Souvlaki bread
Author: Nikki
Recipe type: Side Dishes
Ingredients
- 2 teaspoons dry yeast
- 2 ½ teaspoons sugar
- ⅔ cup of warm water (tepid)
- ½ cup + 2 tablespoons of warm non-dairy milk (tepid)
- 1 ½ tablespoons olive oil
- 1 ¼ teaspoon salt
- 3 cups of bread flour
Instructions
- In an electric stand mixer, whisk together the yeast, sugar, and warm water until dissolved. Allow to stand for a few minutes for the yeast to rise and create a film of foam on the surface
- Add the warm milk, oil, salt and 1½ cups of flour, and using the paddle attachment blend until well combined. (Scrape down sides if necessary)
- Change to the dough hook, add the remaining flour and knead slowly. Once combined knead at a faster speed until smooth and elastic. (Add a little more flour a bit at a time if the dough sticks to the side of the bowl. It should form a ball in the middle of the bowl)
- Lightly spray a large bowl with oil, transfer the dough, cover in plastic (or a damp cloth) and sit in a warm spot until it doubles in size. (Approx. 1 – 2 hours)
- Press dough down and divide into 8 portions. Roll dough out into a round on a floured surface. Heat a large non-stick pan over a medium-high heat, and once hot add the flatbread
- Cook until bubbles appear and the bottom is golden. Flip and cook the opposite side. Repeat process until all the bread is cooked
Notes
Stack on a plate and cover loosely with foil to let steam escape. Best served immediately but can be stored in the fridge in an airtight container and microwaved (covered) for about a minute to heat and soften at a future date. Mine never last past day 3.
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