Mediterranean flat bread with green and Kalamata olives, Greek Yogurt (or Skyr yogurt) and NO yeast. Quick flat bread recipe, deliciously grilled in a pan on the stove top.
Let’s make Mediterranean flat bread – my all time favorite grilled bread that is super easy to make on your stove (if you have grill pan). This bread is perfectly soft, rich and delicious. Not to mention super quick to make – no yeast means no rising time. You just knead the dough and cook it right away.
FUN FACTS: Flatbread is a staple food in many Mediterranean countries, each of which has its own variations of flatbread. The diversity of flatbreads reflects the rich culinary traditions of the region. Flatbread may have many different names across the Mediterranean countries (like Pita, focaccia, barbari, etc.), but one thing in common is that it’s very versatile, easy and rather quick to make.
Ingredients and Substitutions
- Flour, type 00 (or all purpose) – if you use anything other than type 00 Italian flour you will need to add one or more additional tbsp. of Greek Yogurt, or even some water.
- Greek Yogurt, plain – or Skyr Yogurt mixed with water to reach the same consistency. Depending on the type and fat conent of the Yogurt used, you may need to adjust the flour.
- Green and/or Kalamata olives mix, pitted and cut
- Baking soda – for making those bubbles
- Pinch of salt
- For brushing (optional) – butter, fresh parsley and garlic
How to cook Mediterranean Flatbread?
1st: Combine yogurt and baking soda, stir well until bubbles form. Add flour and other ingredients and knead a soft dough.
2nd: Cut the though into 10 parts, roll out each and grill in preheated grilled pan until bubbles start to form. Flip and let cook for another 2-4 minutes. Serve with butter, parsley and garlic.
What to serve with Mediterranean Flatbreads with olives?
My boys adore these flatbreads just plain, or topped with some butter and the famous Bulgarian rainbow salt (salt with herbs, I’ll probably share with you how to make it at home in the future). In fact, as I type, I hear tiny feet behind me, sneaking in to ‘steal’ some more bread for afternoon brunch.
Another way to enjoy these Mediterranean goodies is with Feta Cheese (or Bulgarian White cheese), or a dip / salad on the side.
Mediterranean Olive Flat Bread (Pan Grilled)
Equipment
- 1 grill pan
Ingredients
- 460 g flour, type 00 (or all purpose)
- 160 g Greek Yogurt* plain
- 120 ml water, lukewarm
- 1 cup green and Kalamata olives mix, pitted and cut
- 1 tsp. baking soda
- pinch of salt
- 50 g butter optional for brushing
Instructions
- In a large mixing bowl add yogurt and baking soda, stir until it gets bubbly. Add water and incorporate well.
- Next, add flour, pitted and chopped olives and pinch of sea salt. Knead a soft, non-stick dough. Divide the dough in 8-10 equal parts. Roll out each piece of dough onto floured surface – it should be thin and round.
- In the meantime, preheat grill pan on the stove. When pan is hot place one piece of dough on it. When flat bread starts to bubble it's ready to be flipped over (usually 1-2 min on my stove top). Remove from pan and repeat for remaining dough.
- Stack flat breads one over another. Serve plain or brushed with melted butter and sprinkled with sea salt.
Notes
Nutrition
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Scrumptious