There are many different types of Greek bread out there but these are particularly for souvlakis or gyros. Used as a wrap, they are soft and bread-like because of the yeast based recipe.
I’ve seen quicker versions of no yeast and sometimes baking powder instead and if speed is what is important then go for it- knead well and they’ll be fine. But for that extra special texture, if you have the time, I would always recommend the yeast recipe.
They are great for freezing so if you make a big batch, freeze them and then they’re there for when time is of the essence.
They are traditionally made in a skillet, cooked in a little olive oil to get a crispy outside and a light, fluffy inside. Outdoors they can be made like this or straight on the grill to get that amazing grill sear. Brush them with olive oil during cooking and after but have a water spray bottle on hand for any flare ups.
Either way they are delicious and well worth the little effort it takes to make them. Even if you haven’t got any souvlaki or anything else to roll in them they are seriously good on there own or with melted cheese over them.
When you finish with this recipe, be sure to check out these recipes.
- 1 tsp sugar
- 2 tsp dried yeast
- ⅔ cup milk at room temperature
- ⅓ cup water at room temperature
- 2½ cups strong flour
- 1 tsp salt
- 1 tsp fresh thyme (optional)
- 1 tbsp olive oil for yeast mixture
- Olive oil for the pan
- In a bowl mix the sugar, dried yeast, milk and water and whisk until the sugar has dissolved.
- Leave for about 5 minutes until the mixture is frothy.
- Meanwhile in another bowl add the flour, salt and thyme leaves.
- Once the yeast mixture is activated add the olive oil and stir.
- Add to the flour and keep mixing until a dough is formed.
- Knead for 4-5 minutes.
- Grease the bowl with oil, cover with a cloth or plastic wrap and leave for about 40 minutes until its about doubled in size.
- Brush a cast iron skillet with olive oil and heat gently.
- Divide the dough into six equal sizes and roll out to about an 8 inch round.
- Cook them for 1-2 minutes on each size. They should puff up in places and be slightly crispy on the outside.