Greek Fries

These crispy Greek fries are the ultimate side dish! They’re showered with Mediterranean-style toppings: feta cheese, onion and herbs. Sure you can eat French fries with ketchup…but what’s the fun in that? Here’s a unique way to dress up your fries, Mediterranean style. Make homemade Greek fries! These crispy Yukon gold taters are thin sliced and baked with a homemade seasoning blend starring oregano, garlic and dill. Out of the oven, they’re showered with feta cheese crumbles, fresh parsley and red onion, which add just the right Greek-style vibe. Better yet, serve them with lemon dill sauce for dipping! They’re the best pair for a falafel burger or baked shrimp. Let’s get cooking! What are Greek fries? What are Greek fries? Are they authentic to Greek cuisine? Well, yes and no. The authentic Greek-style French fries that you’d get at a restaurant are called Patates Tiganites (here’s an authentic recipe from a Greek recipe writer). These are thick-cut potatoes, usually a waxy potato like Yukon gold, fried and topped with dried oregano. You’ll also find that Greek or Mediterranean restaurants may make French fries and top them with feta cheese and herbs. Some restaurants in Greece even serve them this […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These crispy Greek fries are the ultimate side dish! They’re showered with Mediterranean-style toppings: feta cheese, onion and herbs.

Greek fries

Sure you can eat French fries with ketchup…but what’s the fun in that? Here’s a unique way to dress up your fries, Mediterranean style. Make homemade Greek fries! These crispy Yukon gold taters are thin sliced and baked with a homemade seasoning blend starring oregano, garlic and dill. Out of the oven, they’re showered with feta cheese crumbles, fresh parsley and red onion, which add just the right Greek-style vibe. Better yet, serve them with lemon dill sauce for dipping! They’re the best pair for a falafel burger or baked shrimp. Let’s get cooking!

What are Greek fries?

What are Greek fries? Are they authentic to Greek cuisine? Well, yes and no. The authentic Greek-style French fries that you’d get at a restaurant are called Patates Tiganites (here’s an authentic recipe from a Greek recipe writer). These are thick-cut potatoes, usually a waxy potato like Yukon gold, fried and topped with dried oregano.

You’ll also find that Greek or Mediterranean restaurants may make French fries and top them with feta cheese and herbs. Some restaurants in Greece even serve them this way. There’s no real “authentic” definition to what exact toppings go on Greek fries. So our recipe for Greek fries is a spin on Mediterranean flavors and the style of fries we enjoyed while traveling in Santorini.

Use a waxy potato, like Yukon gold

Standard French fry recipes use russet potatoes, to get that fluffy on the inside texture that restaurant fries have. But in our research, we found that Greek fries recipes use a waxy potato like Yukon gold. This has a smoother texture on the interior, with a bit sweeter flavor. It definitely tastes like a different type of French fry! Use this type of potato if you can find it: but russet potatoes work just as well.

Greek fries

The seasoning for Greek fries: a homemade blend!

Another thing that makes this Greek fries recipe special: our homemade Greek seasoning blend! This blend features dried herbs and spices that are often used in Greek cuisine. These seasonings really make the dish! Make up a batch and you’ll have leftover to use in other recipes: we love it sprinkled over potatoes, sauteed vegetables, and fish. Here are the ingredients you’ll need:

  • Dried oregano
  • Dried dill
  • Garlic powder
  • Onion powder
  • Salt and black pepper

Toppings for Greek fries

The toppings in these Greek fries are what make it shine! Here are the fry toppings you’ll need to add the Mediterranean-style flair to this recipe:

  • Feta cheese crumbles: As you crumble them, break them into smaller pieces with your fingers. Very large chunks won’t stick to the fries.
  • Red onion: If you don’t like spicy red onion, rinse the chopped onion a few times first, then drain completely. This helps to soften the flavor.
  • Fresh parsley: Curly parsley is the way to go if you can find it: it brings the best Greek flavor like in our quinoa tabbouleh. If all you can find is flat leaf or Italian parsley, that works too!
How to make Greek fries

Sauces for dipping Greek fries

The last element to these easy homemade baked French fries that adds a Greek vibe is the dipping sauce! We have a few different sauces that would work well here. Pick from the following:

How to cut fries

The part of making these healthy Greek fries with the most technique is cutting the fries! There are two methods you can use: hand-cutting or using a fry cutter. Here’s what to know about how to cut fries by hand:

  • Watch the video first: Go and watch this video.
  • Make a base: Slice off the ends of each potato, then slice off part of the side to make a base.
  • Cut planks, then strips: Place the potato half cut side down and cut off a 3/8-inch slice, then lay the slice on its side and cut it into several long 3/8-inch wide strips. Repeat until all potatoes have been cut into fries!

A shortcut? You can use a fry cutter! It’s rather large so you’ll need to have good storage space. But it works like a charm! Here’s a link to the French fry cutter we use.

Mediterranean French fries

Tips for making Greek fries perfectly crispy

Last up: how to make these Greek fries perfectly crispy? Here are a few of the tips we use to make a crispy baked fry:

  • Soak the fries 10 minutes while the oven preheats. This gets the perfect soft inside and crisp exterior.
  • Use parchment paper. This helps with clean-up and makes for crispy bottoms. Don’t use a silicon baking sheet, or they’ll get too soggy.
  • Space apart as much as possible, keeping them in a single layer. No stacking! You need maximum space around each fry to get them crispy (even better, use a “half sheet” baking sheet that’s large enough to fit the entire oven rack).

And that’s it! We hope you love these Greek fries as much as we do!

This Greek fries recipe is…

Vegetarian and gluten-free. For vegan, plant-based and dairy-free, use dairy-free feta crumbles.

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Greek fries

Greek Fries


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 3 to 4
  • Diet: Vegetarian

Description

These crispy Greek fries are the ultimate side dish! They’re showered with Mediterranean-style toppings: feta cheese, onion and herbs.


Ingredients

  • 6 medium Yukon gold potatoes (1 1/2  to 1 3/4 pounds)*
  • 2 tablespoons olive oil
  • 1 tablespoon homemade Greek Seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 cup feta crumbles
  • 2 tablespoons finely chopped curly parsley
  • 2 tablespoons finely chopped red onion
  • 4 lemon wedges, for serving
  • Optional: tzatziki, lemon dill sauce (our favorite), or aioli, for dipping

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit. Evenly space the oven racks to ensure even cooking.
  2. Meanwhile, cut the potatoes into fries: (Watch this video or use a fry cutter.) Wash the potatoes, leaving the skins on. Slice off the ends of each potato, then slice off part of the side to make a base. Place the potato half cut side down and cut off a 3/8-inch slice, then lay the slice on its side and cut it into several long strips. Repeat until all potatoes have been cut into fries. The pieces can be uneven, but aim for as uniform of thickness as possible. See the video for full instructions!
  3. Soak in cold water (10 minutes): Place the cut fries into a medium bowl and rinse with cold water until water is clear. Then fill the bowl with cold water and allow to rest for 10 minutes (while the oven preheats). Then drain the potatoes and dry them thoroughly with a clean dish towel.
  4. Season the fries: Add the fries to a dry bowl and toss them with the olive oil, Greek seasoning and kosher salt. Line two baking sheets with parchment paper. Spread the fries in straight lines on the paper, placing them as far apart as possible.
  5. Bake: Bake the fries for 20 minutes. Take them out of the oven and carefully flip each fry. Return to oven (reversing the pans on top and bottom racks). Bake additional 8 to 10 minutes until they are crisp and golden brown, watching carefully as the bake time depends on the fry thickness and your oven. (If the majority of the fries seem soft, continue to bake a few more minutes.)
  6. Season: Taste and add a few more pinches salt if desired. 
  7. Garnish: Transfer fries to a platter and top with the feta cheese crumbles, breaking larger chunks into small pieces with your fingers. Add the finely chopped parsley and red onion. Serve with lemon wedges and tzatziki or lemon dill sauce.

Notes

*This makes a good amount of fries, but much less than a restaurant portion (that’s as intended!). The largest quantity of fries that fits on two baking sheets is 2 pounds, you can increase to that much if desired (adjust seasonings accordingly).

  • Category: Side dish
  • Method: Baked
  • Cuisine: Greek inspired

Keywords: Greek fries

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Quinoa Tabbouleh

Quinoa tabbouleh is always a hit, starring lemon and fresh herbs! This spin on the classic Middle Eastern salad is an easy healthy side dish. Are you a tabbouleh fan? This Middle Eastern salad is one of the tastiest salads there is. There’s something about the combination of herbaceous parsley, bright lemon and crunchy tomatoes and cucumber that makes magic. Traditional tabbouleh is made with bulgur wheat, a quick cooking whole grain. But seeing as quinoa is the grain of the moment…why not try it with quinoa? Turns out it works perfectly, making a delicious gluten free spin on this classic salad. What is tabbouleh? Tabbouleh is a Middle Eastern salad that’s made with fresh parsley, bulgur wheat, tomatoes, cucumbers, and seasoned with lemon juice and olive oil. Sometimes spelled tabouli or tabbouli, it’s a staple in Greek, Lebanese and Syrian cuisine. You’ll often see it alongside hummus and baba ganoush in a mezze platter. The fresh brightness of the lemon and parsley are the perfect contrast to more savory and heavy flavors. There is no “exact” science on how to make tabbouleh because every cook has their own recipe. We researched the traditional ingredients in tabouli and used those […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Quinoa tabbouleh is always a hit, starring lemon and fresh herbs! This spin on the classic Middle Eastern salad is an easy healthy side dish.

Quinoa tabbouleh

Are you a tabbouleh fan? This Middle Eastern salad is one of the tastiest salads there is. There’s something about the combination of herbaceous parsley, bright lemon and crunchy tomatoes and cucumber that makes magic. Traditional tabbouleh is made with bulgur wheat, a quick cooking whole grain. But seeing as quinoa is the grain of the moment…why not try it with quinoa? Turns out it works perfectly, making a delicious gluten free spin on this classic salad.

What is tabbouleh?

Tabbouleh is a Middle Eastern salad that’s made with fresh parsley, bulgur wheat, tomatoes, cucumbers, and seasoned with lemon juice and olive oil. Sometimes spelled tabouli or tabbouli, it’s a staple in Greek, Lebanese and Syrian cuisine. You’ll often see it alongside hummus and baba ganoush in a mezze platter. The fresh brightness of the lemon and parsley are the perfect contrast to more savory and heavy flavors.

There is no “exact” science on how to make tabbouleh because every cook has their own recipe. We researched the traditional ingredients in tabouli and used those as a basic for this quinoa version. The first time Alex and I had tabbouleh was back when we first met, at a Greek restaurant in our college town. I remember falling instantly in love with the herbaceous flavor of tabbouleh. (I fell in love with Alex much later!)

How to make quinoa tabbouleh

Ingredients in quinoa tabbouleh

This quinoa tabbouleh recipe is a spin on a traditional tabbouleh using quinoa instead of bulgur wheat! Using quinoa makes this into a gluten-free salad: and you also get all the nutritional benefits of quinoa. The advantage of bulgur wheat is that all you need to do is let it stand in boiling water for 10 minutes. The quinoa cooking process takes just a little longer! But it’s 100% worth the time. Combine the quinoa with these traditional tabbouleh ingredients to make a standout salad:

  • Quinoa
  • Curly parsley (that’s right: see below!)
  • Mint
  • Green onions
  • Tomatoes
  • English cucumber
  • Lemon juice
  • Olive oil
  • Salt and pepper

As a note: some tabbouleh recipes are almost 2/3 parsley with only a bit of the grain. Others are all whole grain and only a little bit of the herb. This quinoa tabbouleh recipe falls in the middle. We love parsley-forward tabbouleh recipes, but also wanted to have a good amount of quinoa. Speaking of parsley…

Curly parsley vs Italian parsley: which to use in tabbouleh?

There are two main types of parsley: curly and Italian parsley (also called “flat leaf”). The difference? Curly parsley has very curly leaves and tastes grassy; Italian parsley has leaves that are flat like cilantro and tastes bright and herbaceous. We used to adhere to the mantra that curly parsley is used only as decoration, not in cooking. Only use Italian parsley in your cooking, we’d say! But guess what: the best parsley to use in tabbouleh is curly parsley.

Why? Curly parsley has more texture. When you chop it, it remains light and fluffy, versus Italian parsley that is perfectly flat and can become soggy. Also: the flavor tastes like what you expect from a Greek or Lebanese restaurant. So lesson learned: use curly parsley!

You’ll need to buy quite a lot of parsley for this recipe. It takes a while to chop 2 cups of parsley: but never fear! All the work is worth it. You can use this How to Cut Cilantro video as a guide.

Curly parsley

Make the quinoa in advance if you have time

Cooking quinoa for the quinoa tabbouleh takes about 25 minutes total. You can cook it while you chop the veggies: but the easiest way to do it is cooking it in advance! Here’s why:

  • Making the quinoa in advance is helpful. You don’t want hot quinoa for tabbouleh, you need quinoa that’s room temperature or cold. Why? Right after you cook it, quinoa retains a lot of moisture. You’ll want the grains to dry out a bit so they don’t stick together. Also, the salad is served room temperature. So, the easiest way to make this salad is to cook the quinoa in advance and refrigerate.
  • Here’s a quick tip for cooling quinoa…fast! If you don’t think ahead, you can use this tip for cooling quinoa quickly. Spread it in a single layer on a baking sheet and pop it in the freezer for a few minutes. This allows the steam to dissipate and makes the cooling much faster than plopping it in a bowl.

How to make quinoa tabbouleh…a few more tips!

Once you’ve cooked the quinoa, tabbouleh is a breeze to whip up! The basic method for this recipe is very easy: cook quinoa, chop veggies, add dressing. But there are a few more things to note:

  • Chop the vegetables very finely. You’ll want the veggies to integrate into the texture of the salad well, so chop them as finely as you can.
  • Core and seed the tomatoes. Another tip for reducing moisture is coring and seeding the tomatoes when you chop them. This removes any soggy seeds from the salad. For more, go to How to Cut Tomatoes.
Quinoa tabbouleh

Storage info

Once you’ve mixed up a batch of this quinoa tabbouleh, you can use it as a healthy side dish for lunch and dinner recipes throughout the week! It stores refrigerated for about 3 to 4 days, and holds up pretty well.

How to serve quinoa tabbouleh

Tabbouleh is a fantastic healthy and easy side dish or appetizer for all sorts of meals. Some of our grain salad recipes can double as a main dish, but here we’d recommend keeping it as a side dish. It almost feels like a condiment like an Indian raita: it’s lovely to mix into the flavors already on your plate to bring a fresh brightness. Here are some ways we’d serve it!

This quinoa tabbouleh recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Quinoa tabbouleh

Quinoa Tabbouleh


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 to 8 servings
  • Diet: Vegan

Description

Quinoa tabbouleh is always a hit, starring lemon and fresh herbs! This spin on the classic Middle Eastern salad is an easy healthy side dish. 


Ingredients

  • 1 cup dry quinoa
  • 2 cups finely chopped curly parsley (2 bunches)
  • 1/4 cup chopped fresh mint
  • 3 green onions
  • 2 medium tomatoes, seeded and finely chopped (1 cup)
  • 1/2 English cucumber (1 cup finely chopped)
  • 6 tablespoons lemon juice
  • 1/4 cup olive oil
  • 1/2 teaspoon kosher salt
  • Fresh ground black pepper

Instructions

  1. Make the quinoa: Rinse the quinoa using a fine mesh strainer, then drain it completely. Place it in a saucepan with 2 cups water and 1/4 teaspoon kosher salt. Bring to a boil, then reduce the heat to low. Cover the pot and simmer where the water is just bubbling for about 17 to 20 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork. 
  2. Cool the quinoa to room temperature: To do this quickly, dump the quinoa onto a baking sheet and spread it in an even layer. Pop it in the freezer for 2 to 3 minutes until cooled to room temperature. Or, you can make the quinoa in advance and let it sit at room temp or refrigerate until serving (it cools fastest spread on a baking sheet).
  3. Meanwhile, chop the vegetables: Finely chop the parsley and mint. Thinly slice the green onions. Finely chop the tomato, removing the core and seeds. Finely chop the cucumber (if you’re using a standard cucumber and not English cucumber, remove the seeds too.)
  4. Add the dressing: Juice the lemon and whisk it together with the olive oil. In a large bowl, toss the quinoa and vegetables with the dressing, kosher salt and pepper. Taste and adjust flavors as necessary. Serve immediately or refrigerate for 3 to 4 days.

  • Category: Side Dish
  • Method: Salad
  • Cuisine: Middle Eastern inspired

Keywords: Quinoa tabbouleh

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Easy Greek Salad

This easy Greek Salad is made with plum tomatoes, cucumbers, red onion, bell pepper, kalamata olives, and crumbled feta cheese. Tossed with a lemon and red wine vinegar vinaigrette dressing, it’s ready for a summer picnic! Continue reading …

This easy Greek Salad is made with plum tomatoes, cucumbers, red onion, bell pepper, kalamata olives, and crumbled feta cheese. Tossed with a lemon and red wine vinegar vinaigrette dressing, it's ready for a summer picnic!

Continue reading "Easy Greek Salad" »

Green Goddess Feta Dip

This Green Goddess Feta Dip recipe is packed with tons of fresh herbs, creamy avocado, and lots of tangy lemon and feta.  Serve it up with crusty bread, veggies, crackers or any of your favorite dippers! Anyone else’s herb garden completely out of control by this point in the summer?! Time to make some herb-loaded […]

This Green Goddess Feta Dip recipe is packed with tons of fresh herbs, creamy avocado, and lots of tangy lemon and feta.  Serve it up with crusty bread, veggies, crackers or any of your favorite dippers!

Green Goddess Feta Dip

Anyone else’s herb garden completely out of control by this point in the summer?!

Time to make some herb-loaded green goddess dip! ♡

This recipe is totally inspired by Melissa Clark’s famous Greek Goddess Dip, famously made with a zillion herbs, feta and mayo-yogurt base.  The first time that I tried it at a friend’s house earlier this summer, I was instantly hooked by its irresistible blend of tangy, creamy, ultra-fresh flavors.  But after making it a few more times this summer and playing around with the ingredients a bit, we found that we loved it even more when kicked up a notch with some extra feta and lemon, a subtle kick of Dijon, and a creamy avocado base (instead of mayo and yogurt).

It is seriously the perfect recipe to use up extra herbs that may be hanging out in your garden or crisper drawer.  And while we mostly just devour it as a dip in our house (especially with crusty bread and veggie sticks), it also works great as a spread that you can add to burgers, sandwiches, pitas and more.

If you’re looking for a new summery dip to add to your repertoire, you’ve gotta try this one!
(more…)

Easy Flatbread Recipe

This easy skillet flatbread recipe comes out deliciously soft and chewy! Use this Greek pita bread for wraps, falafel, pizza, or simply eating with a meal. Here’s our new favorite bread trick: flatbread! This traditional bread is so easy to make, nothing like sourdough or artisan bread. Just mix up the dough, then cook it until golden and charred in a skillet! You need no yeast, no special flours, and no special equipment. You’ll be surprised at how soft and chewy it is, with the perfect flavor. Alex and I made these to go with our authentic falafel recipe: but the uses are endless. Try them as a wrap with hummus and grilled veggies, a flatbread pizza, or as a side with soup. Here’s what to do! About this flatbread There are hundreds of types of flatbreads that are served in cuisines all over the world (see this list!). This flatbread recipe is a basic Mediterranean style flatbread: it’s a vegan flatbread made with flour, olive oil, and salt. It’s most like pocketless Greek pita bread, used for serving falafel, gyros, and souvlaki. If you’re looking for an Indian style flatbread, we’ve got that, too! Head to Garlic Naan or […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This easy skillet flatbread recipe comes out deliciously soft and chewy! Use this Greek pita bread for wraps, falafel, pizza, or simply eating with a meal.

Easy flatbread recipe

Here’s our new favorite bread trick: flatbread! This traditional bread is so easy to make, nothing like sourdough or artisan bread. Just mix up the dough, then cook it until golden and charred in a skillet! You need no yeast, no special flours, and no special equipment. You’ll be surprised at how soft and chewy it is, with the perfect flavor. Alex and I made these to go with our authentic falafel recipe: but the uses are endless. Try them as a wrap with hummus and grilled veggies, a flatbread pizza, or as a side with soup. Here’s what to do!

About this flatbread

There are hundreds of types of flatbreads that are served in cuisines all over the world (see this list!). This flatbread recipe is a basic Mediterranean style flatbread: it’s a vegan flatbread made with flour, olive oil, and salt. It’s most like pocketless Greek pita bread, used for serving falafel, gyros, and souvlaki. If you’re looking for an Indian style flatbread, we’ve got that, too! Head to Garlic Naan or Vegan Naan.

Flatbread recipe

How to make flatbread: an overview!

Here’s the basic outline of what you’re getting yourself into with making flatbread. The process takes just 45 minutes to prep and 15 minutes to cook. The total hands-on time is about 30 minutes. In 1 hour, you’ll have deliciously soft flatbread!

Mix the dough5 minutes active
Form & rest dough5 minutes active, 30 minutes hands off
Roll dough5 minutes active
Cook flatbread15 minutes active

Cook it in a skillet or grill pan!

Flatbread is easy to mix up, and only requires a 30 minute “proof” or rest time. Compared to other bread recipes that require shaping and multiple proofs, it’s a breeze! There’s also no bake time. All you need to do is cook each piece in a skillet for about 2 minutes. It’s nice to have 2 people for this task (and it’s more fun!), but you can do it by yourself too.

How to get the grill marks like the flatbread in the photo the photo? We used a grill pan: it looks like a skillet but has ridges that make the lovely grill marks. You can also make this Greek pita bread in a skillet: then it will have more browned organic cooking spots like naan.

Flatbread

Ways to serve flatbread

How to serve this Greek pita bread style flatbread? There are a myriad of ways: here are our favorites!

How to store flatbread (and reheat it)

This homemade flatbread is nice because it stays good for about 3 days at room temperature, and the texture holds up well if stored correctly. Here’s what you need to know:

  • Room temperature storage (3 days): Place the flatbread in a sealed bag or container, and it stays good for 3 days. It gets dryer as days go by, so we suggest reheating it so it’s more pliable.
  • Reheating instructions: To reheat the flatbread, place it in a 350 degree oven for a few minutes until warmed and soft. Or if you want a quick fix, tear it in half and place it in a toaster.
  • Frozen (3 months): Or, you can freeze it! Let it cool to room temperature, then place it into a sealed bag or container.
Easy flatbread recipe

This flatbread recipe is…

Vegetarian, vegan, plant-based, and dairy-free.

Print
Easy flatbread recipe

Easy Flatbread Recipe


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 55 minutes
  • Yield: 6
  • Diet: Vegan

Description

This easy skillet flatbread recipe comes out deliciously soft and chewy! Use this Greek pita bread for wraps, falafel, pizza, or simply eating with a meal.


Ingredients

  • 2 1/2 cups (312 grams) all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt
  • 3 tablespoons olive oil
  • 3/4 cup water

Instructions

  1. Make the dough (5 minutes): In a large bowl, stir together the all purpose flour, baking powder, baking soda and kosher salt. Add the olive oil and water, and stir until the dough comes together. If it is dry, add a bit more water; if it is very sticky, add a sprinkle more flour. On a lightly floured counter, knead for about 30 seconds to 1 minute until all of the flour is incorporated and a dough ball forms.
  2. Form and rest the dough (35 minutes): Flatten the dough into a disc. Cut it into 8 equal pieces and form it into balls. Cover the dough with a damp tea towel and rest for 30 minutes.
  3. Roll the dough (5 minutes): Once the dough has rested, on a clean, lightly floured countertop, roll each dough into a thin circle, about 8” across.
  4. Cook the flatbreads (10 to 15 minutes): Heat a large skillet, griddle, or grill pan over medium-high heat. Brush the pan lightly with olive oil and add one of the pieces of dough and cook until the bottom is golden and browned in spots, about 1 minute. Then turn and cook another 1 minute on the other side. Wrap it in a clean towel. Repeat with the remaining 5 flatbreads, adding each to the towel afterwards (this will steam them and keep them warm and supple).
  5. Storage: store in a well-sealed bag or container up to 3 days (or freeze for a few months wrapped in foil in a sealed bag or container). Before eating leftover flatbread, reheat it in a toaster or a 350 degree oven until warm and pliable.

  • Category: Bread
  • Method: Skillet
  • Cuisine: Bread

Keywords: Flatbread, Flatbread Recipe, Easy Flatbread

More bread recipes

There’s nothing quite like homemade bread! Here are a few more recipes to try:

  • Easy No Knead Bread This homemade no knead bread will wow everyone! It’s so easy to make and has the best flavor, crispy crust, and chewy interior. Great for beginners!
  • Easy Homemade Bread This homemade bread is easy to make and very versatile: it works for sandwiches, toast, and more! Or try the Vegan Bread variation.
  • Best Homemade Cornbread This cornbread is a quick bread that’s lightly sweet and perfectly moist. Try the Vegan Cornbread too!

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Greek Turkey Meatballs

Greek Turkey Meatballs-these easy baked meatballs are full of great flavor and make a delicious healthy dinner! Serve the meatballs gyro style, over rice, or on top of a salad! Greek Turkey Meatballs My boys LOVE classic Italian meatballs, they are a v…

Greek Turkey Meatballs-these easy baked meatballs are full of great flavor and make a delicious healthy dinner! Serve the meatballs gyro style, over rice, or on top of a salad! Greek Turkey Meatballs My boys LOVE classic Italian meatballs, they are a very popular dinner at our house. They also love these Greek Turkey Meatballs.…

The post Greek Turkey Meatballs appeared first on Two Peas & Their Pod.