Authentic Greek Pita Bread

Authentic Greek Pita Bread

  • Servings: 4
  • Difficulty: Very Easy

Have you ever noticed the big difference between Greek Pita Bread from your grocery store and the ones served in a Greek restaurant? Whenever we eat gyros or souvlaki at a Greek restaurant we always remark how good the pita bread is. Store-bought brands just don't cut it! We decided to try making our own when we came across what looked like an easy recipe. As it turned out the recipe was very easy and after making them we were hooked! No more store-bought for us. This recipe makes fluffier, more tender & much more flavorful pita bread and you'll never want to go back to store-bought again! There are so many uses for pita bread. Whether to scoop up an appetizer dip like hummus, tzatziki or eggplant spread or to be used in place of sandwich bread for gyros or souvlaki, they will definitely stand out and delight! 😋

Ingredients

  • 160 ml whole milk, room temperature
  • 80 ml water, room temperature
  • 1 tsp granulated sugar
  • 2 Tablespoons EVOO
  • 2 tsp dry yeast
  • 320 g bread flour (aka Hard flour due to the higher protein content)
  • 1 tsp fleur de sel
  • 1½ tsp fresh thyme leaves, finely chopped
  • 1 Tablespoon EVOO, for frying
  • salt & Pepper

Directions

  1. In a medium bowl, combine the sugar, yeast, water & milk. Set aside until the mixture starts to froth, about 5 minutes.
  2. In a larger bowl, combine the flour, salt, and chopped fresh thyme leaves. Stir well.
  3. Add the EVOO to the yeast mixture and stir to combine.
  4. Add the yeast mixture to the flour mixture a little at a time. Make sure each batch added is well incorporated before adding more.
  5. Transfer mixture to a lightly floured work surface. Knead for 4-5 minutes until the dough becomes smooth.
  6. Brush a large bowl with a little EVOO then add the dough. Cover with plastic wrap and let it rest 40 minutes until it doubles in size.
  7. Place a flat non-stick griddle pan over medium heat. Let the pan get hot.
  8. Lightly oil your work surface then press on the dough to remove the air and cut it into 6 equal size pieces (or as close to equal as you can).
  9. Using a rolling pin,  roll out a ball of dough to a circle about 7-8 inches in diameter. (Mine came out a little rectangular so I went with it!)
  10. The griddle or pan will be hot enough now. Place the first pita bread directly on the hot griddle and cook for 1-2 minutes on each side. Once they start to puff up, use tongs to flip over and cook 1-2 minutes. You will have nicely browned or charred bubbles. Remove from heat and place on a serving dish. Continue cooking the remaining dough balls, 1 pita bread at a time until finished.
  11. Sprinkle with chopped thyme before serving.
  12. Serve warm with chicken gyros, souvlaki, hummus, or tzatziki sauce.

Notes: While the first pita bread is cooking, roll out the next one so it’s ready to go in the hot pan as soon as you remove the cooked one.

Recipe adapted from Akis Petretzikis.

 

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Twiins Style Rustic Cornbread – Gluten-Free

Twiins Style Rustic Cornbread - Gluten-Free

  • Servings: 24 squares
  • Difficulty: Easy

We have been experimenting with cornbread for a while now. Not only did it have to taste good but we wanted to make it gluten-free as always for Teresa's husband. We don't want to leave him out of our recipes because anyone that knows Jack, knows he loves to eat!!! Traditionally northern style cornbread is sweet while southern style is savory with no sweetness. To us the perfect combination would be both slightly sweet & savory. After may experiments we finally agreed we really liked this one; you won't know it's gluten-free. We hope you like it as much as we do.

Ingredients

  • 1/3 cup sugar (use 1/2 cup for sweeter cornbread)
  • 1/2 cup salted butter, melted
  • 2 large eggs
  • 2 cups buttermilk, shake well before measuring
  • 1  20-ounce package Bob’s Red Mill Gluten-Free Cornbread Mix
  • 1  11-ounce can sweet corn, drained
  • 1/2 tsp salt
  • additional melted butter to baste the top of batter in the pan before baking

    Directions

    1. Pre-heat oven to 375ºF. Generously grease with butter a 9 x 9 x 2 inch pan.
    2. In a large bowl, whisk the sugar and 1/2 cup melted butter together.
    3. Add eggs and whisk to combine.
    4. Whisk in the shaken buttermilk. Add the drained corn and stir.
    5. Add the cornbread mix and stir until few lumps remain. Don’t over mix.
    6. Spoon into prepared pan and spread evenly. Take additional melted butter and generously baste the top before placing in the oven. Bake for 20 – 25 minutes until a toothpick in center comes out clean.
    7. When done, remove from oven and place pan on cooling rack for 15 minutes.
    8. Remove from pan and continue to cool on a rack.
    9. When cooled, cut into squares and serve with Chili – Award Winning Twiins Style, Gluten-Free or enjoy with your favorite beverage.

    Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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    Date Nut Bread

    Date Nut Bread

    • Servings: 1 loaf (about 16 slices)
    • Difficulty: Easy

    I have been making this date nut bread every Christmas morning for what seems like forever! Originally I got this recipe from my longtime friend, Linda O'Donnell. We were next door neighbors and best friends since 1970. A lot of baking went on between us during our children's youth. Every Christmas morning Gary & I would spread some cream cheese on a slice, grab a cup of coffee and watch the kids open presents. We absolutely love it.

    Ingredients

    • 1 ½ cups chopped dates ( I use Sun Maid or Dole)
    • 1 ½ cups boiling water
    • 2 Tbsp butter
    • 1 cup dark brown sugar
    • 1 egg, well beaten
    • 2 ½ cups all-purpose flour
    • 1 tsp baking soda
    • 1 cup chopped nuts (pecans or walnuts – nuts may be omitted)
    • 1 tsp cream of tartar
    • 1 tsp vanilla extract
    • dash of cinnamon

    Directions

    • Preheat oven to 350ºF.
    • Grease a 9¼ x 5¼ x 2¾ loaf pan with butter or cooking spray.
    • In a large mixing bowl, mix the butter & brown sugar with dates.
    • Pour the boiling water over the date mixture and cool.
    • When cool, add beaten egg & dry ingredients. Beat well.
    • Add nuts &  vanilla. Stir well.
    • Bake in loaf pan for 1 hour & 10 minutes or until knife comes out clean from center.
    • When slightly cool, remove from loaf pan and continue cooling on rack.
    • After completely cooled, cover in plastic wrap to keep moist.

    Note: No need to wait for Christmas! Enjoy this anytime with cream cheese or butter spread on top.

    Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.


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    Gluten-Free Irish Soda Bread

    Gluten-Free Irish Soda Bread

    • Servings: 1 loaf
    • Difficulty: Easy

    If you thought a good gluten-free Irish Soda bread was impossible, think again. After several attempts we finally found a combination that works and tastes great, so get ready for St. Patrick's Day. You don't have to miss out on a wonderful Irish tradition because this recipe is full of flavor & texture. Try it with your corned beef and cabbage meal or as an appetizer with salmon & chive butter or jam. You will love this GF Irish Soda Bread. 😋☘️

    Ingredients

    For Brushing On Loaf

    • 1 Tablespoon melted butter
    • 1 Tablespoon buttermilk

    Directions

    1. Preheat oven to 375°F. Line a sheet pan with parchment paper.
    2. In a large bowl combine the gluten-free flour, sugar, baking soda, baking powder, and salt.
    3. Using a pastry cutter, cut the butter into the flour until the flour resembles pea-sized crumbs.
    4.  Stir in the currants & raisins that have been coated with gluten-free flour.
    5. In a measuring cup mix together with a fork, the buttermilk, egg, and orange zest. 
    6. Switch to using your hands to mix the batter together to form a wet dough that can be shaped into a round loaf. Dough will be very sticky. Place onto parchment-lined baking pan & form a loaf, see pictures below.
    7. In a separate bowl combine the 1 Tablespoon of melted butter and 1 Tablespoon of buttermilk. With a pastry brush, brush the loaf with butter/buttermilk mixture.
    8. Use a sharp knife to cut a small X on the top of the loaf.
    9. Bake at 375° for 50 – 55 minutes, or until golden brown and no wet batter is visible in the x slit.
    10. Cool in pan for 10 minutes then move to a cooling rack to cool completely before slicing. (Cuts better when cooled)

    Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

     

     

     

     

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    Irish Soda Bread – Update

    Irish Soda Bread

    • Servings: 1 loaf
    • Difficulty: Easy

    Get ready for St. Patrick's Day with this delicious Irish Soda Bread. Not only is it full of flavor it's also a great accompaniment to corned beef and cabbage. Left alone or topped with your favorite butter or jam you will love this soda bread. 😋☘️

    Ingredients

    • 4 cups all-purpose flour
    • 4 Tablespoons sugar
    • 1 tsp baking soda
    • 1½ tsp Kosher salt
    • 4 Tablespoons (1/2 stick) cold unsalted butter, cut into pats
    • 1¾ cups cold buttermilk, shaken
    • 1 extra-large egg
    • 1 tsp grated orange zest
    • 1 cup dried currents mixed with 1 Tablespoon of flour (raisins may be substituted)

    Directions

    1. Preheat oven to 375°F. Line a sheet pan with parchment paper.
    2. Combine flour, sugar, baking soda, and salt in the bowl of an electric mixer using the paddle attachment. Add butter & mix on low speed until butter is mixed into the flour & resembles peas.
    3.  Shake the buttermilk before pouring into a 2-3 cup measuring cup.  Lightly beat the buttermilk, egg, & orange zest with a fork. With the mixer on low speed, slowly add the buttermilk mixture to the flour just to blend. Don’t over mix.
    4. Combine the currants with 1 Tablespoon of flour and add to the dough mixture. It will be very wet. Do not overbeat. You just want to incorporate the currants.
    5. Place dough onto a well-floured board and knead it a few times into a round loaf.
    6. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a sharp knife. (Do not press the knife deeply into the dough.)
    7. Bake 45 – 55 minutes, or until a toothpick comes out clean & bread is golden brown. When you tap the loaf, it should have a hollow sound.
    8. Cool on a baking rack. 

    Note: Irish Soda Bread recipe adapted from  Ina Garten, 2006, Barefoot Contessa at Home.

    Irish Soda Bread goes great with salmon, chive butter and dill as well as your favorite jam & cream cheese. Let your imagination fly!

    Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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