Summary

Ingredients

• 400 g flour
• 0.5 ½ cube yeast
• 1 cup water, lukewarm
• 0.5 ½ cup milk
• 2 teaspoons salt
• 2 teaspoons sugar
• 1 tablespoon olive oil
• Oil (sunflower oil)
• oregano

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Instructions

1. Mix water and milk. Transfer 1/3 of it into another container - you will need it later.
2. Add sugar, crumble in yeast and stir.
3. Sift the flour into a bowl and make a well in the middle. Gradually pour the yeast liquid into the well and knead into a pre-dough. Cover and let rise in a warm place for 15 minutes.
4. Mix the rest of the milk water with salt and slowly work it into the pre-dough again. Knead the dough for approx. 10 minutes until a loose, homogeneous mass is formed. If necessary, add a little flour or lukewarm water. Work in olive oil. Divide the dough into 8 pieces and shape into balls. Cover and let rise in a warm place for 30 minutes.
5. Preheat the oven on hot air 160ºc (or top, bottom heat 180ºc).
6. Brush the baking sheet with sunflower oil. Roll out balls into flat cakes (approx. 15 cm Ø, thickness 4-5 mm)
7. Spread only 4 flat cakes on the baking sheet. Please do not put several trays in the oven at the same time! Bake the flatbreads at medium rack height for 4-5 minutes. Then turn and bake again. The cakes should still be white and soft.
8. Wrap in aluminum foil to keep them from becoming hard and dry.
9. Serve:
10. Let some olive oil get hot in a non-stick pan. Fry the flatbreads for 2 minutes on each side. Care with oregano. You can also toast the flatbreads in the toaster on a medium setting.
11. Fits to:
12. Gyros, tzaziki, lettuce with tomatoes, cucumber and red onions.