Greek Food, Cooking and Recipe Community

Greek pita bread?

1 - 3 of 3 Posts
nadellii

nadellii

Active member
I like to make gyros at home but I am having a heck of a time finding the right bread for it where I live.

There is a store near me but they haven't been getting the bread I normally use in.

I thought maybe I would make my own - but I am not the best bread maker. I also don't trust recipes I see.

I don't want it to be the wrong kind of bread. I want it to be soft. I guess I have two questions -

1. maybe I can buy the bread online? Do you know where? and 2. Do you have a recipe you can recommend?
 
I grew up in a Greek family and we never had pita bread. Maybe it's a regional thing, but hadn't even heard of it until last 10 years or so. Bread we got at Greek store was round and somewhat high with sesame seeds on top and we called it psomi, the Greek word for bread.

Is pita bread popular in Greece? It's been a while since I've been to Greece and never had pita bread at any Greek restaurants, nor do I recall any family members serving it.
 
Luana said:
I grew up in a Greek family and we never had pita bread. Maybe it's a regional thing, but hadn't even heard of it until last 10 years or so. Bread we got at Greek store was round and somewhat high with sesame seeds on top and we called it psomi, the Greek word for bread.

Is pita bread popular in Greece? It's been a while since I've been to Greece and never had pita bread at any Greek restaurants, nor do I recall any family members serving it.
Click to expand...

Same with me! I didn't get introduced to Gyros and Pita Bread until later in life. We'd go to the Greek bakery and get either the Greek white bread or the country bread.

In Greece, as far as I can see, it is just used in Gyros and for Gyro plates (basically a deconstructed Gyro with everything on the plate and not contained in a sandwich).

The Greek Pita is soft, thick so it can hold the ingredients, and folds nicely without breaking. Basically, it's very hard to find in the US. I don't make Gyros at home, though, so Greek Pita Bread is not a concern of mine. LOL

I tried making it once and it wasn't a good experience.
 
1 - 3 of 3 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top