Step-by-Step Guide to Prepare Speedy Jari's Greek bread

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The ingredients needed to make Jari's Greek bread:

1. Prepare 5 cup of flour
2. Get 1 pack of yeast
3. Get 3 tbsp spoon of malt butter
4. Get 3 tsp spoon of sugar
5. Get 1 tsp spoon of salt
6. Take 2 cup of water
7. Prepare 2 tsp spoon of baking powder
8. Get 3 tbsp spoon of oil
9. Make ready 2 tbsp spoon of corn meal

DIRECTIONS Sift flour into a mixing bowl and place into a low oven to warm. In Greek, this bread is called χωριάτικο ψωμί (pronounced hoh-ree-AH-tee-koh psoh-MEE). In villages around Greece, this classic bread is still baked in outdoor wood-burning ovens. This Greek flatbread (also sometimes called pocketless pita, Mediterranean pita, or gyro flatbread) doesn't have a pocket, which makes it a bit sturdier.

Instructions to make Jari's Greek bread:

1. Sift the flour add baking power stir and keep in warm place
2. Take out 2 1/2c of flour
3. In the bowl add 1/2c of water add yeast and add the rest after one stirring then add sugar, salt and leave for 10 minutes
4. Add flour that's been separate first time to the yeast bowl use wooden spoon stir little then covered put in low place in oven for 10 minutes
5. Pour the rest of flour in the batter mixture kneed for 5 minutes
6. Sure face the bord and roll out dough knee for 10 minutes the dough will come out smoothly and none sticky
7. Make a ball and oil the dough make sure the oil all covered dough
8. Put in the bowl let's raise for 1 1/2 hours or till double size
9. Roll out raise dough and pouch down to 2 and make a oval shape
10. Cut 4​lines on the dough and sprinkle with corn meal, cover and let's raise again for 1 hour
11. Preheated oven at 375°F
12. Put boiling water under the baking rack
13. Bake dough in oven for 45 minutes but make sure to spray water onto the bread while baking every 10-15 minutes

In villages around Greece, this classic bread is still baked in outdoor wood-burning ovens. This Greek flatbread (also sometimes called pocketless pita, Mediterranean pita, or gyro flatbread) doesn't have a pocket, which makes it a bit sturdier. Its texture is also softer and more chewy than a traditional pita. How To Serve This Pocketless Pita Bread Horiatiko Psomi, or "country bread," is a dense and crusty Greek bread that has been made in wood-burning ovens for centuries. Popular in rural Greece, this bread's texture is perfect for dipping into olive oil and sauces and is made by mixing several different types of flours.

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