There are a whole load of foods that I’m pretty sure aren’t worth the trouble of cooking at home, though I suspect this list varies depending on where you live. I’m fairly certain I won’t be making a sour dough loaf in my kitchen, now I’ve discovered the the flour pot bakery. But all bets are off when you consider the costs of eating abroad, but are dreaming of the lazy Mediterranean street food wonder that is gyros.
Maybe we’d sampled a bit too much of the local Ouzo on our Villa Plus holiday, perhaps it was mild sun stroke, but we’re both pretty sure that discovering gyros made by a little old lady in Crete was a holiday food sensation. Sure you can get gyros anywhere, but this little old lady made fresh flatbread like it was as easy as tying your shoelace. It was soft, stuffed with fresh tzatziki and enough red onion to shake a stick at.
Flat breads – makes 4
175g self raising flour
Pinch of sea salt
1 teaspoon baking powder
175g natural yoghurt
175g plain yoghurt
1 large cucumber
2 garlic cloves (crushed)
Squeeze of a lemon
Handful of fresh mint
Salt and pepper to taste
2 chicken breasts
2 large tomatoes
1 red onion
Two white potatoes
Slice your potatoes into chips before mixing together in a baking tray with olive oil and salt. Place in the oven at 200 °F and leave to bake. Squeeze one half of the lemon and a glug of olive oil over the chicken. Season with salt and pepper, then leave to the side to marinade.
Mix the flat bread ingredients together in a large mixing bowl with your hands. Tip the mix onto a floured work surface and knead for a minute or two. It’s not like a normal bread recipe, so you only have to knead enough to bring it together. Put the dough back into the bowl and cover with a plate.
If you’re in Greece then the likelihood of needing to make your own tzatziki will be fairly limited. However, I’m down Brighton….so erm, will be making my own. Grate the cucumber and squeeze with your hands until all the excess liquid has gone. Then combine with the lemon juice, cucumber, chopped mint, yoghurt and crushed garlic. Season to taste. Slice the onion and tomato, then set aside to use later
Back to the flat breads. Place the dough onto a floured surface and divide and roll into 6 separate balls. With your hands, pat and flatten, then use a rolling pin to roll each piece into a circle, roughly 3mm thick. Place your griddle pan on a high heat, then once smoking hot, cook each flatbread for 1 to 2 minutes each side, or until they puff up.
In the same griddle pan place the chicken skin side down and cook for 3 minutes. Place the pan into the pre-heated oven with the chips without ever turning the chicken. After 12 minutes take the chicken out of the oven, turn them over and leave to rest. Remove the chips from the oven and pat dry on kitchen towel.
To assemble take one flat bread and fill with sliced chicken, chips, sliced tomato and sliced red onion. Dollop a generous amount of tzatziki on top and fold in the edges. And it is exactly what you should make this weekend. Stuff these flat breads with whatever meat you fancy on the BBQ to get you dreaming of long lazy summer holidays