RECIPE OF THE MONTH

At THE DOUGH HOUSE, everything we create is designed to bring people together. That’s why we’re sharing some of our special recipes with you! We use fresh, seasonal ingredients infused with a whole lot of love—and we recommend you do the same. ❤️

Fulden is in Greece this month, exploring stunning spots for your next retreat! To bring a taste of her journey to you, we’re sharing one of the most traditional recipes of all: Greek flatbreads.

Of course, these warm and pillowy breads are wonderful on their own — but they’re also the perfect base for a little creativity. Try them topped with avocado and feta smash, rolled into Mediterranean tacos with grilled chicken and tahini, or served alongside spiced lamb meatballs with harissa yogurt. For something lighter, pair them with smoked salmon and dill labneh, or go bold with roasted vegetables glazed in miso-honey.

And because flatbreads love versatility, you can even transform them into a rustic Greek-style pizza or serve them with halloumi and a spoonful of chutney for a surprising sweet-salty bite.

Pair the feast with a crisp white wine spritzer infused with herbs or a gin cocktail with rosemary and lemon — and you’ll have your own little Greek-meets-global celebration at home.

Greek Flatbreads

Ingredients (makes 8 flatbreads):

450 g organic white spelt flour (or plain flour)
2 tbsp Greek yogurt
210 g water (lukewarm)
25 g olive oil (plus extra for brushing)
8 g salt (Pink Himalayan if you like)
5 g yeast (optional – use for fluffier flatbreads, skip for a quicker, denser style)

Method:

Mix the dough
- In a large bowl, combine the flour and salt.
- Add the Greek yogurt, olive oil, and water. If using yeast, dissolve it in the water first and let it sit for 5 minutes before adding.
- Stir until a rough dough forms.
Knead
- Transfer to a floured surface and knead for about 6–8 minutes until smooth and elastic. (If skipping yeast, kneading just 3–4 minutes is enough to bring it together.)
Rest
- With yeast: cover and let rise for 1 hour, until doubled.
- Without yeast: cover and let rest for 20–30 minutes — this relaxes the dough so it’s easier to roll.
Shape the flatbreads
- Divide into 8 equal pieces and roll each into a ball.
- Roll out into ovals or rounds, about 5 mm thick.
Cook
- Heat a heavy skillet or griddle pan until very hot.
- Cook each flatbread for 1–2 minutes per side until golden spots appear.
- Brush with olive oil as soon as they come off the heat.