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Beef with Potatoes and Flatbread
Flatbread Dough
Ingredients
- 500 g all-purpose flour
- 1/2 packet of yeast
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp vinegar
- Lukewarm water
- A few drops of olive oil for each flatbread during cooking
Preparation
- Sift the flour into a bowl, create a well in the center, and add the yeast, salt, vinegar, and sugar.
- Gradually pour in the water while kneading until a soft dough forms that doesn’t stick to your hands.
- Cover the bowl with a towel and let the dough rise for 1 hour.
- Divide the dough into 4-5 pieces, depending on the size of flatbreads you want.
- Roll out the dough pieces with your hands or a rolling pin, adding a few drops of olive oil.
- Cook the flatbreads in a non-stick pan for 3-4 minutes on each side.
- Keep them warm until ready to serve to maintain their flexibility.
Ingredients
For the Beef
- 500 g beef
- 80 g wine
- A pinch of oregano
- Salt
- Pepper
- 2 tbsp olive oil for frying
For the Potatoes
- 5 potatoes
- Olive oil for frying
For the Garnish (per flatbread)
- 1 fried potato
- 4-5 slices of tomato
- 2-3 slices of fried onion
- 2 lettuce leaves
- 5-6 slices of red pepper
- 1 tbsp yogurt
- Salt
- Sweet paprika
Preparation
For the Beef
- Wash the beef well, cut it into small pieces, and drain.
- Heat olive oil in a pan and sauté the beef for 3-4 minutes.
- Add the wine, salt, and lower the heat.
- Cook for 10-15 minutes until the beef absorbs most of the liquid and is left with just the oil.
- Before turning off the heat, add the pepper and oregano, then stir well.
For the Onions
- Peel and wash the onions, then cut them into slices.
- Heat olive oil in a pan and sauté the onion slices for 5-6 minutes until soft.
For the Potatoes
- Peel and wash the potatoes thoroughly.
- Cut them into rectangular pieces for frying.
- Heat the oil in a frying pan and fry the potatoes until golden brown.
Assembly
- Place the flatbreads on plates.
- On each flatbread, layer the fried potatoes, beef, tomato slices, fried onion, lettuce leaves, red pepper slices, and yogurt.
- Sprinkle with paprika and a pinch of salt for the finishing touch.
Chicken Souvlaki with Homemade Flatbread
Flatbread Dough
Ingredients
- 500 g all-purpose flour
- 1/2 packet of yeast
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp vinegar
- Lukewarm water
- A few drops of olive oil for cooking each flatbread
Preparation
- Sift the flour into a bowl, make a well in the center, and add the yeast, salt, vinegar, and sugar.
- Gradually add the water, kneading until a soft dough forms that doesn’t stick to your hands.
- Cover the dough with a towel and let it rise for 1 hour.
- Divide the dough into 4 or 5 pieces, depending on the size of flatbreads you prefer.
- Roll out the dough pieces with your hands or a rolling pin, adding a few drops of olive oil.
- Cook the flatbreads in a non-stick pan for 3-4 minutes on each side.
- Keep them warm to maintain their flexibility until ready to use.
Ingredients
For the Souvlaki
- 1 chicken breast fillet per souvlaki or any preferred chicken cut
- 1 potato per souvlaki
- 4 slices of tomato per souvlaki
- 2-3 slices of onion per souvlaki
- 3-4 rings of red pepper per souvlaki
- 2 small lettuce leaves per souvlaki
- 1 tbsp yogurt or tzatziki per souvlaki
- Salt
- Sweet paprika
- Olive oil for frying
Preparation
For the Potatoes
- Peel and wash the potatoes thoroughly.
- Cut them into rectangular pieces suitable for frying.
- Heat olive oil in a pan until hot.
- Fry the potatoes until golden brown, then set them aside.
For the Chicken
- Heat a grill pan until very hot.
- Add the chicken fillet and grill for 5-6 minutes on each side.
- If the chicken needs more cooking, continue until fully cooked through.
Assembling the Souvlaki
- Lay all the flatbreads out on your kitchen counter.
- On each flatbread, layer the fried potatoes, grilled chicken, tomato slices, onion, red pepper, lettuce, and a dollop of yogurt or tzatziki.
- Sprinkle with paprika and a pinch of salt.
- Fold the flatbread by bringing the edges together on one side, wrapping it into a neat souvlaki shape.
Pork Souvlaki with Homemade Flatbread
Flatbread Dough
Ingredients
- 500 g all-purpose flour
- 1/2 packet of yeast
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp vinegar
- Lukewarm water
- A few drops of olive oil for cooking each flatbread
Preparation
- Sift the flour into a bowl, make a well in the center, and add the yeast, salt, vinegar, and sugar.
- Gradually add the water, kneading until you have a soft dough that doesn’t stick to your hands.
- Cover the dough with a towel and let it rise for 1 hour.
- Divide the dough into 4 or 5 pieces, depending on the size of flatbreads you want.
- Roll out each piece with your hands or a rolling pin, and add a few drops of olive oil.
- Cook the flatbreads in a non-stick pan for 3-4 minutes on each side.
- Keep them warm until ready to assemble.
Ingredients
For the Pork
- 500 g pork, cubed
- 100 g wine
- 1/2 tsp oregano
- Salt
- Pepper
- 2 tbsp olive oil
For the Potatoes
- 5 medium potatoes
- Olive oil for frying
For the Filling
- 1 fried potato per souvlaki
- 3-4 slices of tomato per souvlaki
- 2 small lettuce leaves per souvlaki
- 2-3 slices of onion per souvlaki
- 1 red pepper, sliced into rings
- 1 tbsp yogurt or tzatziki per souvlaki
- Sweet paprika
- Salt
Preparation
For the Pork
- Wash the pork thoroughly, drain it, and cut it into small pieces.
- Heat the olive oil in a pan until hot, then sauté the pork until it changes color.
- Add the wine and salt, and reduce the heat.
- Let the pork cook for 15-20 minutes, until it’s tender and the liquid has reduced, leaving just the oil.
- Before removing from heat, add the oregano and pepper, stir, and set aside.
For the Potatoes
- Peel and wash the potatoes.
- Cut them into rectangular slices for frying.
- Heat olive oil in a pan, and fry the potatoes until golden brown.
Assembling the Souvlaki
- Lay the flatbreads out on your counter.
- On each flatbread, layer fried potatoes, pork, red pepper, tomato slices, onion, lettuce leaves, and a dollop of yogurt or tzatziki.
- Sprinkle with paprika and salt.
- Fold the flatbread by bringing the edges together on one side to wrap the ingredients.
Beef with Fried Potatoes
Ingredients
For the Beef
- 500 g beef
- 80 g wine
- A pinch of oregano
- Salt
- Pepper
- 2 tbsp olive oil for frying
For the Potatoes
- 4-5 potatoes
- Olive oil for frying
For Serving with the Beef
- 1 potato per serving
- 2-3 slices of fried onion per serving
- 4-5 slices of tomato per serving
- 2 lettuce leaves per serving
- 5-6 rings of bell pepper per serving
- 1 tbsp yogurt
- Salt
- Sweet paprika
- 50 g water
Instructions
For the Beef
- Cut the beef into small pieces, rinse, and drain well.
- Heat olive oil in a pan and sauté the beef for 3-4 minutes.
- Add the wine, water, and salt, then reduce the heat to low.
- Simmer for about 30-35 minutes until the beef absorbs most of the liquid and is left with just the oil.
- Shortly before turning off the heat, add pepper and oregano, and stir well.
For the Onion
- Peel, rinse, and slice the onion into rings.
- Heat oil in a pan and add the onions.
- Sauté for 5-6 minutes until softened.
For the Potatoes
- Peel and rinse the potatoes thoroughly.
- Cut them into long, rectangular pieces for frying.
- Heat oil in a pan and add the potatoes.
- Fry until golden brown, then drain on paper towels.
To Serve
- Place the fried potatoes on the plate first.
- Top with the beef, fried onion, tomato slices, lettuce leaves, bell pepper rings, and a dollop of yogurt.
- Sprinkle with a pinch of paprika and a touch of salt to finish.
Pork with Potatoes and Pita Bread
Ingredients for the Pita Bread
- 1/2 kg all-purpose flour
- 1/2 packet yeast
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp vinegar
- Lukewarm water
- A few drops of olive oil for cooking each pita
Instructions for the Pita Bread
- Sift the flour into a bowl and make a well in the center. Add the yeast, salt, vinegar, and sugar.
- Gradually add lukewarm water while kneading until you achieve a soft dough.
- Cover with a towel and let it rise for 1 hour.
- Divide the dough into 4–5 pieces depending on the desired size of your pitas.
- Roll out each piece with your hands or a rolling pin, drizzle with olive oil, and cook in a non-stick pan for 3–4 minutes on each side.
- Keep the pitas warm until ready to assemble to maintain their softness.
Ingredients for the Filling
- 2 pork skewers per serving
- 1 potato per serving
- 3–4 slices of fried onion per serving
- 5–6 slices of tomato per serving
- 2–3 lettuce leaves per serving
- 5–6 red pepper rings per serving
- 1 tbsp yogurt per serving
- Salt
- Sweet paprika
- Olive oil for frying
Instructions
For the Pork Skewers
- Heat a grill pan over high heat until hot.
- Place the skewers on the pan and cook for 4–5 minutes on each side until thoroughly cooked.
For the Onions
- Peel and wash the onion, then slice it into rings.
- Heat olive oil in a pan, add the onions, and sauté for 5–6 minutes until softened.
For the Potatoes
- Peel and wash the potatoes, then cut them into rectangular strips.
- Heat olive oil in a frying pan until hot, then fry the potatoes until golden brown.
Assembly
- Lay the pitas on serving plates.
- On each pita, layer the fried potatoes, pork skewers, sautéed onions, tomato slices, red pepper rings, lettuce leaves, and yogurt.
- Sprinkle with sweet paprika, season with salt, and serve.
