|Prep Time||40 minutes|
|Cook Time||20 minutes|
|Passive Time||3 hours|
- 1 cup water filtered or purified
- 1 tablespoon aniseed
- 1 teaspoon yeast dried
- 3/2 cups durum wheat flour fine (1 cup + ½ cup)
- 1/2 cup wholewheat flour
- 1/2 teaspoon salt
- 6 tablespoons olive oil Greek extra virgin (and some extra to grease)
- 2 tablespoons sesame seeds
- 1 teaspoon sea salt flakes from Messolonghi
- 1/2 teaspoon ground black pepper freshly
- Boil up the water. Fill a cup and add the aniseed. Aniseed should be left to steep for 15’. Strain the aniseed from the water and leave to cool in a large bowl, until it is warm.
- Stir in the yeast, until it is completely dissolved.
- Stir the durum wheat flour, wholewheat flour, and salt together.
- Using a rubber spatula, little by little fold the flour into the mixture.
- Using very clean hands place the dough onto a work surface and knead by hand for about 10’-15’, until it is no longer sticky and can be rolled into a ball. You can use slightly wet hands.
- Pour 3 tbsps of olive oil in a large bowl. Rub the ball with some olive oil and place it seam side down in the bowl.
- Place plastic wrap over the bowl and let the dough double in size at warm room temperature for about 2-3 hours.
- Line a 14.5"/37cm x 12"/30cm rectangular baking tray with parchment paper. Using a pastry brush, grease the lined with parchment paper tray with some olive oil.
- Punch the dough down after its rise.
- Tip the dough out of the bowl and flatten the dough onto the prepared tray, pushing to the corners.
- Leave the dough to prove for about 1 hour.
- Preheat the oven to 240°C (464°F).
- Brush your dough with 3 tbsps olive oil, before pressing holes into the dough with your fingers. Put the toppings on the dough: sesame seeds, sea salt flakes, and freshly ground black pepper.
- Leave to cool on a wire rack.
A Brief History of Propyra
Propyra (pronounced propýra) is an ancient Greek flatbread, named after the method used to bake this flatbread in a traditional wood fired brick oven. Its name denotes a brick oven cooking technique; propyra was baked before the fire: near to the oven’s door and far from the fire. Propyra’s ancient Greek recipe has stood the test of time; Greeks today call it Spetsiotic propyra, as the local islanders of the idyllic Greek island of Spetses continue to bake this flatbread everyday even to this day! Propyra is a wholemeal flatbread generously coated with sesame seeds, sea salt flakes, and freshly ground black pepper. Traditionally, propyra is eaten with almost every meal just like bread. When it comes to Greek mezze to accompany drinks, Greeks love to serve propyra with some Delphic olive spread.