homemade souvlaki bread


makes around 7-8 large bases

  • 500 gm plain or bread flour
  • 250 ml lukewarm water
  • 2 teaspoons of sugar
  • 6 gm of dry yeast
  • 2 teaspoons of salt
  • 2 tablespoons of olive oil


  1. Fill a medium-sized jug with 250 ml of warm tap water and add the yeast and sugar. Give it a good stir until combined and leave it in a warm place until it begins to froth.
  2. Mix the yeast water with half of the flour and salt then add the other half of the flour and olive oil, mix until the dough is smooth. If you have a food processor with a dough hook, beat the dough until the bowl is clean at the sides and the dough looks shiny and stretchy. If you are making the dough by hand, once the flour is mixed in with the wet ingredients sprinkle a little flour on to the bench and knead for several minutes until the dough is stretchy and has elasticity.
  3. Allow the dough to rest in a bowl and cover with a damp cloth until it has doubled in size. Tear off small balls of dough and roll out on to a floured surface with a rolling pin until they are a dinner plate size and 1 mm thick.
  4. Heat a large frying pan on medium heat and spray the pan with a non-stick oil spray. I use a large frying pan with a lid which seems to speed up the cooking process and helps the bread rise a little quicker as it keeps in the steam.
  5. Cook the dough on one side until it bubbles and then flip it over onto the other side for a further minute or two ensuring that the heat isn’t too high. Place the cooked souvlaki bases on a baking tray and cover with foil. If you are making several you can cover with aluminium foil and place in a very low oven until you are ready to serve them.