Greek cuisine · Dough, Pasta & Rice

Alevropita Zagoriou

Thin flour flatbread from Zagori: a liquid batter poured over feta and baked in hot olive oil on a tray.

Ingredients · for 6 servings

• 250 g flour
• 500 ml water
• 300 g feta
• 120 ml olive oil
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp dried mint

Instructions

1. Sift the flour with the salt into a bowl and gradually whisk in the water until a smooth, thin, lump-free batter forms; let rest for 10 min.
2. Preheat the oven to 220°C top/bottom heat and pour 80 ml olive oil into a shallow baking tray, letting it get properly hot in the oven for 8 min.
3. Roughly crumble the feta and mix with the pepper and dried mint.
4. Remove the hot tray, spread the feta evenly over it and quickly pour the batter over it – it should sizzle immediately in the hot oil.
5. Drizzle with the remaining olive oil and bake for 30–35 min., until the flatbread is crisp at the edges and the surface is patchy golden brown.
6. Let rest in the tray for 10 min., cut into wide strips and serve lukewarm while the edge is still crisp.