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Dessert Recipes

Psomi Spitiko–Really Easy Greek Bread

You have to try this easy Greek yeast bread. Yes, I just typed those words: easy Greek yeast bread. I didn’t use my bread machine. I didn’t knead until my arms were about to fall off. I put this together in little over an hour.
If you are expecting something sweet today, check out my Sweet Tea Icebox Tart I posted yesterday…it was really good!Smile

I was looking for a quick bread to make for dinner. When my chef-hubby is home for dinner, we almost always have fresh bread. He likes to eat like he does at his mom’s house. He pulls out the incredible cheeses and his mom’s homemade salami. I usually make this bread. I sort of forgot to make the dough the night before. I needed something quick and fabulous. I can’t eat homemade bread with every meal or I would weigh a lot more than I do now. Fresh bread and amazing cheeses are my weakness. And homemade salami.

This bread has become my new weakness and I need to share it with you. Fast! Before I lose the recipe!Smile I usually don’t make a recipe and post it the next day. There was an urgency in my wanting to share this Greek deliciousness. The only Greek bread I have ever had is pita.

Here is the story behind the name: Psomi Spitiko: “I learned this recipe for yeast bread years ago from family in Evros (the northernmost Greek prefecture). It takes about an hour and 20 minutes, start to finish, including kneading, rising time, and baking. It isn't a glamorous bread with a fancy name - it's just called ψωμί σπιτικό (psomi spitiko, say: psoh-MEE spee-tee-KOH)... homemade bread”

I didn’t take too many photos of the process as I wasn’t sure how it would turn out. I left it to rise on top of my dryer for 1/2 an hour. It’s the warmest part in my house. Smile

Half an hour later, it was probably doubled in size. I then mixed in with my dough hook the rest of the flour. I put a little more flour on my counter and worked the dough just a little bit into two really cute loaves. I let the dough rise like the recipe says for 15 minutes in my cold oven and I then turned on the oven to 425 F. The total rising time is 45 minutes: 30 mintues before you add all the flour, 15 minutes when the loaves are formed and put in a cold oven on baking tray.

I baked it for about 40 minutes. I lowered the heat a little after 30 minutes.
Psomi Spitiko
recipe from About
  • 3 3/4 cups of bread (or all-purpose) flour (I used AP flour. I was out of bread flour)
  • 1 1/2 cups of lukewarm water
  • 1 packet (1/4 oz) of dry yeast
  • 2 tablespoons of olive oil
  • 1 teaspoon of salt
  • ----------
  • water for brushing
  • sesame seeds
Dissolve yeast in the warm water.
In a mixing bowl, combine 1 1/2 cups of flour, salt, oil, and yeast with water, and mix until thoroughly blended. Cover tightly (plastic wrap works well) and let sit for 30 minutes.
There are two ways to make the dough: using a mixer, and by hand.
METHOD #1: Mixing bowl: (I used this method)

Mixing with pastry hooks, slowly add 2 cups of flour to the yeast mixture and knead until smooth. The dough will be very sticky and just needs enough additional flour so it can be handled.

Sprinkle a work surface with the remaining 1/4 cup of flour and turn out the dough, kneading briefly by hand, pulling in the flour, until it doesn't stick to hands. *make sure your flour is near by to add more as needed. It can be very sticky and you may need to add more flour as you gently kneed it.

METHOD # 2: By hand:
Add 1 1/2 cups of flour to the yeast mixture and combine with hands to form a cohesive dough. Turn out onto a floured work surface and knead in as much of the remaining flour as needed until the dough is smooth and doesn't stick to hands.

Make the Loaves
Shape into two loaves, place on parchment paper lined nonstick cookie sheet, and place on the middle rack in a cold oven for 15 minutes.
Turn on oven to 425°F (220°C) and bake on the middle rack for 30 minutes or until golden.
Cool on a rack.
Yield: two (approx.) 1-pound loaves

  • The loaves will rise while in the cold oven, and will rise further when baking, so allow adequate space between.
  • To create a more crusty top, just before baking score the loaves 2-3 times diagonally across the top.
  • Optionally, just before baking, brush the top of the loaves with water and sprinkle with sesame seeds before placing in cold oven.

We had one loaf with dinner last night. Today the kids both got some of the bread sliced in their lunch. It is just as wonderful today as it was last night. Let me know if you give this recipe a try!
Happy Tuesday!


  1. Love homemade bread and also trying new things. This will be bookmarked for sure!

  2. You mean pie queen is also a bread baker? Lucky chef! ;) nothing beats homemade bread. I'm playing around w Spongebob II [my sourdough starter], so much fun! and a great gift for friends. Happy Tuesday! xoxo

  3. Yum! Looks so delicious! I love a great loaf of bread!

  4. Love how it looks nice and crusty! Bread is my one true love (after M. of course!) how your loaf turned out!

  5. Lora..thanks for sharing such a simple homemade greek bread. Love the simple steps and no knead till the arms fall apart :)
    Have a nice day ,

  6. Love homemade bread! Love that this beautiful recipe makes such gorgeous loaves with very little work!

  7. Sounds delicious. I like that it is easy and makes two loaves...perfect:)

  8. I love making homemade bread. :) I can't wait to try this out!

  9. That is one great looking quick loaf! Sounds wonderful :)

  10. So what you've got here is a recipe that doesn't require a bulk fermentation or proofing? Am I reading this correctly?
    It does look a lot like a recipe for a flat bread or pizza dough.

  11. Hi Postal Grunt-This is different than the recipe I use for making my pizza dough. I made the recipe exactly as it's typed out and as I found it on the site. It isn't like a flat bread recipe I've made before.Maybe when you try it, you'll find it to be like something you've made before.:)

  12. It definitely can be used as a flatbread or pizza crust recipe or for olive oil bread. The formula sits at about 67% hydration before the addition of olive oil so the dough will be slack if you want to shape it into a loaf. The salt looks a little low and could be doubled but that's a matter of taste.
    As most bakers have told me, if it works, don't fix it.