25+ Delicious Ancient Greek Bread Recipes to Enrich Your Table

Bread has always held a significant place in the culinary traditions of civilizations throughout history, and ancient Greece is no exception.

The Greeks not only revered bread as a staple of their diet but also as a symbol of hospitality, sustenance, and cultural identity.

With a rich variety of ingredients and flavors, ancient Greek breads were crafted to reflect the local produce, climate, and traditions of the time.

From simple flatbreads baked over open flames to sweet, spiced loaves that tantalized the senses, these recipes provide a window into the lives of ancient Greeks and their culinary practices.

In this article, we’ll explore over 25 ancient Greek bread recipes that have stood the test of time, allowing you to recreate these historical delights in your own kitchen.

Whether you’re looking to make a traditional loaf for a special occasion or simply want to try your hand at ancient grains, this collection will inspire you to embrace the flavors and techniques of Greek baking.

Join us as we delve into the world of ancient Greek bread and discover the joy of crafting these time-honored recipes.

25+ Delicious Ancient Greek Bread Recipes to Enrich Your Table

Exploring the rich tapestry of ancient Greek bread recipes not only connects us with a time-honored culinary tradition but also allows us to appreciate the simplicity and depth of flavors that these breads offer.

From the humble flatbreads that sustained everyday life to the elaborate sweet breads enjoyed during festive occasions, each recipe tells a story of culture, community, and the art of baking.

As you experiment with these ancient recipes, you’ll find that baking is not just about following instructions; it’s about creating connections—to the ingredients, the history, and to each other.

We encourage you to try these recipes in your own kitchen, share them with friends and family, and celebrate the timeless joy of bread.

So, gather your ingredients, preheat your oven, and embark on a delicious journey back in time with over 25 ancient Greek bread recipes that are sure to inspire and delight!

Chickpea Bread (Revithosoupa)

Revithosoupa is a rustic bread made from chickpea flour, a staple in ancient Greek diets. This bread is gluten-free, nutrient-dense, and offers a unique nutty flavor. It’s perfect for dipping or as a base for various toppings, bringing a taste of ancient Greece to your table.

Ingredients:

• 2 cups chickpea flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon dried oregano (optional)
• 1 ½ cups water
• 2 tablespoons olive oil

Instructions:

1. Preheat your oven to 400°F (200°C) and grease a baking sheet or line it with parchment paper.
2. In a mixing bowl, combine the chickpea flour, salt, baking powder, and dried oregano (if using).
3. Gradually add the water and olive oil, mixing until you achieve a smooth batter. The mixture should be thick but pourable.
4. Pour the batter onto the prepared baking sheet, spreading it evenly to form a round or rectangular shape.
5. Bake for 20-25 minutes, or until the edges are golden and the bread feels firm to the touch.
6. Remove from the oven and allow it to cool slightly before slicing.

Revithosoupa is a versatile bread that pairs wonderfully with a variety of dishes, from stews to salads. Its chickpea base not only offers a unique flavor but also provides a good source of protein, making it a healthy addition to any meal. This ancient recipe highlights the resourcefulness of Greek cuisine, using simple ingredients to create something delightful.

Barley Bread (Kritharaki)

Kritharaki is an ancient bread made primarily from barley flour, which was a staple grain in Greece before the widespread adoption of wheat. Barley bread has a dense texture and a slightly sweet, nutty flavor, making it a wholesome option for any meal. This bread is often enjoyed with cheese, olives, or used to accompany hearty stews.

Ingredients:

• 2 cups barley flour
• 1 cup whole wheat flour
• 1 teaspoon salt
• 2 teaspoons honey (or sugar)
• 1 ½ cups warm water
• 1 tablespoon olive oil
• 1 packet active dry yeast (about 2 ¼ teaspoons)

Instructions:

1. In a small bowl, dissolve the yeast and honey in warm water. Let it sit for about 5-10 minutes, until frothy.
2. In a large mixing bowl, combine the barley flour, whole wheat flour, and salt.
3. Pour the yeast mixture and olive oil into the flour mixture. Stir until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
5. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
6. Preheat your oven to 375°F (190°C). Punch down the dough and shape it into a round loaf or divide it into smaller rolls.
7. Place the shaped dough on a baking sheet and let it rise for another 30 minutes.
8. Bake for 25-30 minutes or until the bread sounds hollow when tapped on the bottom.

Barley bread is a testament to the ancient Greeks’ ingenuity in utilizing local grains and resources. Its dense texture and rich flavor provide a hearty alternative to modern bread, making it an excellent choice for a traditional meal. Enjoy it fresh out of the oven or toasted with a drizzle of olive oil for an authentic experience.

Honey Bread (Meli)

Meli, or honey bread, is a sweet, fragrant bread that has roots in ancient Greek celebrations and rituals. Made with simple ingredients, this bread showcases the natural sweetness of honey and is often enjoyed as a dessert or snack. It pairs wonderfully with yogurt, nuts, or fresh fruit.

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup honey
• 1 cup warm milk
• 2 eggs
• ¼ cup olive oil
• Optional: chopped nuts or dried fruit

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, combine the honey, warm milk, eggs, and olive oil. Mix well until combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. If using, fold in the chopped nuts or dried fruit.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Honey bread is not only a delicious treat but also a symbol of hospitality in ancient Greek culture. Its delightful sweetness and aromatic spices create a comforting experience, making it perfect for sharing with family and friends. Enjoy it with a warm cup of tea or coffee for a delightful treat that harkens back to the flavors of ancient Greece.

These ancient Greek bread recipes not only celebrate traditional flavors but also connect us to the past, reminding us of the simple pleasures of baking and sharing food with loved ones.

Flatbread (Pita)

Pita, a staple in ancient Greek diets, is a simple yet versatile flatbread that can be used for dipping, wrapping, or alongside various dishes. This airy bread has a pocket that makes it perfect for stuffing with meats, vegetables, or cheeses, making it a favorite for meals and snacks alike.

Ingredients:

• 3 cups all-purpose flour
• 1 ½ teaspoons salt
• 1 teaspoon sugar
• 1 packet active dry yeast (about 2 ¼ teaspoons)
• 1 cup warm water
• 2 tablespoons olive oil

Instructions:

1. In a small bowl, dissolve the sugar and yeast in warm water. Let it sit for about 5-10 minutes until it becomes frothy.
2. In a large mixing bowl, combine the flour and salt.
3. Add the yeast mixture and olive oil to the flour mixture. Stir until a dough forms.
4. Knead the dough on a floured surface for about 8-10 minutes, until smooth and elastic.
5. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Preheat your oven to 475°F (245°C) and place a baking stone or baking sheet inside to heat.
7. Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a ball and then flatten it into a circle about ¼ inch thick.
8. Carefully place the flattened circles on the hot baking stone or sheet and bake for 3-5 minutes, or until they puff up and are lightly browned.
9. Remove from the oven and cover with a clean towel to keep warm until serving.

Pita is an excellent accompaniment to many dishes, from hummus and tzatziki to grilled meats and salads. Its quick baking time and simple ingredients make it a practical choice for everyday meals. Sharing warm pita bread with loved ones creates a sense of connection to ancient dining traditions, reminding us of the importance of bread in the Greek culture.

Sourdough Bread (Akratos)

Akratos is an ancient Greek sourdough bread that uses wild yeast for fermentation. This process gives the bread a distinctive tangy flavor and chewy texture, making it a favorite for many. Traditionally, this bread would be made with a sourdough starter that was maintained over generations.

Ingredients:

• 4 cups whole wheat flour
• 1 ½ cups water (room temperature)
• 1 cup sourdough starter (active and bubbly)
• 1 teaspoon salt

Instructions:

1. In a large mixing bowl, combine the whole wheat flour and salt.
2. Add the sourdough starter and water to the flour mixture. Mix until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for about 10-15 minutes, until it becomes smooth and elastic.
4. Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise at room temperature for 4-6 hours, or until doubled in size.
5. Once risen, gently deflate the dough and shape it into a round loaf. Place it on a floured surface, cover, and let it rise again for 1-2 hours.
6. Preheat your oven to 450°F (230°C). If you have a Dutch oven, place it in the oven to heat as well.
7. Once the oven is hot, carefully transfer the dough into the heated Dutch oven (or onto a baking sheet) and cover it with the lid (or a baking dome).
8. Bake for 30 minutes with the lid on, then remove the lid and bake for an additional 15-20 minutes until the crust is deep golden brown.
9. Let the bread cool on a wire rack before slicing.

Akratos is not only a delicious bread but also a testament to the ancient Greek method of using natural fermentation. The tanginess of sourdough pairs beautifully with a variety of spreads, cheeses, and meats. Its rustic charm and hearty texture make it a great centerpiece for gatherings, encouraging conversations and connections reminiscent of ancient feasts.

Olive Oil Bread (Laganon)

Laganon is a traditional Greek bread enriched with olive oil, reflecting the importance of olive oil in Greek cuisine. This soft, flavorful bread has a slightly crisp crust and a tender crumb, making it perfect for soaking up sauces or enjoying with dips.

Ingredients:

• 4 cups all-purpose flour
• 2 teaspoons salt
• 1 packet active dry yeast (about 2 ¼ teaspoons)
• 1 ½ cups warm water
• ¼ cup extra virgin olive oil
• Optional: herbs (such as rosemary or thyme) for added flavor

Instructions:

1. In a small bowl, dissolve the yeast in warm water. Let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour and salt. If using, add the chopped herbs at this stage.
3. Add the yeast mixture and olive oil to the flour mixture. Stir until a soft dough forms.
4. Knead the dough on a floured surface for about 8-10 minutes, until smooth and elastic.
5. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
6. Preheat your oven to 375°F (190°C) and grease a baking sheet.
7. Once risen, punch down the dough and shape it into a round or oval loaf. Place it on the prepared baking sheet.
8. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
9. Let the bread cool slightly before slicing.

Laganon embodies the essence of Greek cuisine, with its simple yet high-quality ingredients. The olive oil enriches the bread, giving it a moist texture and robust flavor that complements a wide range of dishes. Enjoy it fresh from the oven with a drizzle of olive oil or as part of a meze platter. This bread not only nourishes but also celebrates the tradition of using local ingredients, making every bite a taste of Greek history.

These ancient Greek bread recipes provide a delightful exploration of flavors and techniques that have shaped Greek cuisine over centuries. Each bread tells a story, reminding us of the importance of sharing food and traditions across generations. Enjoy baking these breads and experiencing the essence of ancient Greece in your kitchen!

Herbed Focaccia (Lagana)

Lagana is a traditional Greek flatbread often prepared for the Clean Monday feast that marks the beginning of Lent. This herbed focaccia is fragrant, soft, and slightly chewy, making it a wonderful accompaniment to meals or a delicious standalone snack. The generous use of olive oil and fresh herbs enhances its flavor, making it a favorite for many.

Ingredients:

• 4 cups all-purpose flour
• 2 teaspoons salt
• 1 packet active dry yeast (about 2 ¼ teaspoons)
• 1 ½ cups warm water
• ¼ cup extra virgin olive oil
• 2 tablespoons chopped fresh herbs (such as oregano, rosemary, or thyme)
• Sea salt for topping
• Optional: sliced olives or sun-dried tomatoes for added flavor

Instructions:

1. In a small bowl, dissolve the yeast in warm water and let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour, salt, and chopped herbs.
3. Add the yeast mixture and olive oil to the flour mixture. Stir until a shaggy dough forms.
4. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
5. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
6. Preheat your oven to 400°F (200°C) and grease a baking sheet.
7. Once risen, punch down the dough and transfer it to the prepared baking sheet. Press it out into a flat rectangle or circle about ½ inch thick.
8. Dimple the surface of the dough with your fingers, drizzle with olive oil, and sprinkle with sea salt and any additional toppings (olives, sun-dried tomatoes, etc.).
9. Bake for 25-30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
10. Allow it to cool slightly before slicing and serving.

Lagana is perfect for dipping in olive oil, enjoying with cheese, or serving alongside hearty soups and salads. Its delightful aroma and comforting texture make it a versatile bread that embodies the essence of Greek hospitality. Sharing this bread with loved ones creates a sense of community and warmth, reminiscent of traditional Greek gatherings.

Sweet Bread (Tsoureki)

Tsoureki is a traditional Greek sweet bread often enjoyed during special occasions, especially Easter. This rich, braided bread is flavored with spices and orange zest, creating a fragrant and tender loaf. Its unique sweetness and beautiful presentation make it a delightful centerpiece for any festive table.

Ingredients:

• 4 cups all-purpose flour
• ½ cup granulated sugar
• 1 packet active dry yeast (about 2 ¼ teaspoons)
• 1 teaspoon salt
• 1 cup warm milk
• ½ cup unsalted butter, melted
• 3 large eggs
• Zest of 1 orange
• 1 teaspoon ground mahleb (optional)
• 1 egg (for egg wash)
• Sesame seeds for topping

Instructions:

1. In a small bowl, dissolve the yeast in warm milk and let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour, sugar, salt, and ground mahleb (if using).
3. In another bowl, whisk together the melted butter, eggs, and orange zest.
4. Add the yeast mixture and the butter mixture to the dry ingredients. Stir until a dough forms.
5. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
6. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
7. Once risen, punch down the dough and divide it into three equal pieces. Roll each piece into a long rope, then braid them together to form a loaf.
8. Place the braided loaf on a greased baking sheet and cover it. Let it rise again for about 30-45 minutes.
9. Preheat your oven to 350°F (175°C). Brush the loaf with beaten egg and sprinkle with sesame seeds.
10. Bake for 30-35 minutes or until golden brown and sounds hollow when tapped on the bottom.
11. Allow the bread to cool before slicing.

Tsoureki is often served during Easter celebrations, where it symbolizes renewal and new beginnings. Its sweet, aromatic flavor pairs beautifully with butter or jams, making it a delightful breakfast or snack option. Enjoying this traditional bread with family and friends fosters a sense of connection to ancient customs and traditions, creating lasting memories.

Barley and Wheat Bread (Kritharokouloura)

Kritharokouloura is a traditional Greek bread that combines barley and wheat flour, providing a hearty and nutritious option. This rustic bread is often baked in a round shape and features a crunchy crust with a soft interior. It is a wonderful accompaniment to any meal or can be enjoyed as a standalone snack.

Ingredients:

• 2 cups barley flour
• 2 cups whole wheat flour
• 2 teaspoons salt
• 1 packet active dry yeast (about 2 ¼ teaspoons)
• 2 tablespoons honey
• 2 cups warm water
• 2 tablespoons olive oil
• Optional: sesame seeds for topping

Instructions:

1. In a small bowl, dissolve the yeast and honey in warm water. Let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine the barley flour, whole wheat flour, and salt.
3. Add the yeast mixture and olive oil to the flour mixture. Stir until a rough dough forms.
4. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
5. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
6. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
7. Once risen, punch down the dough and shape it into a round loaf. Place it on the prepared baking sheet.
8. If desired, sprinkle sesame seeds on top before baking.
9. Bake for 30-35 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
10. Allow the bread to cool on a wire rack before slicing.

Kritharokouloura is a reflection of the ancient Greeks’ ingenuity in using locally sourced grains to create nutritious foods. Its hearty texture and nutty flavor make it an excellent pairing with olives, cheese, or roasted meats. This bread not only nourishes the body but also connects us to the enduring traditions of Greek cuisine, celebrating the importance of community and shared meals.

These ancient Greek bread recipes encapsulate the culinary traditions that have been passed down through generations. Each recipe tells a story, evoking the flavors and aromas of Greece’s rich history. Enjoy baking these breads and embracing the warmth of Greek hospitality in your home!

Spelt Bread (Kritamo)

Kritamo is a traditional Greek bread made from spelt flour, a grain that has been cultivated since ancient times. This bread is known for its nutty flavor and hearty texture, making it a nutritious option that pairs well with a variety of dishes. Spelt is also easier to digest than modern wheat, making it a favorite among health-conscious individuals.

Ingredients:

• 3 cups spelt flour
• 1 teaspoon salt
• 1 packet active dry yeast (about 2 ¼ teaspoons)
• 1 tablespoon honey or sugar
• 1 ¼ cups warm water
• 2 tablespoons olive oil
• Optional: seeds for topping (such as sunflower, sesame, or pumpkin seeds)

Instructions:

1. In a small bowl, combine the warm water, honey, and yeast. Let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, mix the spelt flour and salt.
3. Add the yeast mixture and olive oil to the flour. Stir until the dough comes together.
4. Knead the dough on a floured surface for about 10 minutes, until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm area for about 1-2 hours, or until doubled in size.
6. Preheat your oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper.
7. Once risen, punch down the dough and shape it into a round or oval loaf. Place it on the prepared baking sheet.
8. If desired, sprinkle seeds on top of the loaf and gently press them in.
9. Bake for 30-35 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
10. Allow the bread to cool on a wire rack before slicing.

Kritamo is a nutritious bread that is delicious on its own or served with dips like hummus or tzatziki. Its hearty nature makes it an excellent choice for hearty sandwiches or as a side with soups and stews. By baking this ancient bread, you are not just nourishing your body but also honoring the grains that have sustained civilizations for centuries.

Chickpea Bread (Revithokouloura)

Revithokouloura is a unique bread made primarily from chickpea flour, known for its rich flavor and high protein content. This ancient recipe showcases the versatility of chickpeas, a staple in Greek cuisine. Revithokouloura is often enjoyed as a gluten-free option, making it suitable for those with dietary restrictions.

Ingredients:

• 2 cups chickpea flour
• 1 cup all-purpose flour (or gluten-free flour mix)
• 1 teaspoon salt
• 1 packet active dry yeast (about 2 ¼ teaspoons)
• 1 ½ cups warm water
• ¼ cup olive oil
• 1 teaspoon ground cumin (optional)
• Sesame seeds for topping

Instructions:

1. In a small bowl, dissolve the yeast in warm water and let it sit for about 5-10 minutes until foamy.
2. In a large mixing bowl, combine chickpea flour, all-purpose flour, salt, and ground cumin (if using).
3. Add the yeast mixture and olive oil to the flour mixture, stirring until a dough forms.
4. Knead the dough on a floured surface for about 8-10 minutes, until it is smooth and pliable.
5. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
6. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
7. Once risen, punch down the dough and shape it into a round loaf or individual rolls. Place them on the prepared baking sheet.
8. Brush the tops with olive oil and sprinkle with sesame seeds.
9. Bake for 25-30 minutes or until the bread is golden and sounds hollow when tapped on the bottom.
10. Allow to cool on a wire rack before serving.

Revithokouloura offers a nutty flavor and a tender crumb that pairs beautifully with olive oil or spreads. It can be served alongside salads or as a base for sandwiches. By incorporating chickpeas into your bread, you are embracing an ingredient that has been cherished in Greek cuisine for centuries, celebrating its nutritional benefits and delicious taste.

Oregano Flatbread (Pita with Oregano)

Pita bread is a classic staple in Greek cuisine, and this version incorporates aromatic oregano, adding a flavorful twist to the traditional recipe. Perfect for dipping or wrapping around your favorite fillings, this flatbread is a versatile addition to any meal.

Ingredients:

• 3 cups all-purpose flour
• 1 packet active dry yeast (about 2 ¼ teaspoons)
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 tablespoon dried oregano
• 1 cup warm water
• 2 tablespoons olive oil
• Extra flour for dusting

Instructions:

1. In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour, salt, and dried oregano.
3. Pour the yeast mixture and olive oil into the flour mixture and stir until a dough forms.
4. Knead the dough on a floured surface for about 8-10 minutes, until smooth and elastic.
5. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Preheat your oven to 475°F (245°C) and place a baking stone or a heavy baking sheet inside to heat.
7. Once risen, punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball and flatten it into a disc about ¼ inch thick.
8. Carefully place the discs onto the preheated baking stone or baking sheet and bake for 5-7 minutes, until puffed and lightly golden.
9. Remove from the oven and let cool slightly before serving.

This oregano flatbread is perfect for dipping in olive oil, hummus, or tzatziki. It can also be used to wrap grilled meats, vegetables, or fresh salads, making it an incredibly versatile bread. By infusing your pita with oregano, you add a fragrant touch that enhances the flavors of any dish it accompanies, celebrating the essence of Greek culinary traditions.

These ancient Greek bread recipes reflect the diverse ingredients and techniques that have shaped Greek cuisine over millennia. By preparing these breads, you honor the rich culinary heritage of Greece while delighting your taste buds with the flavors of the past. Enjoy baking and sharing these recipes with friends and family, keeping the spirit of Greek hospitality alive!

Honey and Walnut Bread (Karidopita)

Karidopita is a delightful ancient Greek bread that combines the sweet richness of honey and the crunchiness of walnuts. This bread is often enjoyed as a dessert or a sweet snack, making it a perfect treat for gatherings or special occasions. Its fragrant aroma and moist texture make it a beloved choice in Greek households.

Ingredients:

• 2 cups all-purpose flour
• 1 cup ground walnuts
• 1 cup sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 4 large eggs
• 1 cup olive oil
• 1 cup honey
• 1 teaspoon vanilla extract
• Optional: additional chopped walnuts for topping

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
2. In a bowl, mix the flour, ground walnuts, baking powder, baking soda, cinnamon, and salt.
3. In a separate large mixing bowl, whisk together the eggs and sugar until well combined. Gradually add the olive oil, honey, and vanilla extract, mixing until smooth.
4. Slowly incorporate the dry ingredients into the wet mixture, stirring until just combined.
5. Pour the batter into the prepared baking dish and smooth the top. Sprinkle additional chopped walnuts on top if desired.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan before slicing.

Karidopita is a sweet indulgence that can be served warm or at room temperature. It pairs beautifully with a cup of tea or coffee and can be drizzled with more honey before serving for an extra touch of sweetness. This bread celebrates the combination of honey and walnuts, two ingredients cherished in Greek cuisine, creating a delightful treat that encapsulates the flavors of the ancient world.

Feta and Olive Bread (Eliopsomo)

Eliopsomo is a savory bread infused with feta cheese and olives, reflecting the bold and robust flavors of the Mediterranean. This bread is perfect as an appetizer, snack, or accompaniment to soups and salads, making it a versatile addition to any meal. Its crumbly texture and savory taste will transport you to sun-soaked Greek shores.

Ingredients:

• 3 cups all-purpose flour
• 1 packet active dry yeast (about 2 ¼ teaspoons)
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 ¼ cups warm water
• ¼ cup olive oil
• 1 cup crumbled feta cheese
• ½ cup pitted and chopped olives (Kalamata or green olives)
• Optional: fresh herbs (such as oregano or thyme)

Instructions:

1. In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil, stirring until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
4. Gently fold in the crumbled feta cheese, chopped olives, and any fresh herbs you are using.
5. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
6. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
7. Once risen, punch down the dough and shape it into a round loaf. Place it on the prepared baking sheet.
8. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
9. Allow to cool on a wire rack before slicing.

Eliopsomo is a fantastic choice for gatherings, as it can be served with dips or enjoyed on its own. The combination of feta and olives adds a Mediterranean flair to the bread, making it a flavorful companion to salads, grilled meats, or as part of a meze platter. With each bite, you experience the essence of Greek culinary traditions, celebrating the flavors that have endured for centuries.

Sweet Anise Bread (Anisokouloura)

Anisokouloura is a traditional Greek sweet bread flavored with anise seeds, offering a delightful aroma and unique taste. This bread is often enjoyed during festive occasions and holidays, making it a beloved treat in Greek families. Its sweet and aromatic profile makes it perfect for breakfast or as a dessert.

Ingredients:

• 4 cups all-purpose flour
• 1 packet active dry yeast (about 2 ¼ teaspoons)
• 1 cup sugar
• 1 teaspoon salt
• 1 teaspoon ground anise or 2 teaspoons anise seeds
• 1 teaspoon baking powder
• 1 cup warm milk
• ½ cup unsalted butter, melted
• 3 large eggs
• Optional: sesame seeds for topping

Instructions:

1. In a small bowl, combine the warm milk and yeast. Let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour, sugar, salt, ground anise, and baking powder.
3. In a separate bowl, whisk together the melted butter and eggs. Add the yeast mixture to this bowl and mix well.
4. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
5. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
6. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
7. Preheat your oven to 350°F (175°C) and grease a loaf pan.
8. Once risen, punch down the dough and shape it into a loaf. Place it in the prepared loaf pan.
9. If desired, sprinkle sesame seeds on top of the loaf before baking.
10. Bake for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
11. Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Anisokouloura is a fragrant bread that pairs wonderfully with butter, jam, or simply enjoyed on its own. Its sweet and aromatic flavors make it a delightful treat for special occasions or a comforting snack at any time. By making this traditional sweet bread, you connect with a culinary history that celebrates the flavors of anise, an ingredient cherished in Greek baking for generations.

These ancient Greek bread recipes provide a glimpse into the rich flavors and ingredients that have shaped Greek culinary traditions over time. By baking and enjoying these breads, you not only nourish your body but also honor the heritage of a culture that has valued food as a source of connection and joy. Happy baking!

Note: More recipes​ are coming soon!