John Myers
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Cretan White Bread Matala
The perfect cretan white bread matala recipe with a picture and simple step-by-step instructions.
Also:
- 120 g Beer, lukewarm
- 10 g Dry yeast
- 2 tsp Sugar, fine, white
- 3 g Mastic beads
- 1 tsp Salt, or chicken broth, Kraft bouillon, for more flavor
- 2 tbsp Extra virgin olive oil
- Flour for sprinkling
To garnish:
- Flowers and leaves
- Dissolve the dry yeast, sugar and chicken stock in lukewarm water. Knead with a food processor together with the flour and the powdered mastic to an initially crumbly dough, then add the olive oil and knead for at least 15 minutes so that sufficient glue is released.
- Shape two loaves of bread, oval or round, place on a baking sheet lined with baking paper and sprinkle with a little flour. Leave at least 10 cm space between the loaves. Let rise in a warm place, covered with a damp cloth, for 5 to 6 hours.
- Preheat the oven to 200 degrees bottom heat. Place an ovenproof bowl with hot water on the lowest level. Bake on medium heat for 30-40 minutes.
Note:
- Not all Cretans make the dough with beer and olive oil, but only with water or with goat’s milk on festive days. As far as the oil is concerned, the olive oil is reserved for the holidays.
- I prefer a dough version with olive oil for this bread, as it tastes much better than the oil-free version. I like to use this bread as a side dish to soups or as a snack with butter.
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