Spinach-filled anatolian flatbread

4 Servings

Ingredients

Quantity Ingredient
¼ pounds Unbleached bread flour; (3/4 cup), plus flour for dusting
Salt
1½ tablespoon Olive oil or melted butter
3 Garlic cloves; up to 4
1 tablespoon Unsalted butter
1 large Onion; chopped
½ pounds Fresh spinach; rinsed, patted dry and chopped
1 pinch Grated nutmeg
½ teaspoon Hot red chili flakes
1 tablespoon All-purpose flour
½ cup Milk
3 tablespoons Grated parmesan or pecorino cheese
Freshly ground black pepper.

Directions

1. Sift the bread flour and ½ teaspoon salt into a large bowl. Form a well in the center and pour in 1 tablespoon of the oil or melted butter and ¼ cup lukewarm water. Work the flour into the liquid and form a dough.

2. Knead the dough, sprinkling on a bit more flour if necessary, until it is smooth, about 5 minutes. Divide the dough in four, roll each piece into a ball, place on a lightly floured work surface and cover with a damp cloth. Allow to rest 20 minutes.

3. Meanwhile, pulverize garlic with a few generous pinches of salt.

4. Melt butter in a skillet with a cover, add onion and crushed garlic, and cook over medium heat until softened. Add spinach, nutmeg and chili flakes.

Cover and cook 2 to 3 minutes. Stir in the flour, then the milk, and cook, stirring, until smooth. Beat in cheese and season with salt and pepper. Set aside.

5. Cut 4 8-inch squares of foil or parchment paper. Heat a griddle or skillet over medium-high heat and wipe it with oil or melted butter.

6. Roll balls of dough on a floured surface into thin rounds 5 to 6 inches in diameter. Place one round on griddle, shift it to be sure it is not sticking, and cook about a minute, until it starts to bubble and brown on the underside. Brush top with ¼ teaspoon oil or butter, then flip it over.

7. Spread one-fourth of the spinach filling on the cooked side. Allow bottom to cook about 45 seconds, until lightly browned. Lift flatbread onto a square of foil or paper, roll into a cone and wrap it up.

8. Repeat with remaining dough and filling, and serve.

Yield: 4 filled flatbreads.

MC formatted and busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@...> on Apr 11, 1998

Related recipes