Turkish Spinach Feta Flatbread (Print Version)
# Ingredients:
→ Dough
01 -
3 tablespoons olive oil, plus a splash more for brushing
02 -
240 millilitres lukewarm water
03 -
1 teaspoon salt
04 -
473 grams plain flour
→ Spinach, Onion, and Feta Filling
05 -
1 cup (about 150 grams) feta cheese, crumbled and drained
06 -
Freshly ground black pepper, add to taste
07 -
Salt, add to taste
08 -
4 tightly packed cups (around 120 grams) baby spinach, chopped up
09 -
2 tablespoons olive oil
10 -
1/2 teaspoon Aleppo pepper or pul biber
11 -
1 medium yellow onion, chopped really fine
# Instructions:
01 -
Dish out the flatbreads warm or let them cool a bit. A salad on the side is awesome if you want.
02 -
Pop the hot flatbreads on a tray, swipe a bit of olive oil on both sides, and toss a towel on top to lock in the steam while you finish.
03 -
Heat up your biggest non-stick pan over medium-high. Drop a stuffed flatbread into the dry pan and toast it for a minute or so, flip it, and do another minute. Flip again and finish each side for about 45 to 50 seconds till you see nice golden spots and hear some crunch.
04 -
Keep at it with rolling, stuffing, and folding for the rest of the dough and filling. The ones you’ve done? Keep them tucked under a towel so they don’t dry out.
05 -
Flip the part without filling over to make a half circle, press the edges tight to lock in the filling, and squeeze out extra air. Dab your fingers with water if you need help pinching it closed.
06 -
Spread about 1/2 cup of your veggie-cheese mix over half of each dough round, but give the edge a couple of centimetres for sealing.
07 -
Sprinkle some flour on your surface. Flatten each dough piece into a big circle, roughly 27 centimetres wide. Try to keep the dough an even thinness so everything cooks up nice.
08 -
Slice the rested dough into 6 pieces. Roll them into balls and keep them blanketed with a damp towel so they don’t dry up while you work.
09 -
Squeeze the spinach and onion with your hands so everything gets juicy and soft. Drop in the crumbled feta and give it all a good toss. Adjust salt and pepper if you think it needs more, then cover and let it wait.
10 -
Toss your spinach and onions into a big bowl. Drizzle on olive oil, salt, pepper, and Aleppo pepper. Mix it all up so the veg is really coated with the seasoning.
11 -
Once kneaded, set the dough in a bowl, give it a little drizzle of olive oil, throw a damp towel on top, and let it hang out for 20 minutes so it chills out and gets stretchy.
12 -
Flour your bench, plop down the dough, and knead it for two to three minutes so it smooths out and gets a bit firm.
13 -
Tip the flour into a big mixing bowl, add the salt, then pour in lukewarm water and 3 tablespoons olive oil. Stir the flour into the liquids with your hands till you get a rough, sticky dough.
# Notes:
01 -
You can prep the filling the day before and stash it in a covered bowl in the fridge.
02 -
To warm up leftovers, just toss the stuffed flatbreads into a pan over medium-high and heat each side for a minute and a half.