Potato And Spinach Stuffed Flatbread

Serves 4
A soft potato filling in a crispy tear-bread – gorgeous!

Ingredients

  • 375 ml cake flour

  • 1 ml salt

  • 7 g instant yeast

  • 60 ml olive oil

  • 45 ml plain Greek yoghurt

  • 2 medium potatoes, peeled, cooked and mashed

  • 250 g baby spinach, cooked and chopped

  • 150 g feta cheese, crumbled

  • 30 ml fresh parsley, chopped

Directions

  1. In a large mixing bowl, combine the flour and salt and mix well. Add the yeast and mix evenly through the flour.

  2. In a jug, add 180 ml warm water, 30 ml of the olive oil and yoghurt. Stir to combine.

  3. Make a well in the centre of the flour and pour in the yoghurt mixture. Using your hands, draw the flour from the sides and work the mixture into a dough.

  4. On a lightly floured work surface, knead the dough thoroughly to form a soft yet pliable dough. Divide the dough into 4 equal pieces, knead and roll into balls. Cover with a cloth and leave to rest until doubled in size, about 30 minutes.

  5. In the meantime, place the mashed potatoes in a large mixing bowl and add the chopped spinach and crumbled feta. Combine well and set aside until ready to use.

  6. On a lightly floured work surface, roll out each dough ball into a thin flat round shape. Use more flour if the dough sticks.

  7. Divide the filling between the rounds. On each round, fold the left and right sides of the dough over the filling and then fold the top and bottom edges over, making sure all the filling is covered. Press the edges together to seal.

  8. Heat a griddle pan to hot and brush one side of each flatbread with a little olive oil. Grill until golden, brush the other side with olive oil, flip over and grill until golden. Serve warm.