Spinach-Filled Anatolian Flatbread or Wrap
Ready In: 50 mins
Serves: 4
Yields: 4 filled flatbreads
Ingredients
- 1⁄4 lb unbleached bread flour (about 3/4 cup)
- 1⁄2 teaspoon salt
- unbleached flour, for dusting
- 1 tablespoon olive oil or 1 tablespoon melted butter
- 1⁄4 cup water, lukewarm
- 3 -4 garlic cloves, crushed
- 3 pinches salt
- 1 tablespoon unsalted butter
- 1 large onion, chopped (about 1 cup)
- 1⁄2 lb fresh spinach, rinsed and patted dry and chopped
- 1 pinch grated nutmeg
- 1⁄2 teaspoon hot red chili pepper flakes
- 1 tablespoon all-purpose flour
- 1⁄2 cup milk
- 3 tablespoons parmesan cheese or 3 tablespoons pecorino cheese, grated
- salt, to taste
- fresh ground black pepper, to taste
- 1⁄2 tablespoon olive oil or 1⁄2 tablespoon melted butter
Directions
- PREPARE FLATBREAD DOUGH:.
- Sift the bread flour and 1/2 teaspoon salt into a large bowl. Form a well in the center and pour in 1 tablespoon of the oil or melted butter and 1/4 cup lukewarm water. Work the flour into the liquid and form a dough.
- 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.
- PREPARE SPINACH FILLING:.
- Meanwhile, pulverize garlic with a few generous pinches of salt.
- 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.
- COOK FLATBREADS:.
- 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.
- 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 1/4 teaspoon oil or butter, then flip it over.
- 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.
- Repeat with remaining dough and filling, and serve.
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