Spinach-Filled Anatolian Flatbread

Total Time
45 minutes
Rating
4(13)
Comments
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Ingredients

Yield:4 filled flatbreads
  • ¼pound unbleached bread flour ( ¾ cup), plus flour for dusting
  • Salt
  • tablespoons olive oil or melted butter
  • 3 to 4cloves garlic
  • 1tablespoon unsalted butter
  • 1large onion, chopped
  • ½pound fresh spinach, rinsed, patted dry and chopped
  • Pinch of grated nutmeg
  • ½teaspoon hot red chili flakes
  • 1tablespoon all-purpose flour
  • ½cup milk
  • 3tablespoons grated Parmesan or pecorino cheese
  • Freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

252 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 9 grams protein; 400 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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. Step 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. Step 3

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

  4. Step 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. Step 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. Step 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. Step 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. Step 8

    Repeat with remaining dough and filling, and serve.

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Credits

Adapted from "Classic Turkish Cooking"

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