500g plain flour, plus further for dusting
5g dry energetic yeast
8g sea salt
1 tsp caster sugar
2tbsp further virgin olive oil, plus further greasing
200g pure yoghurt
200ml heat water
Spinach and feta filling
2 tbsp further virgin olive oil, plus further for drizzling
1 onion, finely sliced
3 cloves garlic, roughly chopped
1 tbsp cumin seeds
Zest of a lemon
½ bunch of dill, roughly chopped
½ bunch parsley, roughly chopped
1 bunch spinach leaves, roughly chopped and totally dried (round 300g of leaves)
300g Greek feta, crumbled
Sea salt and pepper
Make the dough by combining the entire elements within the bowl of a stand mixer fitted with a dough hook. Combine on a low velocity to start, then enhance the velocity to excessive and blend for 4-5 minutes or till the dough is elastic and glossy. Switch to a effectively oiled bowl and coat the dough within the oil, then cowl and permit to rise for one hour, or till doubled in dimension. Alternatively, combine the entire elements in a bowl with a picket spoon then prove onto a floured work floor and knead till the dough is delicate and elastic. Switch to a effectively oiled bowl and coat the dough within the oil, then cowl and permit to rise for one hour, or till doubled in dimension.
In the meantime, put together the filling by warming the olive oil in a pan over a low-medium warmth. Gently fry the onion till delicate and starting to color, round 10 minutes. Add within the garlic and cumin seeds and cook dinner for an extra two minutes or till the garlic is softened and the cumin is aromatic. Switch to a big bowl and permit to chill. Add within the remaining elements and drizzle with some extra further virgin olive oil, only a tablespoon will do. Combine very well, guaranteeing there aren’t any giant items of feta as it’s going to pierce holes within the dough when they’re rolled. Season to style.
Flip the dough onto a piece floor and divide into 8 equal items. Roll each bit right into a ball. Mud your work floor with flour and flatten every ball of dough with the palm of your hand and roll right into a tough circle round 15cm in diameter dusting with flour as you want. Place roughly ½ cup of filling into the centre of the dough. Seal the flatbread by bringing the sides into the centre and pinching to seal. Repeat with remaining items of dough. Mud the little parcels with flour on each side in order that they don’t follow the bench or work floor, and gently flatten along with your arms or roll till they’re round 1cm in thickness, being cautious to not make any holes. If holes do happen, attempt to pinch the dough again collectively along with your fingers to seal.
Warmth a pan over a medium warmth and cook dinner the flatbread within the pan till golden and cooked by way of on each side (round 2 minutes on all sides). Repeat with remaining flatbreads.
Serve the flatbreads with wedges of lemon, further dill and yoghurt drizzled with somewhat olive oil and seasoned with salt and pepper.
What else I’m cooking with…
Brussels sprouts, roasted within the oven with soy, sesame oil and butter.
What else I’m consuming…
Leatherwood honey and frangipane tart from Etta in Brunswick East.