Feta Spring Flatbreads (Print Version)
# Ingredients:
→ For The Flatbreads
01 -
200g self-raising flour
02 -
170g Greek yoghurt
→ For The Filling
03 -
100g feta cheese, crushed
04 -
2 tablespoons cream cheese
05 -
Handful of mint leaves, finely chopped
06 -
100g spinach, wilted with boiling water, squeezed and roughly chopped
07 -
2 garlic cloves, minced
08 -
1 teaspoon black pepper
→ For Serving
09 -
1 tablespoon mint sauce
10 -
1 tablespoon olive oil
# Instructions:
01 -
In a large bowl, combine self-raising flour and Greek yoghurt. Mix with chopsticks or hands, then knead for 5 minutes until you have a bouncy soft dough. Add more flour if the dough is too sticky. Cover with cling film and set aside.
02 -
Place all filling ingredients into a bowl and combine thoroughly, ensuring all water is strained from the spinach before adding to the mixture. Set aside.
03 -
Knead the rested dough again for 30 seconds, then divide into 4 equal-sized pieces. Take one dough ball and lightly flatten with your fingers until it's around 2cm thick.
04 -
Place a large tablespoon of filling into the center of each flattened dough. Bring all corners of the dough into the center around the feta mixture and seal the parcel.
05 -
Turn each parcel over face down and flatten with your fingers until the flatbread is around 1.3cm thick. Set aside with a sprinkle of flour and repeat for remaining flatbreads.
06 -
Place a non-stick dry pan over medium-high heat. Gently place flatbreads into the pan and fry for 3-5 minutes on each side until golden-brown.
07 -
Meanwhile, combine mint sauce and olive oil in a small bowl for serving.
08 -
Serve flatbreads while still warm or at room temperature with the mint sauce dressing.
# Notes:
01 -
These flatbreads can be stored in an airtight container for up to 2 days and reheated in a pan.
02 -
For a crispier exterior, brush the flatbreads with olive oil before cooking.