Ingredients
Dough
- 200g self-raising flour
- 170g Greek yoghurt
Filling
- 100g feta, crushed
- 2 tbsp cream cheese
- Handful of mint leaves, finely chopped
- 100g spinach, wilted with boiling water, squeezed and roughly chopped
- 2 garlic cloves, minced
- 1 tsp black pepper
To Serve
- 1 tbsp mint sauce
- 1 tbsp olive oil
Instructions
- Make the Dough: In a large bowl, combine the self-raising flour and Greek yoghurt. Mix together using chopsticks or your hands, then knead the mixture for about 5 minutes until it forms a bouncy, soft dough. If the dough feels too sticky, add a little more flour. Cover the dough with cling film and set it aside to rest while you prepare the filling.
- Prepare the Filling: In a separate bowl, combine the crushed feta, cream cheese, finely chopped mint leaves, wilted and squeezed spinach (make sure it’s dry of excess water), minced garlic, and black pepper. Mix thoroughly until all ingredients are evenly incorporated. Set this filling mixture aside.
- Divide the Dough: Once the dough has rested, knead it again briefly for about 30 seconds. Then slice the dough into 4 equal-sized pieces to create individual flatbreads.
- Assemble the Flatbreads: Take one piece of dough and lightly flatten it with your fingers until approximately 3/4 inch thick. Spoon about one large tablespoon of the filling mixture into the center of the dough. Bring all corners of the dough towards the center to encase the filling, sealing the parcel completely. Then, flip the parcel over so the sealed side is down, and gently flatten the dough to about 1/2 inch thick. Sprinkle with a little flour if necessary and set aside. Repeat this process for the remaining pieces of dough.
- Heat the Pan: Place a non-stick frying pan on medium to high heat and allow it to warm up without adding any oil.
- Cook the Flatbreads: Carefully place the flatbreads into the hot dry pan. Cook each flatbread for about 3 to 5 minutes per side, or until they turn golden brown and develop a slightly crispy exterior. Flip them cautiously to cook both sides evenly and avoid burning.
- Prepare the Dipping Sauce: While the flatbreads are cooking, mix the mint sauce and olive oil together in a small bowl to create a flavorful sauce for serving.
- Serve: Serve the flatbreads warm or at room temperature alongside the mint sauce. Enjoy them as a delicious snack or a light meal!
Notes
- Make sure to squeeze out as much water as possible from the wilted spinach to prevent the filling from being too wet and soggy.
- If the dough is too sticky to handle, gradually add small amounts of flour until it’s manageable but still soft.
- Cook the flatbreads on a dry pan without oil to achieve a better crisp and avoid greasiness.
- These flatbreads can be served with additional dips such as tzatziki or a simple yogurt sauce for extra flavor.
- Leftover flatbreads can be stored in an airtight container in the fridge for up to 2 days and reheated in a dry pan or oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian