Effortless Turkish Spinach Feta Flatbread (Impression)
Spinach and feta tucked in soft Turkish flatbread gets crisp outside and stays pillowy within.
# Liste des ingrédients:
→ Dough
01 -
3 tbsp olive oil
02 -
1 tsp granulated sugar
03 -
2 tbsp plain yogurt
04 -
1 1/4 cups warm water (approx.)
05 -
1 tsp salt
06 -
2 1/4 tsp dry yeast (active)
07 -
3 cups general-purpose flour
→ Filling
08 -
300g (10 oz) finely chopped spinach
09 -
1 onion, chopped finely
10 -
2 tsp olive oil
11 -
225g (8 oz) crumbled feta cheese
12 -
1 1/2 tsp red chili flakes (crushed)
# Étapes de préparation:
01 -
Dump the flour with salt into a mixing bowl. Warm up 1 cup of water, stir in yeast and sugar, then cover to let it foam up for about 10 minutes. Pour in the frothy yeast, yogurt, and olive oil, then knead it all together. If it feels dry, add a splash of water. You want it smooth and soft, but not sticky.
02 -
Slice the dough into 6 pieces of equal size and roll each into a neat ball. Spread them on an oiled tray with gaps between, cover with cling film, and let the dough puff up for 30 to 60 minutes.
03 -
If frozen spinach is used, defrost it as per packet directions and squeeze out the liquid thoroughly. Heat oil on medium, sauté the onions until they're soft. Toss in the chili flakes and cook for 2 more minutes. Stir the squeezed spinach in and cook just long enough to mix the flavors. Don't add salt yet!
04 -
Cool down the spinach-onion mixture, then crumble in the feta and stir until all ingredients are evenly combined.
05 -
Dust your countertop with flour and roll out each ball into a super thin round. Fold two sides inward toward the middle. Place an equal portion of the filling (1/6) into the center of each rolled-out dough.
06 -
Take the remaining two edges and fold them over the filling toward the middle so they slightly overlap. Press firmly on the edges to fully seal them up.
07 -
Heat up a sturdy pan on medium. Brush one side of the flatbread with oil and place it, oil-side down, in the pan. Brush the top while it's cooking. Let it get golden, flip it, and cook the other side. Keep the heat on medium-low to cook through without burning.
08 -
Chop each flatbread into halves or quarters and dig in while they're nice and warm.
# Informations complémentaires:
01 -
If froth doesn't form while proofing, the yeast isn't usable and must be swapped out.
02 -
Roll the dough out as thinly as possible to prevent it from being too chewy when cooked.
03 -
Test the feta for saltiness; it's usually quite salty, so extra salt may not be necessary.