Feta Spring Flatbreads (Print Version)
# Ingredients:
→ For The Flatbreads
01 -
200g self-raising flour
02 -
170g Greek yoghurt
→ For The Filling
03 -
100g feta, 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
→ Serving
09 -
1 tablespoon mint sauce
10 -
1 tablespoon olive oil
# Instructions:
01 -
In a large bowl, add self-raising flour and Greek yoghurt. Mix using chopsticks or hands, then knead for 5 minutes until the dough is soft and bouncy. Add more flour if too sticky. Cover with cling film and set aside.
02 -
Combine feta, cream cheese, mint leaves, spinach, garlic, and black pepper in a bowl. Ensure the spinach is well-strained before adding. Mix thoroughly and set aside.
03 -
Knead the rested dough for 30 seconds, then divide into 4 equal-sized pieces. Flatten each dough ball to ¾ inch thick with fingers. Place a tablespoon of filling in the center, fold the corners over to seal, and turn over. Flatten the dough parcel to ½ inch thick. Repeat for all flatbreads, dusting with flour as needed.
04 -
Heat a non-stick dry pan on medium-high heat. Place flatbreads into the pan and cook for 3-5 minutes on each side until golden brown. Monitor closely and flip when needed.
05 -
Combine mint sauce and olive oil in a small bowl for serving.
06 -
Serve the flatbreads warm or at room temperature with the mint sauce. Enjoy!