Tag: filled flatbread

Feta-Filled Flatbreads

by Karen ClaassenLeave a Comment on Feta-Filled Flatbreads
Feta-Filled Flatbreads

200g self-raising flour
170g greek yoghurt
Filling:
50g baby spinach
50g feta cheese, crumbed
30ml cream cheese, room temperature
1 clove of garlic, minced
a few grindings of black pepper
40ml frozen peas, defrosted
a handful of mint leaves, chopped

Add the flour and yoghurt to a mixing bowl and bring together.
Knead the dough by hand for 5 minutes – you want a soft, bouncy dough. (Add more flour if you have to, but the dough becomes less sticky as you knead it).
Cover with plastic wrap and set aside.
Place the spinach in a bowl and pour boiling water over. Stand for 1 minutes, drain and squeeze the spinach as dry as you can get it, in a tea towel.
Chop it up and add it to a bowl.
Add the feta, cream cheese, garlic, pepper, peas and mint and mix together.
Unwrap the dough and divide it into 4 equal portions.
Make a ball from each portion and then press it into a circle with your fingers.
Spoon a tablespoon full of filling in the centre and then bring in the edges and seal by squeezing it together.
Turn the filled disc over and flatten out with your fingers until about 1,5cm thick.
Set aside and repeat the process with the rest of the dough and filling.
Place a non-stick pan on medium-low heat and add a small knob of butter.
Place the flatbreads in the pan and cook for 4-5 minutes PER SIDE.
Serve warm.

Potato-Cheese Flatbread

by Karen ClaassenLeave a Comment on Potato-Cheese Flatbread
Potato-Cheese Flatbread

Yields two flatbreads

3 potatoes, cooked (about 250 – 350ml cooked potato)
60ml butter
250ml cheese, grated (I use parmesan and cheddar)
5ml salt
5ml garlic salt
15ml chives, chopped
250ml yoghurt
375ml self-raising flour
butter

Mash the cooked potato while it is still warm and mix in the butter, cheese, salt, garlic salt and chives. Set aside to cool.
Add the yoghurt and flour to a bowl and combine.
Knead until you have a smooth ball of dough – add a small amount of flour if the dough is too sticky.
Divide the dough in two balls.
Roll out into a circle of 1cm thickness.
Add half the potato mixture, flatten into a smaller circle and gather the edges of the dough around the filling. Pinch together the dough to seal the potato filling.
Flip the filled dough and gently roll it out to a disk shape that will fit your pan.
Pan-fry on both sides on medium heat, until golden, brushing with melted butter.
Serve the bread warm.

Greek Filled Flatbreads (Plakopsy)

by Karen ClaassenLeave a Comment on Greek Filled Flatbreads (Plakopsy)
Greek Filled Flatbreads (Plakopsy)

This is such an easy filled bread to make and is guaranteed to transport you straight back to that Greek Taverna on the beach and all its wonderful aromas and tastes!! It is crispy, subtly flavoured and makes a great addition to mezze. Yields four flatbreads.

1 egg
200ml water
a pinch of salt
450g flour
400g feta cheese, crumbed
60ml thyme leaves
60ml chives, chopped
50ml olive oil plus extra for brushing the breads

Add the egg, water and salt to the bowl of a stand mixer fitted with the dough hook and mix on low speed for a minute or so.
Add the flour a few tablespoons at a time with the engine running.
Mix/knead the dough until it comes together and no longer sticks to the sides of the bowl. About 2-3 minutes.
Divide the dough into 4 equal portions.
Flour a work surface and roll a piece of dough out as thin as you can, aiming to end up with a rough square of 25cm x 25cm.
Brush the square with some olive oil.
Sprinkle a little less than a quarter of the crumbed feta onto the top half of the square.
Now sprinkle some thyme and chives over the feta.
Fold the bottom half of the dough over the half with the cheese and lightly press it down with the palms of your hands.
Brush the folded half of dough with olive oil and sprinkle the rest of the quarter of feta over one half. Repeat with some herbs.
Fold the one half over the other and lightly press together. You will now have a 4-layer piece of dough with filling.
Repeat the process with the rest of the pieces of dough and filling.
Heat 50ml olive oil in a large frying pan set over medium-low heat.
Fry the breads for 3 minutes on each side, lowering/regulating the heat if you see them catching.
Serve warm with other mezze.