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.
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.
Also called Scallion Flatbread or Green Onion Flatbread, these tiny breads are flaky with a crispy outside and wonderfully soft inside. Easy and very straightforward to make!
250g flour 160g HOT water sunflower oil
30ml sunflower oil 30ml flour 2,5ml salt 40g green onion/scallion, chopped
Add the flour to a mixing bowl and pour in the hot water. Stir with a spatula/spoon until no more flour can be seen. Combine the mixture into a rough-looking dough with your hands. Cover the dough with plastic wrap and set aside for 15 minutes. Uncover and knead by hand until it becomes smooth. Rub a thin layer of oil over the dough as well as on the work surface. Roll the dough into a rectangle of about 43cm x 33cm. Add the 30 ml sunflower oil, flour and salt tot a small mixing bowl and mix together. Brush the mixture over the rolled dough and sprinkle the green onion over. Roll the dough, from the short side, into a log that is not too tight. Cut into 4 equal pieces. Stand a piece on its cut side, press it down with your hand to flatten slightly and then roll out into a 13cm diameter circle. Repeat with the remaining 3 pieces of dough. Place a frying pan over medium heat and pour a small amount of oil into it. Wait for the pan to heat up and place the breads in the pan if you can fit all of them. You may also cook 2 breads at a time if space is a problem. Place a lid on the pan and cook the flatbread for 3 minutes. Flip them over and cook for another 2 minutes until done. Serve while warm.
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.
Although Naan is a flatbread it is also known for its softness and has a bit more “body” to it than other flatbreads. This recipe includes yoghurt and yeast which makes this a pillowy, soft bread with loads of taste and deliciousness! Makes four large breads or 8 “hand-sized” flatbreads.
Add the flour and salt to the bowl of a stand mixer fitted with the dough hook. Pour the milk into a glass jug and warm it slightly in the microwave oven. It should be tepid. Add the sugar, yoghurt and melted butter to the milk and stir until the sugar has dissolved. Stir in the yeast and set aside for 5 minutes. Start the mixer on a slow speed and then add the liquid ingredients. Mix for 2 minutes on slow speed until the dough comes together. Turn the mixer to medium speed and knead the dough for another 5 minutes, until smooth and elastic. Lightly oil a large mixing bowl and place the dough in it. Cover with plastic wrap and a clean tea towel and set aside to proof for an hour or until doubled in size.
Preheat your oven to its hottest setting. Place an empty baking sheet in the oven so that it can heat up. Knock down the dough and divide it in 4 portions for large breads or 8 equal smaller portions. Roll the dough into a disc shape with a rolling pin or the traditional tear shape: the important thing is for the dough to be about 5mm thick. Open the oven door and quickly place 3/4 of the breads onto the preheated baking sheet and immediately close the oven door. Bake the breads for 3 minutes, open the door and flip them. Cook this side for another 3 minutes. The naan will puff up and look like pita breads but once it cools it will fall back on itself. Take the cooked breads out of the oven and cover them lightly with a tea towel. Keep going until all the breads are baked. You may serve the naan as soon as they are cool enough to handle.