Equipment
Ingredients
Flatbread Dough
- 300 g all-purpose flour
- 160 ml warm water
- 30 ml olive oil
- 5 g kosher salt
Savory Spinach Filling
- 200 g fresh spinach, washed, dried thoroughly, and roughly chopped
- 50 g parmesan cheese, finely grated
- 100 g feta cheese, crumbled
- 1 garlic, minced
- 2 g black pepper, freshly ground
Finishing
- 30 g unsalted butter, melted
Nutrition (per serving)
Method
In a large mixing bowl, combine the all-purpose flour and kosher salt. Make a well in the center and pour in the warm water and olive oil.
Mix until a shaggy dough forms, then turn out onto a lightly floured surface. Knead for 5 minutes until the dough is smooth and elastic.
Cover the dough with a damp cloth or plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten.
While the dough rests, prepare the filling. In a bowl, combine the thoroughly dried chopped spinach, grated Parmesan, crumbled feta, minced garlic, and black pepper. Toss well to distribute the cheeses evenly.
Divide the rested dough into 4 equal pieces, rolling each into a smooth ball. On a lightly floured surface, roll one dough ball into a very thin rectangle, roughly 25cm by 35cm.
Spread one-quarter of the spinach and cheese filling over half of the rolled dough, leaving a 2cm border at the edges.
Fold the empty half of the dough over the filling to create a large rectangle. Press the edges firmly to seal, expelling any trapped air as you go.
Preheat a large skillet or cast iron pan over medium heat, approximately 175 C / 350 F. Do not add oil to the pan; it should be dry.
Carefully transfer one filled flatbread to the dry skillet. Cook for 3 to 4 minutes on the first side until characteristic brown blisters appear.
Flip the flatbread and cook for another 3 minutes on the second side until crisp and the cheese inside has melted. Transfer to a cutting board.
Immediately brush the hot flatbread with melted butter on both sides. Repeat the rolling, filling, and cooking process with the remaining dough and filling.
Cut the flatbreads into squares or wedges and serve warm.
Chef's Notes
- Resting the dough is not optional; this step relaxes the gluten network, allowing you to stretch the dough paper-thin without it snapping back or tearing.
- While feta provides the traditional briny backbone to a Turkish filling, Parmesan acts as an umami booster that pairs remarkably well with the earthy fall spinach.
- Dry cooking on a cast iron pan mimics the traditional Turkish 'sac' griddle. Brushing with butter only after cooking keeps the flatbread from frying or becoming greasy.
- Expelling air before sealing the edges prevents the flatbread from ballooning excessively in the pan, ensuring even contact with the cooking surface.
Storage
Refrigerator: 3 days — Wrap tightly in foil or plastic wrap to prevent drying out.
Freezer: 2 months — Separate flatbreads with parchment paper before freezing.
Reheating: Reheat in a dry skillet over medium heat for 2-3 minutes per side until warmed through and crisp.
