Spinach & Cheese Skillet Flatbreads

Name: Spinach & Cheese Skillet Flatbreads
Total time: 50 min
Yield: 2 servings
Ingredients: 220 g All purpose flour; 150 g Plain yogurt; 20 ml Water; 1.5 tsp Baking powder; 150 g Baby spinach; 100 g Fresh mozzarella; 50 g Feta cheese; 1 cloves Garlic; 8 g Fresh dill; 200 g Cucumber; 1 tbsp Olive oil; 0.25 tsp Salt; 0.25 tsp Black pepper

Quick yogurt flatbreads carry wilted spinach, soft mozzarella, feta and dill. Cool cucumber makes a crisp side.

50 minutes · Intermediate · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

All purpose flour220 g
Plain yogurt150 g
Water20 ml
Baking powder1.5 tsp
Baby spinach150 g
Fresh mozzarella100 g
Feta cheese50 g
Garlic1 cloves
Fresh dill8 g
Cucumber200 g
Olive oil1 tbsp
Salt0.25 tsp
Black pepper0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat and milk; choose mozzarella and feta made with vegetarian or microbial rennet.

Method

Mix the dough

Set aside 20 g of the flour for shaping. Mix the remaining 200 g flour with the baking powder and salt. Stir in the yogurt and water, then knead in the bowl for 2 minutes to make a soft dough. Cover and rest for 15 minutes while you prepare the toppings. Do not taste raw dough.

Prepare a dry topping

Wash the produce. Mince the garlic and chop the dill. Drain the mozzarella, pat it dry and tear into small pieces. Heat 1 tsp of the oil in a 26–28 cm lidded skillet over medium heat. Add garlic for 30 seconds, then spinach. Stir for 2–3 minutes until wilted and any liquid has evaporated. Transfer to a bowl and season with the pepper.

Shape and cook

Divide the dough into two balls. Use the reserved flour to roll each into a 20 cm round, about 5 mm thick. Wipe the skillet clean and warm it over medium heat. Brush in 1 tsp oil. Cook one round for 3–4 minutes until the underside has golden patches, then flip and cook for 3 minutes. Reduce the heat if the bread browns too quickly.

Melt the cheese

Spread half the spinach on the cooked round and add half each of the mozzarella and crumbled feta. Reduce the heat to low, cover and cook for 3–4 minutes until the cheese softens and the bread is cooked through with no wet dough at the edge. Transfer to a warm plate. Repeat with the remaining 1 tsp oil, dough and toppings.

Serve

Slice the cucumber. Scatter dill over the warm flatbreads and cut each into quarters. Serve one flatbread per person with the cucumber alongside.

Squeezing excess moisture from the mozzarella and cooking the spinach dry prevent a soggy middle. Use a second skillet if you want both flatbreads ready together.

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