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Name: Spinach-Filled Anatolian Flatbread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 3 Garlic cloves; up to 4; Freshly ground black pepper.; 1 lg Onion chopped; 1 tb All-purpose flour; 1 tb Unsalted butter; Salt; 3 tb Grated parmesan or pecorino; 1 pn Grated nutmeg; 1/2 lb Fresh spinach; rinsed,; 1/4 lb Unbleached bread flour; (3/4; 1 1/2 tb Olive oil or melted butter; 1/2 ts Hot red chili flakes; 1/2 c milk

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INGREDIENTS

3 Garlic cloves; up to 4
Freshly ground black pepper.
1 lg Onion ; chopped
1 tb All-purpose flour
1 tb Unsalted butter
Salt
3 tb Grated parmesan or pecorino
1 pn Grated nutmeg
1/2 lb Fresh spinach; rinsed,
1/4 lb Unbleached bread flour; (3/4
1 1/2 tb Olive oil or melted butter
1/2 ts Hot red chili flakes
1/2 c milk

Servings

INSTRUCTIONS

1. Sift the bread flour and 1/2 teaspoon salt into a large bowl. Form a well in the center and pour in 1 tablespoon of the oil or melted butter and 1/4 cup lukewarm water. Work the flour into the liquid and form a dough. 2. Knead the dough, sprinkling on a bit more flour if necessary, until it is smooth, about 5 minutes. Divide the dough in four, roll each piece into a ball, place on a lightly floured work surface and cover with a damp cloth. Allow to rest 20 minutes. 3. Meanwhile, pulverize garlic with a few generous pinches of salt. 4. Melt butter in a skillet with a cover, add onion and crushed garlic, and cook over medium heat until softened. Add spinach, nutmeg and chili flakes. Cover and cook 2 to 3 minutes. Stir in the flour, then the milk, and cook, stirring, until smooth. Beat in cheese and season with salt and pepper. Set aside. 5. Cut 4 8-inch squares of foil or parchment paper. Heat a griddle or skillet over medium-high heat and wipe it with oil or melted butter. 6. Roll balls of dough on a floured surface into thin rounds 5 to 6 inches in diameter. Place one round on griddle, shift it to be sure it is not sticking, and cook about a minute, until it starts to bubble and brown on the underside. Brush top with 1/4 teaspoon oil or butter, then flip it over. 7. Spread one-fourth of the spinach filling on the cooked side. Allow bottom to cook about 45 seconds, until lightly browned. Lift flatbread onto a square of foil or paper, roll into a cone and wrap it up. 8. Repeat with remaining dough and filling, and serve. Yield: 4 filled flatbreads. MC formatted and busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" on Apr 11, 1998

NOTES

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Spinach-Filled Anatolian Flatbread

3 Garlic cloves; up to 4
 Freshly ground black pepper.
1 lg Onion chopped
1 tb All-purpose flour
1 tb Unsalted butter
 Salt
3 tb Grated parmesan or pecorino
1 pn Grated nutmeg
1/2 lb Fresh spinach; rinsed,
1/4 lb Unbleached bread flour; (3/4
1 1/2 tb Olive oil or melted butter
1/2 ts Hot red chili flakes
1/2 c milk

1. Sift the bread flour and 1/2 teaspoon salt into a large bowl. Form a  well in the center and pour in 1 tablespoon of the oil or melted butter and  1/4 cup lukewarm water. Work the flour into the liquid and form a dough.    2. Knead the dough, sprinkling on a bit more flour if necessary, until it  is smooth, about 5 minutes. Divide the dough in four, roll each piece into  a ball, place on a lightly floured work surface and cover with a damp  cloth. Allow to rest 20 minutes.    3. Meanwhile, pulverize garlic with a few generous pinches of salt.    4. Melt butter in a skillet with a cover, add onion and crushed garlic, and  cook over medium heat until softened. Add spinach, nutmeg and chili flakes.  Cover and cook 2 to 3 minutes. Stir in the flour, then the milk, and cook,  stirring, until smooth. Beat in cheese and season with salt and pepper. Set  aside.    5. Cut 4 8-inch squares of foil or parchment paper. Heat a griddle or  skillet over medium-high heat and wipe it with oil or melted butter.    6. Roll balls of dough on a floured surface into thin rounds 5 to 6 inches  in diameter. Place one round on griddle, shift it to be sure it is not  sticking, and cook about a minute, until it starts to bubble and brown on  the underside. Brush top with 1/4 teaspoon oil or butter, then flip it  over.    7. Spread one-fourth of the spinach filling on the cooked side. Allow  bottom to cook about 45 seconds, until lightly browned. Lift flatbread onto  a square of foil or paper, roll into a cone and wrap it up.    8. Repeat with remaining dough and filling, and serve.    Yield: 4 filled flatbreads.    MC formatted and busted by Martha Hicks 4/98    Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on  Apr 11, 1998

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Nutrition

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Serving Size: 1 Serving (144g)
Recipe Makes: 4 Servings

Calories: 175
Calories from Fat: 157 (90%)

Amt Per Serving		% DV

	Total Fat 17.5g	23 %
	Saturated Fat 11.1g	55 %
	Monounsaturated Fat 4.5g
	Polyunsanturated Fat 0.7g
Cholesterol 46.4mg		14 %
Sodium 31.4mg		1 %
Potassium 60.4mg		2 %
Total Carbohydrate 4.5g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 3.9g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 175

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