Ingredients
Method
- Combine self-raising flour and Greek yogurt in a bowl until a shaggy dough forms, then knead briefly on a floured surface until soft, bouncy, and no longer sticky.
- Cover the dough and let it rest for 10–15 minutes to relax the gluten and improve shaping.
- Wilt fresh spinach in a hot pan or microwave just until collapsed, cool slightly, then squeeze thoroughly to remove excess moisture.
- Warm olive oil gently in a small pan, add sliced garlic, and cook just until fragrant without browning.
- Chop the squeezed spinach and fold it into the crumbled feta along with garlic oil, black pepper, and optional red pepper, tasting before adding any salt.
- Divide the dough into equal portions and roll each into a round, keeping the center slightly thicker for stuffing or evenly thin for oven baking.
- Place filling in the center if stuffing, pinch edges closed, and gently flatten, or spread filling evenly on top for oven-style flatbreads.
- Cook stuffed flatbreads in a dry skillet over medium heat for 3–5 minutes per side until golden and cooked through, or bake thin flatbreads in a 400–500°F oven for 8–12 minutes until crisp at the edges.
- Finish with a light drizzle of olive oil and fresh herbs just before serving.
Notes
This flatbread works because moisture is controlled at every stage, especially in the spinach filling, which must be fully squeezed to prevent sogginess. The quick yogurt dough is ideal for busy mornings and produces a tender, chewy texture, while a yeasted dough can be used when extra chew and stretch are desired.