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