An easily workable dough that you can stuff with just about any filling you fancyThis week’s recipe involves making a dough of flour (any flour), water, olive oil, thick plain yoghurt and salt, and it requires no rising agent and no resting. Thanks to the olive oil and yoghurt, it is a dough that comes together easily and behaves in a way that reminds me of warm putty, coming away from the sides of the bowl, hardly sticking to the hands and almost bringing itself into a neat ball. Unlike so many things at the moment, it is a helpful, thoughtful and stretchy dough that can be rolled or pulled into sort-of circles that can accommodate just about any filling, although mine is inspired by the cheese and greens mixture that filled the Azerbaijani qu’tab my colleagues Alice and Deruba made me a few weeks ago.The best way to eat these flatbreads is, I think, two minutes and 23 seconds after they come out of the hot pan, so they have cooled just enough to handle and so that the puff of hot ...
Rachel Roddy's recipe is for easily made flatbreads filled with a spinach and cheese mixture. The dough requires flour, water, olive oil, yogurt, and salt, needing no rising agent or resting time. The filling consists of sautéed onion, wilted spinach, ricotta, parmesan, marjoram, and lemon zest. The flatbreads are best served warm and can be enjoyed with chutneys, pickles, or seasoned yogurt. The recipe yields 8 flatbreads and includes detailed ingredient measurements and instructions.
