Julia’s Spinach And Feta Flatbreads


(Makes 8)

500g plain flour, plus additional for dusting
5g dry energetic yeast
8g sea salt
1 tsp caster sugar
2tbsp additional virgin olive oil, plus additional greasing
200g pure yoghurt
200ml heat water

Spinach and feta filling
2 tbsp additional virgin olive oil, plus additional for drizzling
1 onion, finely sliced
3 cloves garlic, roughly chopped
1 tbsp cumin seeds
Zest of a lemon
½ bunch of dill, roughly chopped
½ bunch parsley, roughly chopped
1 bunch spinach leaves, roughly chopped and totally dried (round 300g of leaves)
300g Greek feta, crumbled
Sea salt and pepper

To Serve:
Dill fronds
Lemon wedges
Pure yoghurt


Make the dough by combining the entire substances within the bowl of a stand mixer fitted with a dough hook. Combine on a low velocity to start, then improve the velocity to excessive and blend for 4-5 minutes or till the dough is

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