Soft flatbread with a crunchy exterior and a mushroom, spinach, and pesto filling
Ingredients
Flatbread Ingredients
227g sourdough starter
140g water, lukewarm
300g all-purpose flour
1 teaspoon salt
Pesto Ingredients
40g basil
2 cloves of garlic
1 tsp salt
100g olive oil
Filling Ingredients
1 tbsp oil
8oz mushrooms, finely diced
10oz spinach
Salt
60g Parmesan, optional
Instructions
Start the flatbread dough. Mix all flatbread ingredients together in a large bowl.
Knead until a cohesive dough forms. Place the dough in a well-oiled bowl. Let the dough rise for 4-8 hours. Alternatively, let the dough rise for an hour, place it in the fridge, then bring it to room temperature before moving to the next step.
Make the pesto. In a food processor, combine the basil, garlic, and salt. Add in the olive oil and process until a paste forms.
Cook the filling. Heat the oil in a pan over medium heat. Add the mushrooms and cook until most of the liquid is gone. Salt to taste. Fold in the spinach and cook until wilted.
Form the flatbreads. Split the dough into 6 pieces. Roll each piece into a ball and leave them to rest for at least 30 minutes.
Working one at a time, flatten each dough ball into a large oval, as thin as possible without breaking the dough. Spread pesto on the dough, add the spinach and mushroom mixture and optionally top with parmesan.
Starting at one end of the oval, roll the dough into a log. Twist the log, then coil it into a spiral.
Let the spirals rest for 10 minutes. This is a great time to start on cleanup.
Flatten each spiral into an oval, about 1/4-1/2 an inch thick.
Heat up a nonstick skillet. Fry each flatbread for a few minutes on each side until golden brown.
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