Spinach & herb flatbreads
Oh Jamie, I’m really disappointed. Remember your previous magazine? You placed those mouthwatering burgers on the front cover. Beautiful buns. I couldn’t stop smiling: you finally baked some serious buns. I went to the recipe and checked the ingredients: there was a ready bun in the list. Seriously?
I know, bread isn’t really Jamie’s cup of tea. That’s why I’m glad he at least placed a recipe for these flatbreads in the current issue (#75, sources).
Time Planning
Just defrost the spinach if it’s not fresh. 30-40 minutes proofing, very little baking.
You’ll need a frying pan for baking. Actually, is it baking if it’s on a frying pan?
Ingredients
Makes twelve breads.
- 50 g frozen spinach
- 15 g fresh herbs (we used granulated garlic and wild garlic, so not the freshest ever)
- 500 g strong wheat flour
- 1 tsp salt
- 250 g warm milk (we used water)
- 1 tsp runny honey
- 7 g dried active yeast
- 30 g melted unsalted butter, plus extra for serving
- 75 g natural yogurt
- Vegetable oil (for coating the bowl)
Jamie’s flatbreads – rounded dough balls
Instructions
Defrost the spinach and squeeze it in a paper towel to remove excess water. Mix it with chopped herbs and set aside
Combine milk, yeast and honey in a jug and let it start bubbling
Combine flour with salt in a bowl
Add melted butter, yogurt and herbs into it and mix well. Make a well in the middle of the flour and pour the wet stuff in. Combine it all into a dough, then knead for about 5 minutes
Oil some bowl and put the dough in it. Cover with cling film an put in a warm place for 30-40 minutes to rise
Put a frying pan on a medium heat
Turn the dough onto a floured surface, divide into 12 portions. Round them into nice balls
Roll each ball into an oval shape about 15×10 cm, 2 mm thick
Jamie’s flatbreads - rolling the dough Jamie’s flatbreads – rolling the doughBake them on the frying pan. I could fit two on mine. They should be baked for about 2 minutes on each side. They will puff slightly and turn golden-brown.
Before serving wrap them in a kitchen foil and keep them in a warm oven (I set mine to 60-70 C)
Jamie suggests brushing the flatbreads with melted butter, sprinkling with salt and some herbs. I would also suggest serving them only warm and fresh, as the day after they aren’t too good anymore. You can warm them but it will not be the same thing any longer.
Jamie’s flatbreads
Kids loved it. Antoni demanded I give him a piece that is almost too hot for holding. He’s not the vacuum type of a meal eater, but he did eat two.
One way I thought about serving them is to make strips out of them and have one or two dips aside. Could be a nice snack for a party.
