Black Sea Anchovy Cornbread
Dense savory cornmeal bread filled with anchovies, chard, spring onions and herbs.
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Spinach and Cheese Flatbread
Gözleme
Thin hand-rolled flatbreads enclosing spinach, white cheese, onion and herbs.
- Prep
- 35 min
- Cook
- 36 min
- Rest
- 30 min
- Total
- 1 hr 41 min
- Servings
- 6
Ingredients
- 4 ¼ cups (500 g) Flour (wheat, plain), plus a little for rolling
- 1 ¼ cups Water (lukewarm)
- 1 tsp Table salt
- ¾ lb Spinach, washed, thoroughly dried and finely chopped
- 6 oz Cheese (white brined or feta), crumbled; vegetarian-rennet cheese if required
- 1 Onion (small), very finely chopped
- 2 tbsp Chopped parsley
- ½ tsp Pepper (black, ground)
- ½ tsp Turkish red pepper flakes (optional)
- 3 tbsp Olive oil for brushing
Method
Mix flour and salt. Add water and knead for 8–10 minutes until supple. Cover and rest 30 minutes.
Püf noktası · Kitchen tip
Dough & Pastry Skills
Knead a supple dough
Work the dough towards the feel the recipe describes, then give it its specified rest.
Mix chopped spinach, cheese, onion, parsley, black pepper and pul biber if using. Do not add extra salt before tasting the cheese.
Divide dough into six portions. Roll one at a time on a lightly floured surface into a thin round 12 inches across. Keep the other dough covered.
Spread one-sixth of the filling thinly over half the dough, leaving a ⅜-inch border. Fold over and press the edges firmly to seal.
Heat a large griddle or wide frying pan over medium heat. Cook each flatbread 3 minutes per side, turning as needed. Brush lightly with olive oil during cooking.
The bread is browned in irregular spots with no raw dough at the sealed edge; the spinach has wilted and filling is hot.
Keep cooked flatbreads loosely covered while finishing the batch. Cut and serve warm. Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F. Keep at 40°F or below, use within 3–4 days and reheat cooked leftovers to 165°F.
Cooking guidance
Keep the dough soft but not sticky and rest it before rolling. Dry the spinach thoroughly; wet filling can tear the dough or leave the center soggy.
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