Ingredients

Method

For the dough:
• 1 cup warm water
• 1 x 7 g sachet instant yeast
• 1 T sugar
• 2 T olive oil
• 1 t salt
• 400 g wholewheat flour
For the filling:
• 400 g baby leek , sliced
• 2 cloves garlic, chopped
• 2 T olive oil
• 10 g dill ,chopped
• 10 g chives, chopped
• 1 t ground nutmeg
• 300 g baby spinach, chopped
• sea salt and freshly ground black pepper, to taste
• crème fraîche, for serving
• baby spinach, for serving
• lemon juice, for serving
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. To make the dough, combine ¾ cup warm water with the yeast and sugar and set aside for 5 minutes. Add the olive oil and salt and combine. Add the flour to the same bowl, then mix until it forms a dough. Gradually add the remaining water until the dough is the right consistency, not too wet or too dry.

2. Knead the dough until smooth, then place in an oiled bowl, cover and leave to rest until doubled in size, 30 minutes to an hour. Knead again for 10 minutes, then leave to rise again for 1–2 hours.

3. Meanwhile, prepare the filling. Fry the leeks and garlic in the olive oil until softened, then fold through the herbs and spinach to wilt. Season to taste.

4. To assemble, divide the dough into 3 equal balls and roll out into large circles as thinly as possible.

5. Divide the filling between the three circles, spreading it thinly in the centre leaving a border of dough, then fold it over back to the centre as you would a galette.

6. Pan fry in a hot nonstick pan in a generous glug of olive oil for 3–4 minutes on each side until warm, browned and cooked through. Serve warm with a dollop of crème fraîche, a squeeze of lemon juice and extra baby spinach. Season to taste.

Cook's note: I love making this over the weekend. Roll out the dough super thinly and use a very hot pan and plenty of olive oil for the best results. Don’t panic if it gets a little darker on one side, it adds flavour. Add your favourite cheeses to the filling, top with pesto or even smoked salmon if you’re feeling flush.

Find more bread recipes here. 

Photography: Myburgh du Plessis
Food assistant: Kate Ferreira