Garlic, spinach and feta flatbreads
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- Abigail Donnelly
- 6
- Easy
- Fat conscious
- 50 minutes, plus proving time
- 25 minutes
- Jordan Unwooded Chardonnay 2009
Ingredients
- 3 cups flour, plus extra for dusting
- 1 x 7 g sachet yeast
- 1 cup lukewarm water
- 4 T olive oil, plus extra for greasing
- 1 bulb garlic
- 4 red chillies, halved lengthways
- 600 g baby spinach, blanched
- 200 g feta, crumbled
- Pomegranate rubies, for scattering
- Sea salt and freshly ground black pepper
Cooking Instructions
Preheat the oven to 180°C.
Heap the flour onto your work surface and make a well in the centre. Add the yeast then the water, a little at a time, incorporating as you go.
When the mixture begins to hold, add 2 T olive oil and knead until the dough becomes elastic and smooth.
Transfer to a bowl, cover with a tea towel and place in a warm place, leaving the dough to rise.
Meanwhile, place the garlic bulb on a baking tray, drizzle it with the remaining olive oil and roast for 25 minutes, or until soft and sweet, adding the chilli just before the end to char slightly.
Once the dough has risen, divide it into about 4 or 5 balls and roll out on a floured surface. Rub each round of dough with olive oil, then transfer to baking trays and bake for 15 minutes, or until golden.
Top with the wilted spinach, crumbled feta, roast garlic and charred chilli. Scatter with pomegranate rubies and season to taste.
Serve immediately.
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