FETA FLATBREAD RECIPES

Steps:

• Put all the flatbread ingredients in a bowl with ½ tsp salt and 100ml warm water. Using your hands, bring together to form a dough, adding more water if needed. Tip onto a work surface and knead for 10 mins until smooth and elastic. Return the dough to the bowl, cover with cling film and leave to prove somewhere warm for about 1 hr, or until doubled in size.
• Meanwhile, heat oven to 200C/ 180C fan/gas 6. Put the onion in a roasting tin, scatter over the nigella seeds, oil, thyme and some salt, and toss together. Roast for 25 mins, turning the onion every 5 mins or so to ensure even colouring and cooking. Remove from the oven and leave to cool. Can be made up to two days ahead.
• Tip the dough onto a lightly floured surface. Divide it in two, then roll each piece out into a long oval shape. Transfer each flatbread to a baking sheet. Bake in the oven for 10 mins until puffed up and golden, then spread with onion marmalade and scatter with the roasted onions. Top with the ham, scatter over the crumbled feta, then return to the oven for 5-10 mins more. Scatter with parsley and spring onion, drizzle with a bit more oil, and serve.

Steps:

• In the bowl on your stand mixer, add in the yeast and warm water. Allow the mixture to bloom and foam up. Add in 3 cups of flour and the rest of the ingredients and mix on low with the dough hook until it comes together in a shaggy ball. Turn the mixer to 4/6 and knead for about 8 minutes until a smooth ball forms, adding in the reserved 1/2 cup flour if the mixture is too wet. Transfer to an oil lined bowl and cover. Allow to rise at room temperature until doubled in size. Or, overnight in the fridge.
• For the filling, combine the chopped spinach, feta cheese, gruyere cheese, garlic powder, onion powder, pepper and chili flakes if using. Set aside.
• Once doubled in size, roll the dough into a log and divide into 6 equal portions. Roll each portion into a ball and set aside to rest for 5 minutes.
• On a well floured surface, take one ball of dough and roll out into a thin rectangle. Add the filling to half of the rectangle and then fold the other side over to cover the filling. Take your rolling pin and roll over the filled flatbread to flatten the bread and stretch it back out. Set aside and repeat.
• Heat a 12” cast iron pan over medium low and add in a couple tablespoons of oil. Cook each flatbread for 3-5 minutes on each side until browned. Remove from the pan serve warm or at room temperature.