Spinach-Filled Anatolian Flatbread or Wrap

Ingredients

• 1/4 lb unbleached bread flour (about 3/4 cup)
• 1/2 teaspoon salt
• unbleached flour, for dusting
• 1 tablespoon olive oil or melted butter
• 1/4 cup water, lukewarm
• 3-4 garlic cloves, crushed
• 3 pinches salt
• 1 tablespoon unsalted butter
• 1 large onion, chopped (about 1 cup)
• 1/2 lb fresh spinach, rinsed and patted dry and chopped
• 1 pinch grated nutmeg
• 1/2 teaspoon hot red chili pepper flakes
• 1 tablespoon all-purpose flour
• 1/2 cup milk
• 3 tablespoons parmesan cheese or pecorino cheese, grated
• salt, to taste
• fresh ground black pepper, to taste
• 1/2 tablespoon olive oil or melted butter

Directions

1. 1

   PREPARE FLATBREAD DOUGH:.

2. 2

   Sift the bread flour and 1/2 teaspoon salt into a large bowl. Form a well in the center and pour in 1 tablespoon of the oil or melted butter and 1/4 cup lukewarm water. Work the flour into the liquid and form a dough.

3. 3

   Knead the dough, sprinkling on a bit more flour if necessary, until it is smooth, about 5 minutes.

4. 4

   Divide the dough in four, roll each piece into a ball, place on a lightly floured work surface and cover with a damp cloth. Allow to rest 20 minutes.

5. 5

   PREPARE SPINACH FILLING:.

6. 6

   Meanwhile, pulverize garlic with a few generous pinches of salt.

7. 7

   Melt butter in a skillet with a cover, add onion and crushed garlic, and cook over medium heat until softened.

8. 8

   Add spinach, nutmeg and chili flakes. Cover and cook 2 to 3 minutes.

9. 9

   Stir in the flour, then the milk, and cook, stirring, until smooth.

10. 10

    Beat in cheese and season with salt and pepper. Set aside.

11. 11

    COOK FLATBREADS:.

12. 12

    Cut 4 8-inch squares of foil or parchment paper. Heat a griddle or skillet over medium-high heat and wipe it with oil or melted butter.

13. 13

    Roll balls of dough on a floured surface into thin rounds 5 to 6 inches in diameter. Place one round on griddle, shift it to be sure it is not sticking, and cook about a minute, until it starts to bubble and brown on the underside. Brush top with 1/4 teaspoon oil or butter, then flip it over.

14. 14

    Spread one-fourth of the spinach filling on the cooked side. Allow bottom to cook about 45 seconds, until lightly browned. Lift flatbread onto a square of foil or paper, roll into a cone and wrap it up.

15. 15

    Repeat with remaining dough and filling, and serve.