Name: Spinach-Filled Anatolian Flatbread
Ingredients: 1/4 lb Unbleached bread flour; (3/4 cup), plus flour for dusting; Salt; 1 1/2 tb Olive oil or melted butter; 3 Garlic cloves; up to 4; 1 tb Unsalted butter; 1 lg Onion; chopped; 1/2 lb Fresh spinach; rinsed, patted dry and chopped; 1 pn Grated nutmeg; 1/2 ts Hot red chili flakes; 1 tb All-purpose flour; 1/2 c Milk; 3 tb Grated parmesan or pecorino cheese; Freshly ground black pepper.

Fellowship is from the Greek word, “koinonia” which literally means 'to have something in common.' What comes to mind when you think of fellowship? Is it conversations with other believers, Christian parties, a “fellowship hall” – the name of the room behind the sanctuary? Fellowship in the biblical usage is the verbal exchange of encouragement between two or more believers. It’s taking about trials and how we can be encouraged. It’s talking about blessings and their source in God. It’s talking about special insights from the Word. It’s encouraging a brother or sister in Christ through divine means. Discussing the weather, sports or bodily pains is not biblical fellowship.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy		Breads	4	Servings

INGREDIENTS

1/4	lb	Unbleached bread flour; (3/4 cup), plus flour for dusting
		Salt
1 1/2	tb	Olive oil or melted butter
3		Garlic cloves; up to 4
1	tb	Unsalted butter
1	lg	Onion; chopped
1/2	lb	Fresh spinach; rinsed, patted dry and chopped
1	pn	Grated nutmeg
1/2	ts	Hot red chili flakes
1	tb	All-purpose flour
1/2	c	Milk
3	tb	Grated parmesan or pecorino cheese
		Freshly ground black pepper.

INSTRUCTIONS

1. 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.
2. Knead the dough, sprinkling on a bit more flour if necessary, until it
is smooth, about 5 minutes. 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.
3. Meanwhile, pulverize garlic with a few generous pinches of salt.
4. Melt butter in a skillet with a cover, add onion and crushed garlic, and
cook over medium heat until softened. Add spinach, nutmeg and chili flakes.
Cover and cook 2 to 3 minutes. Stir in the flour, then the milk, and cook,
stirring, until smooth. Beat in cheese and season with salt and pepper. Set
aside.
5. 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.
6. 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.
7. 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.
8. Repeat with remaining dough and filling, and serve.
Yield: 4 filled flatbreads.
MC formatted and busted by Martha Hicks 4/98
Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on
Apr 11, 1998

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