| 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 | T | Olive oil or melted butter |
| 3 | Garlic cloves, up to 4 | |
| 1 | T | Unsalted butter |
| 1 | Onion, chopped | |
| 1/2 | lb | Fresh spinach, rinsed |
| patted dry and chopped | ||
| 1 | pn | Grated nutmeg |
| 1/2 | t | Hot red chili flakes |
| 1 | T | All-purpose flour |
| 1/2 | c | Milk |
| 3 | T | Grated parmesan or pecorino |
| cheese | ||
| Freshly ground black pepper. |
INSTRUCTIONS
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. 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. Meanwhile, pulverize garlic with a few generous pinches of salt. 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. 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. 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. 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 554
Calories From Fat: 149
Total Fat: 17g
Cholesterol: 47.5mg
Sodium: 926.2mg
Potassium: 418.3mg
Carbohydrates: 71.3g
Fiber: 5g
Sugar: 4.1g
Protein: 28.5g