INGREDIENTS

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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