Filled Spiced Flatbreads

From issue #2.
Filled Spiced Flatbreads

Serves: 12


3 cups flour
2 teaspoons baking powder
2 teaspoons salt
1⁄2 cup boiling water
1⁄2 cup plus 2 tablespoons cold water

Filling 1
3 spring onions, finely chopped
1 clove garlic, crushed
1 pinch chilli flakes
100g goat’s feta, crumbled
2 tablespoons plain yoghurt

Filling 2
11⁄2 teaspoons cumin seeds
11⁄2 teaspoons white peppercorns
2 teaspoons sesame seeds
11⁄2 teaspoons salt
3 spring onions, finely chopped
1 tablespoon finely chopped chives

To finish
olive oil, sesame seeds, cumin seeds, poppy seeds, sea salt and freshly ground pepper


Dough: Place the flour, baking powder and salt in a food processor and pulse to mix. With the motor running, pour the boiling water in a thin stream through the feed tube, then add the cold water
and process until the dough comes together. Turn out onto a lightly floured surface, knead briefly and allow to rest for 10 minutes. Divide the dough into 12 pieces and cover.

Filling 1: Mix all the filling ingredients together in a bowl and set aside.

Filling 2: Toast the cumin, peppercorns and sesame seeds separately and grind together coarsely with the salt. Add the spring onions and chives.

To assemble: Working with one piece of dough at a time, roll out to a circle approximately 12cm in diameter. Spread a small spoonful of filling over the dough, leaving a 1⁄2 cm border. Fold in half then gently roll to slightly flatten the bread and join the edges together.

When all the breads are prepared, pre-heat a flat grill plate. Brush one side with olive oil and sprinkle with either sea salt, black pepper, cumin seeds, sesame seeds, or poppy seeds. Press lightly then place, oiled side down, on the grill. Cook for 2-3 minutes. Oil and sprinkle the second side and turn over and cook another 2-3
minutes. Keep the breads warm, covered with a tea towel, until they are all cooked.

Makes 12 (each filling is enough for 1 dough recipe)