Stuffed grilled flatbreads

Stuffed grilled flatbreads

Total: 2 hr 13 min. | Active: 35 min.
vegetarian
Nutritional value / piece: 393 kcal
, Fat: 16 g
, Carbohydrate: 44 g
, Protein: 15 g

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

450 g white flour
1 tsp salt
1 tsp sugar
1 ½ tsp dry yeast (approx. 5 g)
1 ½ dl milk
150 g plain greek yoghurt
2 tbsp olive oil

Filling

1 tbsp olive oil
1 shallot, finely chopped
150 g baby spinach
200 g mountain cheese, coarsely grated
¼ tsp salt
a little pepper
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How it's done

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Dough

Mix the flour, salt, sugar and yeast in a bowl. Add the milk, yoghurt and oil to the flour, mix, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

Filling

Heat the oil in a pan. Add the shallot, sauté for approx. 2 mins. Add the spinach and sauté for approx. 2 mins., place in a sieve, drain, allow to cool slightly. Mix in the cheese, season.

To shape

Divide the dough into 8 portions, flatten slightly. Spread the filling in the middle of the pieces of dough, pull the free edges upwards, shape each into a ball. Cover and leave to rise again for approx. 30 mins. On a lightly floured surface, roll out the dough balls into ovals approx. 5 mm thick.

Charcoal/gas/electric grill

Grill the flatbreads over/on a medium heat (approx. 200 °C) for approx. 4 mins. on each side.

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