for 8 pieces

Dough

500 g	white flour
1 ½ tsp	salt
2 ½ dl	water
3 tbsp	butter, melted, left to cool

To shape

a little	butter, soft
100 g	butter, soft

Filling

250 g	plain organic cream cheese
1 tbsp	olive oil
1 tbsp	peppermint, finely chopped
2 tsp	Za'atar (spice mix)
¼ tsp	salt

To fry the flatbreads

	clarified butter, for frying
1	cucumber, deseeded, diced
250 g	cherry tomatoes, quartered
4 tbsp	fried onions

How it's done

Dough

Mix the flour and salt in a bowl. Add the water and butter, knead to form a soft, smooth dough. Cover the dough and leave to rest for approx. 30 mins.

To shape

Divide the dough into 8 portions, cover with a damp tea towel to prevent the dough from drying out. On a buttered surface, roll out 1 piece of dough as thinly as possible. With buttered hands, carefully stretch the dough from the middle outwards until it is completely translucent. Brush with ⅛ of the butter. Starting from the long edge, fold the dough inwards approx. 2 cm until you have a flat roll. Twist the roll to form a tight spiral, place on a plate lined with baking paper, repeat the process with the remaining pieces of dough. Place a sheet of baking paper between each of the dough spirals so that they don't stick together. Cover and chill for at least 2 hrs.

Filling

Combine the cream cheese, oil, mint and za'atar, season with salt.

To fry the flatbreads

On a lightly floured surface, roll out the chilled dough spirals to the size of the frying pan. Heat a little clarified butter in the frying pan. Fry the flatbreads in batches for approx. 2 mins. on each side. Cover with the cream cheese, cucumber, tomatoes and fried onions, fold inwards.

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