for 8 pieces

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

How it's done

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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