Armenian Flat Bread Filled with Greens
(22 Jan 2020)

Armenian Flat Bread Filled with Greens

Armenian Flat Bread Filled with Greens
Recipe by (Anél Potgieter)
1 ½ Cup Flour, plus more for dusting
1 tsp Salt
⅔ Cup Lukewarm water
Sunflower / canola oil for greasing
1 Bunch of spinach, finely chopped
2 Cups Fresh coriander, finely chopped
2 Cups Fresh parsley, finely chopped
6 Spring onions thinly sliced
3 Tbsp Olive oil / canola oil
2 Tbsp Fresh lemon juice
1 tsp Salt
In a medium bowl, combine 1 ½ cups flour and salt. Pour the lukewarm water into a large bowl, then gradually add the flour mixture, using your hands to incorporate. The dough will be sticky. Dust the counter with flour, turn dough onto it and knead gently until the surface becomes smooth and the dough stops sticking to your hands and counter, about 5 minutes. Roll the dough into a ball, place it in a lightly oiled bowl, turn it to coat, then cover it with a kitchen towel. Let it rest at room temperature for at least an hour.
Mix all the filling ingredients and taste for seasoning. Divide the rested dough into 4 portions and form each into a ball.
On a lightly floured work surface, roll a ball into a very thin circle, about 15-20 cm wide, adding more flour as needed to prevent the dough from sticking. Scoop some of the filling on the dough leaving about a 3 cm  border of dough. Pick up two opposite sides of the dough, and pinch them together over the center of the filling.
Firmly pinch the seam to make sure it’s sealed and gently flatten it out with the palm of your hand. Make sure you put some pressure on the seams so they keep together. Pinch shut any holes in the dough, then place on parchment or a lightly floured surface. Repeat with the remaining balls of dough.
Heat a large cast-iron pan over medium-high. Working with one dough portion at a time, place the dough seam-side down in the center of the pan. Lower the heat to medium, and cook for about 2-3 minutes per side, until cooked and lightly browned / black speckled in places.


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