Flatbreads stuffed with Winter Greens
These golden brown flatbreads are stuffed with a savory filling of sturdy, winter greens. Delicious sliced into bite sized pieces and served with drinks.
Ingredients
Serves 6-10 people
- For the flatbreads
- 2 cups Roan Mills Sonora wheat flour
- 10 ounces water
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- For the filling
- 1 pound Kenter Canyon Farms Arugula
- 1 pound Kenter Canyon Farms baby Spinach
- 1 bunch Kenter Canyon Farms flat leaf parsley leaves only
- 4 medium sized yellow potatoes peeled and cubed
- 1 medium sizes onion chopped fine
- Sea salt and freshly ground black pepper to taste
- White wine vinegar to taste
- Olive oil to taste
Preparation
Prep: 30 min • Cook: 30 min • Ready in: 1 hr
To make filling
Bring a pot of water to boil and place potatoes to cook until just tender. Remove the potatoes from the pot with a skimmer and place in a large bowl. Continue to heat the pot of water. Salt and pepper the potatoes to taste and sprinkle with a little white wine vinegar and olive oil.
Sauté the chopped onions in a little olive oil until soft then add these to the potatoes.
Plunge the greens into the pot of boiling water for 60 seconds and remove, when cool enough to handle, squeeze excess water from the greens and chop fine, mix into the potato and onion mixture. Adjust seasoning with salt, pepper, olive oil and vinegar to taste.
To make the flatbreads
Preheat oven to 500 degrees
Combine ingredients in a large bowl and knead until a smooth dough is formed adding a little water if the dough seems too dry. Divide dough into 10 equal pieces, roll them into spheres and cover to prevent their drying out as you roll them out. On a lightly floured surface roll the dough pieces into 6 inch rounds. Place some filling on one half of the round and fold the other half over to cover the filling. Pinch seams together and proceed until all the flatbreads are stuffed. Brush the tops with olive oil, sprinkle with salt and place on sheet pans and into oven. Bake for 20 minutes until golden brown. Serve while still warm.
Recipe from the Kenter Canyon Farms test kitchen