Garlic, Spinach, and Feta Flatbreads

Let’s make some Garlic, Spinach, and Feta Flatbreads 🌾🫒🧄🌶️🥬🧀

Ingredients 🌾🫒🧄🌶️🥬🧀🧂
• 250g Plain Flour (2 Cups)
• 1 Sachet Dried Yeast (2 ¼ Teaspoons)
• 125ml Lukewarm Water (½ Cup)
• 2 Tablespoons Olive Oil
• 1 Bulb Garlic
• Chilli Flakes, to taste
• 150g Baby Spinach (5 Cups, loosely packed)
• 60g Feta Cheese (½ Cup, crumbled)
• Pomegranate Molasses, for drizzling
• Sea Salt, to taste
• Black Pepper, to taste

Method 📖
1. Preheat the oven: Set the oven temperature to 180°C (350°F, Gas Mark 4).
2. Roast the garlic: Place the whole garlic bulb on a baking tray lined with parchment paper, drizzle with 1 tablespoon of olive oil, and roast for 25 minutes.
3. Start the dough: Place the flour in a large mixing bowl and make a well in the centre.
4. Add the yeast and water: Sprinkle in the yeast and gradually pour in the lukewarm water, mixing by hand until a dough forms.
5 Knead the dough: Add 1 tablespoon of olive oil and knead on a floured surface until the dough is smooth and elastic.
6. Let it rest: Cover the bowl with a clean tea towel and allow the dough to rest while roasting the garlic.
7. Divide the dough: Cut the dough into 4 or 5 equal portions and roll each one out on a floured surface.
8. Oil and bake the bases: Brush each rolled-out dough with olive oil and bake on a tray for 15 minutes or until golden.
9. Wilt the spinach: Cook the spinach in a dry pan over medium heat until wilted, then set aside.
10. Assemble the flatbreads: Spread the wilted spinach over each base, then squeeze out and add the roasted garlic, crumbled feta, and a pinch of chilli flakes.
11. Season to taste: Sprinkle with sea salt and black pepper.
12. Finish with molasses: Drizzle a little pomegranate molasses over each flatbread just before serving.
Serve warm: Enjoy as a starter or a light standalone meal.