Herb-stuffed flatbreadsSubscribe to Sainsbury's magazine
These are inspired by an Armenian herb flatbread called zhingalov khats. Yeast is added to make the dough lighter and coriander seeds for more flavour. You can use any soft herb you have to hand. In Armenia, they use up to 15 varieties, including wild garlic, watercress and sorrel. Delicious with a bit of houmous and harissa spread on top
- 100g natural yogurt
- ¼ tsp fast action dried yeast
- 1 tsp clear honey
- 1 tsp coriander seeds, crushed
- 200g plain flour
For the filling
- 100g mixture of soft, leafy greens and herbs: we used watercress, chives, basil and coriander
- 2 medium egg yolks
- 50g vegetarian feta, crumbled
- 25g butter, melted (optional)
- Put the yogurt, 20ml water, yeast, honey, coriander seeds and a pinch of salt into a bowl. Gradually add the flour. Bring the dough together and knead thoroughly on a lightly floured surface for 3-5 minutes to get a stiff, tight dough.
- Leave in a warm place for 30 minutes or so to rise slightly, or for an hour anywhere in your kitchen.
- Finely chop the greens and herbs, mix with the egg yolks and feta; season.
- When the dough has risen slightly, split into 2 and roll each piece out on a floured surface into a 25cm wide circle.
- Put half the herb mixture over the bottom half of each disc, leaving a little space to seal the edges. Flip the other side on top so you have a half-moon shape, gently pat to get rid of any air, and pinch the edges together like you would a pasty.
- Heat a large frying pan and put both flatbreads in (no oil is needed). Cook for 4-5 minutes on each side over a medium heat. Brush the cooked breads with some melted butter to serve, if you want.