If you come across some wild spinach, I recommend this easy recipe for a wild spinach flatbread. Wild spinach is abundant during spring and summer. Choose young leaves and young stems. This wild spinach flatbread may not be a looker, but it’s rustic, healthy and tasty.
Serves 1 as a main
100 gr wild spinach
120 gr plain flour, plus more for dusting
50 ml water
4 tablespoons vegetable oil
1 pinch salt
1 tablespoon tomato passata
Wash and roughly chop the wild spinach. In a non-stick frying pan, heat up 1 tablespoon of oil and throw in the wild spinach. After a couple of minutes the wild spinach will have wilted; add the tomato passata and a splash of water. Reduce the cooking liquid: it should take about 5 minutes. Let the spinach cool down.
Meanwhile, prepare the dough for the flatbread. In a bowl mix the flour, oil, water and salt. Combine well until you get a smooth dough. If the dough looks too wet add a dusting of flour and mix for another minute. Rest the dough covered with a tea towel for half an hour or up to an hour.
After resting, divide the dough into two balls. Flatten each dough ball with your hands for a rustic look, to achieve two 20 cm circles in diameter. Make the circles as thin as possible but not too much or they will break during cooking.
Heat 1 tablespoon of vegetable oil in another non-stick frying pan, or wash the one you used to cook the spinach. Make sure the pan is oven-proof (no plastic handles). Place one flatbread circle into the pan and cook for 3-5 minutes on a high heat. Spoon the cooked wild spinach on top leaving the edges of the circle clear. Heat the grill to max temperature. Lay the second circle on top of the other and seal the edges with a fork or a spatula. Tilt the pan and collect some of the oil with a spoon and drizzle the top with the hot oil to help it crisp up. Transfer the pan under the grill and cook for 5 minutes, checking regularly that the top doesn’t burn.