Stuffed flatbreads with feta and greens
Ingredients
- 200 g strong wholemeal flour (I used spelt)
- 100 g strong white flour, plus extra for dusting
- 1/2 tsp dried yeast
- 1 tsp sea salt
- 100 g natural yoghurt
- 200 ml lukewarm water
- Olive oil
- 260 g beetroot leaves, or mixture with spinach or rainbow chard
- 1 small onion
- 3 cloves garlic
- 1 lemon, the juice and zest
- 300 g feta cheese (or goats cheese)
- Optional: chopped wild garlic or fresh dill
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