By Katie Barber
Fennel Stuffed Flatbreads
8 steps
Prep:25minCook:1h 45min
I love the little pitoues (little stuffed baked breads) my yiayia often makes, and it was recommended that I try them with fennel. Unlike the olive and halloumi varieties I have grown up with, these bad boys are pan-fried, which may be why I love them all the more. As wild, herby fennel is not easy to buy or find over here, I have added spinach and dill to give a similar texture and flavour. Also, I have given the option to add feta, because it just works so well, but of course you can leave it out for a true Lenten experience. I hope you love these as much as I do.
Updated at: Wed, 16 Aug 2023 23:48:50 GMT
Nutrition balance score
Good
Glycemic Index
73
High
Glycemic Load
56
High
Nutrition per serving
Calories620.7 kcal (31%)
Total Fat29.1 g (42%)
Carbs76.3 g (29%)
Sugars1.8 g (2%)
Protein13.1 g (26%)
Sodium214.3 mg (11%)
Fiber4 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Start by making the dough. Whisk together the flour, salt, olive oil and vinegar. Add around 200ml of cold water, then bring it together with your hands and knead it until smooth, adding more water if needed if it is a little dry.
Step 2
Dust a clean worktop with a little flour, then turn out the dough and knead for around 5 minutes. You know it’s ready when you poke the dough and it springs back. Return to a clean bowl, cover with a tea towel and leave to rest for 45 minutes.
Step 3
Meanwhile, trim and finely slice the fennel and spring onions.
Step 4
Place in a colander with the spinach, a pinch of salt and a good pinch of pepper. Scrunch everything together with your hands and leave in the sink to drain. When the dough and filling are ready, turn the dough out onto a lightly floured surface and cut into 10 even pieces.
Step 5
Squeeze the spinach mixture one last time to remove any moisture and transfer to a mixing bowl. Finely chop the dill and stir through. Crumble in the feta if using.
Step 6
Flatten out a piece of dough so it is just big enough to pile in 1 heaped tablespoon of the fennel mixture. Hold the dough in the palm of your hand, spoon in the filling, then pinch the dough over the top so it is completely enclosed.
Step 7
Place the filled dough on a floured worktop and flatten with your hand, then roll out lightly so it is around ½–1cm thick. Repeat with the rest of the dough and the filling.
Step 8
Place a large frying pan on a medium heat and drizzle in a few tablespoons of olive oil. Fry the stuffed breads for around 2–3 minutes on each side, until golden and crisp, then serve. Ideally you’ll eat them warm, but if you have leftovers they are still great the next day – just warm them in a pan or in the oven slightly first if you can.
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