Make this Turkish flatbread for dinner and save some leftovers for an easy lunch – keep the bread and toppings separate, then assemble and grill the next day
Prep:20 mins
Serves 2 with leftovers
200g self-raising flour, plus extra for dusting200g low-fat natural yogurt1 tbsp vegetable oil1 red onion, chopped2 garlic cloves, finely sliced1 tsp cumin seeds400g can mixed beans in chilli sauce80g spinach50g feta10g parsley, roughly choppedgreen salad, to serve
STEP 1Sieve the flour into a large bowl and whisk in a large pinch of salt. Make a well in the centre of the flour and pour in the yogurt. Stir to form a dough, then turn out onto a floured work surface and knead until smooth. Cover and leave to rest while you make the filling.STEP 2Heat the oil in a large frying pan over a medium heat. Add the red onion, cook for 8-10 mins until beginning to soften, then add the garlic and cumin seeds. Cook for 2 mins until fragrant, then add the beans. Cook for 5 mins to reduce the sauce, then wilt in the spinach. Remove from the heat and set aside.STEP 3Split the dough into four 100g balls, then roll out on a lightly floured surface into rough oval shapes around 15cm long. Fold in the edges and seal tightly to make a border for each pide.STEP 4Heat a large frying pan over a high heat. Cook the pides for 2-3 mins on each side until golden. Transfer to a baking tray and top with the bean mixture, then crumble over the feta.STEP 5Heat the grill to high. Grill for 4-5 mins, until golden, cooked through and bubbling. Sprinkle over the parsley and serve with a green salad, if you like.
