Dinner date - go go gozleme

Okay, so this wasn't technically dinner. I didn't have anything prepared for dinner date this week, so I'm writing about flatbreads that my flatmate Lewi made as a lunchtime snack.

The recipe comes from Rachel Grisewood's "Manna from Heaven" and they are called Spinach, Cumin and Coriander Flatbreads. However, they are very similar to Turkish Gozleme, especially as Lewi adapts the mixture by adding feta. This batch was made with spinach and silverbeet from our vege garden. They're certainly a delicious snack, but Lewi warns that there's a bit of admin involved, what with rolling out the dough, sandwiching the filling, and then frying each flatbread. But they're not difficult to make, and if you have the time, they're worth making.

Dough
2 cups plain flour
1 tbsp olive oil

2 tsp sea salt
1 cup water

Filling
2 tbsp olive oil
1 small red onion, finely chopped
2 garlic cloves, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 bunch of spinach, steamed and roughly chopped (squeeze out all the moisture)
sea salt, black pepper, coriander to garnish

Dipping sauce
Greek yoghurt
lemon juice

For the dough: Combine flour, oil, salt and water in food processor and whiz for 30 seconds. Transfer dough to a lightly oiled bowl, cover with plastic wrap and leave to rest in the fridge for 1 hour.

For the filling: heat the oil in a frying pan, add the onion and cook over medium heat until just brown. Add the garlic and spices and fry for 30 seconds. Mix in the spinach and add salt and pepper to taste. Also crumble in feta if you are using this.

Divide the dough into eight balls. Lightly flour a work surface and roll each ball of dough into a round approximately 20cm in diameter. Spread some of the spinach mixture on half the dough, then fold over the other half to enclose the filling. Run your rolling pin over the top a few times to flatten and seal the edges. Repeat with the rest of the dough and filling.

Layer the flatbreads on sheets of baking paper, so they don't stick together. To cook the flatbreads, heat a little oil in a heavy-based frying pan until very hot. Add one flatbread at a time and fry until golden brown on each side. Serve warm with a side with greek yoghurt mixed with lemon juice and garnish with fresh coriander.