Feta Spring Flatbreads

In a large mixing bowl combine the self‑raising flour and Greek yoghurt; stir with chopsticks or your hands until a shaggy dough forms.

Knead the dough in the bowl for about 5 minutes until it becomes smooth, elastic, and bouncy; if it feels too sticky, sprinkle a little extra flour and continue kneading.

Cover the bowl tightly with cling film and let the dough rest while you prepare the filling (about 10‑15 minutes).

Meanwhile, place the crushed feta, cream cheese, finely chopped mint leaves, wilted spinach, minced garlic, black pepper, mint sauce, and olive oil into a separate bowl; mix thoroughly, ensuring the spinach is well‑drained before adding.

After the dough has rested, turn it out onto a lightly floured surface, knead briefly for 30 seconds, then divide it into four equal portions and shape each into a smooth ball.

Flatten one dough ball with your fingertips to a thickness of roughly 3/4 inch (about 2 cm); spoon a generous tablespoon of the filling into the centre, fold the edges over the filling, and pinch to seal, forming a parcel.

Gently flip the sealed parcel and press it down with your hands to flatten it to about 1/2 inch (1.3 cm) thickness, being careful not to tear the dough; repeat with the remaining dough balls.

Heat a non‑stick skillet over medium‑high heat until hot but not smoking; no oil is needed because the flatbreads will fry in their own butter.

Place the flattened flatbreads in the dry pan, cooking 3–5 minutes per side, or until each side is golden‑brown and the interior is heated through; adjust the heat as needed to avoid burning.

While the flatbreads cook, whisk together the remaining mint sauce and olive oil in a small bowl to create a drizzle sauce.

Transfer the cooked flatbreads to a serving plate, drizzle or serve the mint‑olive oil sauce on the side, and allow them to cool slightly before serving warm or at room temperature.