Comté, fennel and greens stuffed flatbreads

Recipe by: Rosie Ramsden




  • 270 g self-raising flour, plus extra for dusting
  • 1/2 tsp baking powder
  • 1 tsp fine sea salt
  • 150g Greek-style natural yoghurt
  • 2 tbsp extra virgin olive oil
  • 200g chard tops, large leaf spinach, cavolo nero, washed and dried (weight after leaves separated from their stems)
  • 1 tbsp olive oil
  • 1 garlic clove
  • 4 sliced spring onions, trimmed with a bit of green stem and finely chopped
  • Handful thyme, oregano, mint, fennel tops, fennel pollen, leaves picked
  • 1 tsp fennel seeds Zest of an unwaxed lemon
  • 50g Comte (I like Comte Vieux for this), finely grated

Make the dough. Mix together the flour, baking powder and salt.Whisk together the baking powder and flour and a pinch of fine sea salt. Make a well in the flour and add the olive oil and yogurt. Whisk it in gradually then knead it briefly in the bowl until you have a smooth dough. Cover the bowl with a tea towel and set aside while you make the filling.


On a large chopping board, finely shred the greens. Set them aside.


Heat the olive oil in a wide frying pan. Gently fry the garlic, spring onions, thyme and oregano and fennel seeds a good pinch of flaked sea salt for 1 minute. Add the greens and remaining herbs and fry for 5 minutes until softened. Stir through the lemon zest and grated Comte, tip into a bowl and allow to cool.


Remove the dough from its bowl onto a lightly floured surface. Slice the dough into 6 pieces like a cake. Roll out each piece to a flat circle about 3mm thick with a rolling pin. Place a handful of the filling inside so that you have a small border or dough around it. Fold the dough edges up to cover the filling, pressing gently to seal. Turn the seal to sit on the surface. Gently roll the flatbread again to about 10cm wide. The dough will tear in places but this is a good thing. Repeat this until each flatbread is rolled, covering them with the tea towel as you go.


Clean the greens pan and heat the 1tbsp olive oil over a medium high heat. Fry one to two flatbreads at a time, for 3 minutes on each side, until golden. Serve immediately or allow to cool and reheat in a low oven when ready to serve; they’re also delicious cold for a picnic. Sprinkle with extra fennel pollen or soft herbs if you have them.

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