Today's Cook the Book recipe is for a type of Turkish flatbread that's typically called a börek (or burek) in the West. They're more a filled savory pastry than what you may think of as a typical flatbread, but they're no less delicious.
The recipe, of course, comes from Anissa Helou's
- For the dough
- 1 cup unbleached all-purpose flour, plus extra for kneading and shaping
- 1/2 teaspoon fine kosher salt or sea salt
- For the filling
- 3/4 cup crumbled feta cheese
- 2 tablespoons chopped flat-leaf parsley
- 21/2 cups finely shredded spinach (about 3 1/2 ounces)
- Freshly ground black pepper
- 3 tablespoons butter, melted
Combine the flour and salt in a large bowl and make a well in the center. Gradually add just over 1/3 cup warm water to the well, bringing in the flour as you go along. Knead to make a rough ball of dough.
Transfer the dough to a lightly floured work surface. Knead for 3 minutes. Invert the bowl over the dough and let rest for 15 minutes. Knead the dough for about 2 to 3 minutes more to make a smooth, firm dough.
Divide the dough into 4 equal pieces. Form each piece into a ball. Cover with a wet but not dripping kitchen towel and let rest for 30 minutes. Meanwhile, mix together the cheese and parsley.
Sprinkle a work surface and rolling pin with flour. Roll out a ball of dough to a circle about 12 inches in diameter, lightly sprinkling with flour every now and then. Sprinkle a quarter of the spinach over half the dough. Cover the spinach with a quarter of the cheese mixture. Fold the dough over the fillings to make a half circle. Prepare the remaining boreks in the same way. Heat a nonstick griddle or frying pan over medium heat. Transfer the boreks, one or two at a time, to the hot griddle or pan and cook for 1 to 2 minutes on each side, until lightly crisp and golden. Transfer to a serving plate and brush with melted butter. Serve immediately.