Potato and Spinach BBQ flatbread
30 mins
Moderate
10 people
Surprising to some, our Potato and Spinach flatbread has been cooked on the barbecue. With the help of a pizza stone you can get your barbecue hotter than a home oven to transform fresh dough into a delicious sharing dish.
Ingredients
- 3 cups plain flour
- 1 tsp salt
- 1 cup water
- 3 tbsp vegetable oil
- 3 cups mashed potatoes, room temperature
- 200g frozen chopped spinach, thawed and squeezed dry
- 1/2 cup spring onions thinly sliced, plus extra to serve
- 1 cup coriander, roughed chopped
- 3/4 tsp salt
- 1 tsp ground cumin
- 1/4 tsp garam masala
- Ground black pepper
- Lemon wedges to serve
- Garlic dip to serve
Procedure
- Stir flour and salt in a stand mixer with a dough-hook attached before adding water and oil.
- Mix on medium-high for 3 minutes until dough forms.
- Form the dough into a ball, place back into the bowl and cover for 30 minutes so it can relax at room temperature.
- Add mash potato, spinach, green onions, cilantro, cumin, salt, and garam masala. Stir well to combine.
- Divide the dough evenly into 8 pieces and shape each piece into a ball
- Keep the dough covered as you roll each piece of dough, placing the ball back under the cover to keep them from drying out.
- Divide filling evenly over dough and leave a 2cm border around the edge. Any filling on the border will prevent the flatbread from sealing and your filling may come out.
- Brush the border with a bit of water on your fingertip to help secure a seal and fold the other side of the dough over the filling. Press firmly or pinch around the border to seal the flatbread closed, pressing out any air as you go.
- Repeat with the remaining dough balls and filling.
- Heat pizza stone on your BeefEater BBQ over medium heat.
- When hot, add flat bread, cooking one at a time, 1-2 minutes per side, until dough is cooked and evenly browned.
- Transfer to warming rack of BBQ until all flatbreads are cooked.
- Serve with lemon wedges and garlic dip.
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