Saag Paneer Stuffed Flatbread

Ingredients

• 250 g paneer
• 200 g baby spinach
• 300 g plain flour
• 150 ml natural yoghurt
• 2 clove garlic cloves
• 1 tsp garam masala
• 1 tsp ground cumin
• 40 g butter
• 2 tbsp sunflower oil
• 1 green chilli

Method

1. 1

   Mix plain flour with a pinch of salt and enough yoghurt to form a soft dough. Knead for 2 minutes, cover and rest for 15 minutes.

2. 2

   Heat oil in a pan and fry crushed garlic and sliced green chilli for 30 seconds. Add spinach and wilt for 2 minutes. Season with garam masala and cumin, then squeeze out excess liquid. Crumble in paneer and mix well.

3. 3

   Divide dough into 4 balls. Roll each out, place a quarter of the filling in the centre and fold the dough around it. Flatten gently and roll out again to a rough circle.

4. 4

   Cook each stuffed flatbread in a dry hot frying pan for 2–3 minutes per side until golden with charred spots.

5. 5

   Brush each flatbread with butter as it comes off the heat.

6. 6

   Serve hot, cut into wedges with extra yoghurt on the side.