SPINACH FLATBREAD

This quick, delicious and healthy recipe is one of Pauline’s favourites.

SERVES 12

YOU WILL NEED

Mixing bowl

Small pan

Blender

Heavy-bottomed frying pan or cast-iron skillet

Measuring jug or beaker

Blender

INGREDIENTS

240g wholemeal spelt flour, plus extra to dust

½tsp fine salt (unrefined sea salt, if possible)

100g baby spinach

60ml water

METHOD

1 Mix the flour and salt in a large bowl.

2 Place the spinach in a pan with the water over medium heat and cook until wilted.

3 Transfer the spinach and its water to a blender – you should end up with about 230ml of liquidised spinach; add a little more water to make up the volume, if necessary.

4 Mix the blended spinach with the dry ingredients and knead gently into a ball of dough.

5 Shape the dough into a log and divide into 12.

6 Dust your work surface with a little flour. Roll each piece of dough into a ball, then dust it with a little more flour before rolling it out into a thin disc, about 16cm across. The dough can become a little sticky, so you can use a dough scraper or spatula to lift it.

7 Heat a large, heavy frying pan and dry fry each tortilla for 1-2min on each side. As the tortillas cook, they will turn darker green and brown spots will begin to appear.

8 Wrap in a cloth or foil to keep warm and to stop them drying out before eating. Like all flatbreads, these are best cooked and eaten fresh, but the wrapped dough will keep in the fridge for a day or so.

• Bread Therapy: The Mindful Art Of Baking Bread (Yellow Kite) by Pauline Beaumont is out 17 September in hardback, ebook and audiobook