Directions

• Combine Ingredients for Dough
  Add self-raising flour and Greek yogurt to a large bowl. Stir gently with a spoon, then use your hands to bring the dough together. It should be soft and slightly sticky. There is no need to knead heavily. Cover the dough lightly with cling film and set aside.
• Prepare Fresh Mint
  Pick mint leaves from the stems and finely chop them using a sharp knife. Use about a handful, more or less depending on preference.
• Wilt and Chop Spinach
  Place fresh spinach leaves in a colander and pour boiling water over them to wilt. Squeeze out all excess liquid and chop finely. One hundred grams of spinach is used for four flatbreads
• Prepare Cheese and Garlic
  Break feta cheese into crumble-sized pieces and optionally leave some larger chunks. Place cream cheese into a bowl. Finely chop garlic cloves or crush them using a garlic crusher.
• Mix the Filling
  In a large bowl, combine spinach, mint, cream cheese, garlic, feta, and pepper. Mix and squish well until evenly combined.
• Shape the Dough
  Divide the dough into four pieces. Roll each piece into a ball, then flatten. Place a spoonful of filling in the center, bring the dough edges upward, and pinch to seal. Flip the stuffed dough parcel over and press down gently to form a thick patty
• Cook the Flatbreads
  Heat a non-stick pan over medium heat. Add the flatbreads one at a time without oil. Cook each side until browned and cooked through. A lid may be used to create an oven-like effect. (Transcript states 45 minutes per side until brown.)
• Optional Mint Sauce Topping
  In a small bowl, mix store-bought mint sauce with olive oil. Spoon or drizzle over flatbreads before serving.