Nettle and Goat's Cheese Stuffed Flatbreads

The first major harvest of the year for us here in the Staffordshire Moorlands, it’s a wonderful versatile announcement of spring’s arrival. A superfood whose nutritional benefits are only matched by its sheer preponderance no matter where you live!

Makes 4.

For the dough:

255g white bread flour

75ml yoghurt

115ml water, warm

1 tsp yeast

1/2 tsp salt

For the filling:

1 large leek

4 garlic cloves, finely chopped

Large bag of nettle tops, blanched

200g soft goats cheese

1 lemon, zested

1. Mix the flour, yoghurt, water and yeast in a bowl or mixer for a few minutes, then add the salt and continue to knead for five minutes. Cover in an oiled bowl and allow to rest for an hour.

2. Thinly slice the leek, then sauté over a medium heat until soft and starting to turn golden brown. Add the garlic, and cook for a further five minutes. Remove from the heat and add the sautéed vegetables to a bowl.

3. Roughly chop the blanched nettle tops, after making sure they’ve been firmly squeezed to remove as much water as possible. Add to the bowl containing the leek and garlic, then throw in the goat’s cheese and lemon zest. Mix well, then taste and season.

4. Divide the dough into four pieces, and roll out into rough circles around half a centimetre thick. Spread the filling over one half of the bread, leaving around a centimetre bare around the edge, then fold over the other half of dough. Dampen the edges and seal the dough.

5. Heat a large, dry frying pan over a medium-high heat. Once up to temperature, carefully add one or two of the flatbreads at a time to the pan. Cook for four to five minutes per side, until they brown and begin to blister. Serve hot or cold!