Astarayi Tareh Herb Flatbread with Feta

In a large bowl, mix the flour, instant yeast, sugar, and salt until evenly combined.

Add the warm water and olive oil. Stir until a soft dough forms, then knead on a lightly floured surface for about 10 minutes, until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour, or until doubled in size.

Meanwhile, prepare the filling. In a bowl, combine the spinach, parsley, coriander, spring onions, garlic, turmeric, salt, and black pepper.

Heat a wide pan over low heat with a small splash of olive oil. Add the herb mixture and gently sauté until softened and most of the moisture has evaporated. Remove from heat and let cool slightly.

Preheat the oven to 220°C (425°F). Roll out the risen dough on a floured surface into a large flatbread and transfer it to a greased baking tray.

Brush the surface lightly with olive oil. Spread the cooled herb mixture evenly over the dough, then sprinkle with crumbled feta cheese.

Drizzle a little more olive oil over the top and bake for 15–20 minutes, until the crust is golden and cooked through. Slice and serve warm.