Spinach flat bread with pulled pork

I was doing my speciality porter pulled pork (click here for recipe) and wanted to have it with something other than the standard white floury bap and also summer it up a bit on this hot sunny afternoon. I thought of doing the pitta bread recipe in my new Paul Hollywood book but struggled to find Nigella seeds so in the end I decided to use the plain wrap recipe and then added shredded spinach and cracked black pepper to the recipe. Adding baby leaf spinach, tomato and spring onions to the pulled pork and spinach wrap really freshened it up and we enjoyed it sitting in the back garden with a nice beer.

Ingredients
(makes 4 wraps)
250g strong white bread flour
7g packet dried yeast
pinch of salt
pinch of sugar
20g butter at room temperature, cut into pieces
160ml cold water
handful shredded baby leaf spinach, washed and dried
olive oil for cooking

Put the flour, yeast, salt and sugar into a mixing bowl and combine. Rub the butter into the flour with a cold hand (run your hand under the cold tap first) until you get a kind of bread crumb texture.

Add the water and mix together to form a dough then knead for about 6-8 minutes on an oiled surface. The dough should be really nice and soft and springy. Place in a lightly oiled bowl, cover with clingfilm and a tea towel and leave to rise for 1 hour.

Turn out on a floured work surface and knock back then form into a flat disk shape. Place half the dry shredded spinach and a good few twists of cracked black pepper into the centre of the disk then fold the dough over and knead to distribute through the dough. Repeat with the rest of the spinach.

Cut the dough into 4 equal pieces and roll each one to about 20cm in diameter (I do this one at a time, as one is cooking I am rolling the next one out - limited space you see). Heat a tbsp oil on full heat in a large frying pan. When the oil is hot place the first wrap into the pan and piece the surface with a fork to let the air out.

Cook for about a minute and a half then flip and cook the other side - they should be a kind of mottled golden brown colour. Repeat with the other 3 pieces of dough, adding a tablespoon of oil each time. Serve warm.

We had this with a couple of Innis & Gunn Original beers which is quite a sweet beer and one to try if you are not really a beer person. It has a lovely sweet toffee and vanilla scent and is very smooth and light - its one of my favourites if truth be told and I also recommend the Innis & Gunn Rum finish which is just delightful!