8 225gstrong white flour 0.75tsea salt 0.5tyeast 150mltepid water 100gpoppy leaves and sorrel 100gchard 50gspring onions 0.5tallspice 200gfeta 60gButter Flatbread dough: Place the flour and salt in a mixing bowl. Dissolve the yeast in the water and add a little olive oil. Make a well in the flour and pour in the yeast mixture whilst mixing. Knead the dough for five minutes, then cover and leave to rise for one to two hours. When the dough has risen, divide into 8 balls and Fill half with leaves (see below) and crumbled feta, brush edges with water, fold and seal. Filling: If unable to find poppy leaves, rocket, mallow or dandelion can be substituted. Wash the leave and onions. Roughly chop and mix with a little olive oil, allspice, salt and pepper. Cooking: Fry in butter. Wait until the first side is well browned before turning.