Instructions: 1. Sift the bread flour and 1/2 teaspoon salt into a large bowl. Form a well in the center and pour in 1 tablespoon of the oil or melted butter and 1/4 cup lukewarm water. Work the flour into the liquid and form a dough.

2. Knead the dough, sprinkling on a bit more flour if necessary, until it is smooth, about 5 minutes. Divide the dough in four, roll each piece into a ball, place on a lightly floured work surface and cover with a damp cloth. Allow to rest 20 minutes.

3. Meanwhile, pulverize garlic with a few generous pinches of salt.

4. Melt butter in a skillet with a cover, add onion and crushed garlic, and cook over medium heat until softened. Add spinach, nutmeg and chili flakes.

Cover and cook 2 to 3 minutes. Stir in the flour, then the milk, and cook, stirring, until smooth. Beat in cheese and season with salt and pepper. Set aside.

5. Cut 4 8-inch squares of foil or parchment paper. Heat a griddle or skillet over medium-high heat and wipe it with oil or melted butter.

6. Roll balls of dough on a floured surface into thin rounds 5 to 6 inches in diameter. Place one round on griddle, shift it to be sure it is not sticking, and cook about a minute, until it starts to bubble and brown on the underside. Brush top with 1/4 teaspoon oil or butter, then flip it over.

7. Spread one-fourth of the spinach filling on the cooked side. Allow bottom to cook about 45 seconds, until lightly browned. Lift flatbread onto a square of foil or paper, roll into a cone and wrap it up.

8. Repeat with remaining dough and filling, and serve.

Yield: 4 filled flatbreads.

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