Zesty Croatian Soparnik with Swiss Chard and Garlic

Name: Zesty Croatian Soparnik with Swiss Chard and Garlic
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Appetizer
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon salt; 1 tablespoon olive oil; 3/4 cup warm water; 1 large bunch Swiss chard; 1 medium onion; 4 cloves garlic; 2 tablespoons olive oil; Salt and black pepper; Chopped fresh parsley; Extra virgin olive oil; Freshly ground black pepper

Traditional Flatbread Delight

Enjoy a taste of Dalmatian cuisine with this savory and aromatic flatbread featuring Swiss chard, garlic, and the perfect blend of herbs.

1 h 30 min
6
Intermediate

Ingredients

For the Dough

2 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon olive oil

3/4 cup warm water

For the Filling

1 large bunch Swiss chard

stems removed, leaves finely chopped

1 medium onion

finely chopped

4 cloves garlic

minced

2 tablespoons olive oil

Salt and black pepper

to taste

For the Garnish

Chopped fresh parsley

Extra virgin olive oil

for drizzling

Freshly ground black pepper

Preparation

Preparing the Dough

Mix Dry Ingredients

In a large bowl, mix flour and salt.

Add Wet Ingredients

Gradually add warm water and olive oil, mixing until a dough forms.

Knead and Rest

Knead on a floured surface until smooth, about 10 minutes. Cover and let rest for 30 minutes.

Preparing the Filling

Heat Oil

Heat olive oil in a pan over medium heat.

Sauté Aromatics

Add onions and garlic, sauté until aromatic.

Cook Swiss Chard

Stir in Swiss chard until wilted; season with salt and pepper. Set aside to cool.

Ensure the filling is completely cooled before assembling to prevent the dough from getting soggy. Pro Tip: Pat the Swiss chard dry after washing to avoid excess moisture.

Cooking Process

Rolling the Dough

Divide the dough into two equal parts. Roll each out thinly on a floured surface to large circles.

Filling the Dough

Spread the cooled chard mixture evenly over one of the dough circles, leaving a small border.

Sealing the Soparnik

Place the second circle over the filling and press edges to seal, tucking in any excess dough.

Plating & Serving