Makes one 28 x 33 cm (11 x 13 inch) spinach and leek flatbread, that can be cut into 16 squares.
You can find more detailed instructions for dough making here – my easy pizza dough.
You don’t have to use the soy sauce and can just substitute it with salt, but I think the soy sauce makes this dish more exciting.
If you don’t have spinach, Swiss chard is great too.
Aged mozzarella is the dry sister of classic mozzarella. It’s usually sold tightly wrapped in plastic and shaped like a log. Where I live it’s labeled as “cuisine” or “cooking” mozzarella, because as the name suggests it’s best for cooking. It isn’t as moist as classic mozzarella and therefore won’t add extra water to whatever dish you’re cooking. If you can’t find it, use the regular mozzarella instead. But once the flatbread is baked, let it sit in the pan for 5-10 minutes, this will help everything stick together more.
This flatbread tastes good cold too.