I am obsessed with herbs. I don't want to use just a pinch of parsley or a spoon of cilantro; I want the whole bunch. This stuffed flatbread hit my herb craving head-on. It's packed with cilantro, dill, parsley, onion, garlic, and my favorite, sorrel, for a warm, chewy, tangy flatbread. The dough is easy to work, and it's a little richer than the simple dough used in scallion pancakes or chapati. I served crispy wedges of flatbread with strips of steak and a salad, and then made leftovers into breakfast, topped with a poached egg and a drizzle of green olive oil. My husband, who usually is in charge of our weekend breakfasts, couldn't believe his luck!
3 1/2 cups all-purpose flour+ more for kneading and rolling 1 teaspoon coarse salt 1 teaspoon sugar 2 eggs, lightly beaten 3 tablespoons plain yogurt 1 tablespoon olive or sunflower oil 2 tablespoons warm water
For the filling:
1 large onion, diced 1 medium bunch (about 7-8) green onions 1 medium bunch (about 6) green garlic 2 tablespoons butter for sautéing, plus melted butter for the tops 1 bunch fresh sorrel thinly chopped 1 bunch fresh dill 1 bunch fresh cilantro 1 bunch fresh parsley 1 tablespoon lemon juice 1 fresh serrano pepper, seeded and diced Salt and freshly ground black pepper