Ingredients
For the dough:
- 500 g bread (strong) flour, plus more for rolling (4 cups)
- 7 g salt (1 tsp)
- 270 mL water, lukewarm (1 cup + 1 tbsp)
- 20 mL olive oil (1 ½ tbsp)
- 7 mL apple cider vinegar (1 tsp)
For the filling:
- 350 g silverbeet, cut into strips (0.8 lb)
- 1 × small onion (finely chopped)
- 12 g salt (2 tsp)
- 20 mL olive oil (1 ½ tbsp)
For the coating:
- 3 × cloves of garlic (minced)
- 20 mL olive oil (1 ½ tbsp)
Method
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Prepare dough: Sift flour into a bowl, add salt, and mix with a whisk. In a separate bowl, combine water, oil, and vinegar. Pour into the flour and mix to form a shaggy dough. Knead until smooth.
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Rest dough: Divide dough in half, shape into balls, wrap in cling film, and let rest at room temperature for 1 hour.
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Prep filling: Remove white stalks from silverbeet, cut leaves into strips, wash, and dry. Finely chop onion and mix with silverbeet, seasoning with salt and olive oil.
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Preheat oven: Set oven to 200 °C.
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Prepare baking pan: After the dough has rested, invert a round baking pan and cut a piece of baking paper to fit. Set aside.
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Roll out dough: Roll out the first dough piece into a round, about 2 mm thick, slightly larger than the pan. Place it in the lined pan and spread the filling evenly on top.
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Top layer: Roll out the second dough piece and place it over the filling. Trim any excess dough. Pinch and twist the edges to seal and poke the top with a toothpick or fork.
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Bake: Bake for 30-35 minutes until golden. The soparnik may puff up but will settle.
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Finish: Remove from the oven, slide onto a wooden board, and discard baking paper. Brush the top with a mixture of minced garlic and olive oil.
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Serve: Let rest for 10 minutes, then cut into diamond-shaped pieces. Enjoy!
