Soparnik

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.

Rest dough: Divide dough in half, shape into balls, wrap in cling film, and let rest at room temperature for 1 hour.

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.

Preheat oven: Set oven to 200 °C.

Prepare baking pan: After the dough has rested, invert a round baking pan and cut a piece of baking paper to fit. Set aside.

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.

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.

Bake: Bake for 30-35 minutes until golden. The soparnik may puff up but will settle.

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.

Serve: Let rest for 10 minutes, then cut into diamond-shaped pieces. Enjoy!