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1
Sift the bread flour and 1/2 teaspoon salt into a large bowl.
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2
Form a well in the center and pour in 1 tablespoon of the oil or melted butter and 1/4 cup lukewarm water.
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3
Work the flour into the liquid and form a dough.
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4
Knead the dough, sprinkling on a bit more flour if necessary, until it is smooth, about 5 minutes.
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5
Divide the dough in four, roll each piece into a ball, place on a lightly floured work surface and cover with a damp cloth.
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6
Allow to rest 20 minutes.
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7
Meanwhile, pulverize garlic with a few generous pinches of salt.
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8
Melt butter in a skillet with a cover, add onion and crushed garlic, and cook over medium heat until softened.
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9
Add spinach, nutmeg and chili flakes.
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10
Cover and cook 2 to 3 minutes.
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11
Stir in the flour, then the milk, and cook, stirring, until smooth.
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12
Beat in cheese and season with salt and pepper.
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13
Set aside.
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14
Cut 4 8-inch squares of foil or parchment paper.
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15
Heat a griddle or skillet over medium-high heat and wipe it with oil or melted butter.
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16
Roll balls of dough on a floured surface into thin rounds 5 to 6 inches in diameter.
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17
Place one round on griddle, shift it to be sure it is not sticking, and cook about a minute, until it starts to bubble and brown on the underside.
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18
Brush top with 1/4 teaspoon oil or butter, then flip it over.
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19
Spread one-fourth of the spinach filling on the cooked side.
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20
Allow bottom to cook about 45 seconds, until lightly browned.
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21
Lift flatbread onto a square of foil or paper, roll into a cone and wrap it up.
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22
Repeat with remaining dough and filling, and serve.
