Croatian Soparnik Chard Flatbread

Ingredients

• 2 thin pizza bases
• 5 cups Swiss chard, chopped
• 1 onion, thinly sliced
• 1 tbsp extra-virgin olive oil
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced, plus 1 clove for finishing
• 2 tbsp extra-virgin olive oil, for brushing
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Heat the oven to 475F (245C) with a baking sheet inside. Soparnik is baked under embers traditionally, so it needs the hottest oven you have.
2. Wash the chard well and dry it thoroughly, then chop it finely, stems and all. Toss it in a bowl with the sliced onion, the scallions, the 2 minced garlic cloves, 1 teaspoon salt, black pepper, and the tablespoon of olive oil.
3. Massage the mixture with your hands for a minute until the chard wilts and darkens, then leave it for 10 minutes. Squeeze it hard over the sink and discard the liquid; wet filling makes a soggy, splitting flatbread.
4. Spread the squeezed filling in an even layer over one pizza base, right out to the edge, and set the second base on top.
5. Press the two edges together firmly and roll or crimp them inward to seal the parcel completely, so no steam escapes at the sides.
6. Slide it onto the hot baking sheet and bake for 12 to 15 minutes, until the top is blistered, dry, and browned in patches.
7. Crush the remaining garlic clove with a pinch of salt and stir it into the 2 tablespoons of olive oil. Brush this over the hot soparnik the moment it leaves the oven so it soaks in.
8. Cut into diamonds and serve warm with the fresh herbs and lemon wedges.

Allergen note: No common allergens in the listed ingredients; check packaged items.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.