Make the dough. Mix the flour and salt, then add the water a little at a time. Knead for 4–5 minutes into a soft, smooth dough. Cover and rest for 20–30 minutes.

Prepare the greens. Wash them and dry them well, because wet greens tear the dough. Remove tough stems. Wear gloves for nettles until they are chopped.

Chop. Chop all the greens and the spring onions finely by hand.

Dress the filling at the last minute. Just before shaping, mix the greens with the oil, salt, pepper and any lemon or paprika. Salt draws water out of the leaves, so don't do this early.

Roll out. Divide the dough into 8 balls. Roll each one on a floured surface into a thin round about 20 cm (8 in) across.

Fill and close. Pile a generous handful of filling in the middle, leaving a border. Bring the edges up over the filling and pinch them together along the centre. Turn the bread over and press it flat with your palm. Alternatively, fill one half and fold it into a half-moon.

Cook. Heat a large, dry, heavy frying pan or griddle over medium-high heat. Cook each bread for 2–4 minutes per side over medium heat, until browned in spots and cooked through.

Serve hot. Brush with a little butter or oil if you like. Stack the breads between clean towels to keep them soft, and eat them warm.