Spinach Flatbread recipe
This savory Spinach Flatbread recipe is a fun take on Mediterranean-style flatbreads. It’s easy to make on the stovetop using pantry staples, like bread flour, water, sugar, salt, yeast, and olive oil. What I love most about this recipe, aside from its deliciousness, is that it uses an entire 5-oz bag of spinach. Spinach is jam-packed with powerful antioxidants and fiber, making this recipe a healthier option for my family. Besides, this delicious flatbread is endlessly customizable — serve with any curry or pile on your favorite toppings!
Start with the spinach. Blanch, ice bath, then transfer it to a blender. Add enough water to get 11.6 oz. Blend until completely smooth. In a large mixing bowl, combine flour, yeast, sugar and salt. For best results, I recommend weighing your flour. Alternatively, measure it by spooning it lightly into a cup and sweeping off any excess. Pour in the spinach purée and mix to combine, adding another splash of water if the dough looks too dry. Drizzle the dough with olive oil and knead a few times until smooth. Shape the dough into a ball, cover and let it rise until doubled in bulk. Divide the dough into 8 even pieces and roll each piece into a ball. Cover and let sit until slightly puffed. Use a rolling pin to flatten each dough ball into a disk. Cook the flatbreads in a hot cast iron skillet until bubbly. Keep the flatbreads warm and serve alongside your favorite curries, dips, and more.
To make the Spinach Flatbread, you will need the following ingredients:
Steps to make Spinach Flatbread
- 1
How to blanch spinach
7
Bring a pot of water to a boil. Fill a bowl with cold water and ice cubes. Place 5 ounces spinach into the pot of boiling water and cook for 1 to 2 minutes.
- 2
Transfer spinach to ice bath
1
Using a slotted spoon, transfer the spinach to the prepared ice bath.
- 3
Make spinach puree
2
Transfer the spinach to a blender and add enough water to get 11.6 ounces total of both spinach and water. Blend until completely smooth.
- 4
Combine dry ingredients
1
In a large mixing bowl, whisk together 4 cups bread flour, 2 teaspoons yeast, 2 teaspoons sugar, and 1 ½ teaspoons salt.
- 5
Add spinach puree
2
Add in the spinach purée and stir until well combined. Add some of the spinach cooking water, 1 tablespoon at a time, if needed, to form a dough.
- 6
Knead
2
Once the dough starts to combine, add 1 tablespoon olive oil and knead until smooth. Shape the dough into a ball.
- 7
Let rise
1h 30m
Cover the bowl with plastic wrap and let the dough rise until doubled in bulk, about 1 ½ hours.
- 8
Divide dough
2
Once doubled in size, divide the dough into 8 even pieces and roll each piece into a ball. Arrange the balls on a lightly floured surface. Cover with a cloth and set aside to rise until slightly puffed, about 30 minutes.
- 9
Heat cast iron skillet and roll dough
5
Heat a large cast iron skillet to medium-high heat. Working with one piece of dough at a time, roll it into a rough oval about ¼-inch thick.
- 10
Cook
25
Once the skillet is hot, dry-fry the flatbreads one at a time. Cook for 1 to 2 minutes or until the top starts to bubble and the bottom turns lightly golden. Flip and cook for 1 to 2 minutes more on the other side. Remove the cooked flatbread from the skillet and wrap it in a clean cloth. Repeat with the remaining flatbreads.
- 11
Serve
Serve and enjoy! To store, let the flatbreads cool completely and place them in a resealable plastic bag or container for up to 3 days. Freeze for longer storage. Reheat before serving.
Recipe Reviews
Healthy spinach flatbread! Great!
Write your own review