These are my everyday green wonders. I have made them in cramped cafe kitchens and on sunny windowsills in Bristol, and they always feel like a small kindness on the table.
I call it my Easy spinach flatbread recipe no yogurt because it stays light and entirely plant based, and the colour alone gets people curious. The spinach purees right into the dough, making a soft, slightly chewy bread that works as wraps, sides, or quick snack bread.
Short story: I learned the basics washing up at a little vegetarian cafe by the sea. We used to throw spinach into everything. It stuck with me. Actually, that memory is why I measure things carefully now, but I also improvise when I must.
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.
Using a slotted spoon, transfer the spinach to the prepared ice bath.
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.
In a large mixing bowl, whisk together 4 cups bread flour, 2 teaspoons yeast, 2 teaspoons sugar, and 1 ½ teaspoons salt.
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.
Once the dough starts to combine, add 1 tablespoon olive oil and knead until smooth. Shape the dough into a ball.
Cover the bowl with plastic wrap and let the dough rise until doubled in bulk, about 1 ½ hours.
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.
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.
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.
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.
Use a pot for boiling and a bowl for an ice bath. A slotted spoon is handy for moving the spinach, and any basic blender will make the puree smooth. A large bowl does the mixing and a rolling pin or a wine bottle helps you roll the rounds to about a quarter inch.
I cook them in a cast iron skillet on medium high heat. Heat matters, but you do not need any fancy kit. A clean cloth keeps the cooked flatbreads soft while you finish the batch.
Keep the blanching simple: 1 to 2 minutes in boiling water, then into ice water to lock the colour. The goal is a silky puree and an even Green spinach flatbread dough so the texture and colour match across the whole batch.
If the dough feels dry, add a tablespoon of the reserved spinach water at a time. Olive oil in the dough makes the crumb tender and pliable for folding into Vegan spinach wraps or for tearing into soups.
When you cook them, treat this as a Skillet flatbread recipe: cook one at a time so they puff and char in the right places, and wrap them in a cloth to steam softly after cooking to keep that Fresh spinach flatbread softness.
Garlic and rosemary work beautifully if you want herbs in the dough. For a spicier version add fresh chilies to the puree and a teaspoon of cumin for warmth.
If you like something more roti like, you can use this as a Spinach roti recipe base and roll them a bit thinner. For indulgence, tuck in grated plant based cheese and roll so you get pockets of melted flavour.
These are perfect as Homemade sandwich wraps, layered with avocado, roasted veg, and seeds. They make excellent Vegan spinach wraps for a quick lunch, and they are lovely torn into a warm lentil stew.
For parties, stack them with dips like tahini or baba ganoush. They look bright and inviting, which helps people try something green and new.
Cool completely before storing to avoid condensation. Stack with parchment between each and freeze for up to a month. Thaw at room temperature and warm quickly in a hot skillet to recover the texture.
Chop the blanched spinach finely and mash with a fork or potato masher, adding a little water to reach a smooth, spreadable texture. It will be a bit more rustic, but it works. I have done it in tiny flats and the result was honest and tasty.
Freeze them flat with parchment in between. They keep for about a month. Reheat in a skillet from thawed or cold; the heat brings back a little crispness to the edges.
Check your yeast by proofing it in warm water with a pinch of sugar to see if it bubbles. Also check the room temperature. I once left a bowl in a cold kitchen and nothing happened until I moved it near the oven light. Try again and be patient.
Yes. Use a commercial gluten free flour blend with xanthan gum and you may need a touch more puree or water. The texture will be different but the green flavour will come through.
Yes, but keep the total weight about the same or the dough hydration will change. A little kale or herbs works well. I once added carrot and the flatbreads had a sweet note that surprised me for the better.
This easy Spinach Flatbread recipe gives you a way to make gorgeous flatbreads and will impress the whole family. It’s easy to make and uses just a few pantry staples and a whole bag of spinach. Did you make this recipe? Tag @cookmerecipes on Instagram and hashtag it #cookmerecipes.
Healthy spinach flatbread! Great!
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