Description
Soft, buttery, and bursting with fresh flavors, this Spinach and Green Onion Pan Flatbread is a delightful homemade treat. The dough is tender and golden, infused with chopped spinach and green onions for a refreshing twist. Perfect for breakfast, lunch, or dinner, this flatbread pairs beautifully with dips, cheeses, or grilled meats. Plus, it’s easy to make and full of wholesome goodness!
Ingredients
Scale
- 300ml (1 ½ cups) warm water – Helps activate the yeast and bind the dough.
- 1 teaspoon (7g) salt – Enhances flavor and strengthens gluten.
- 1 egg – Adds moisture and richness to the dough.
- 550g (4 1/5 cups) flour – Provides the structure and texture of the bread.
- 40g chopped green onions – Adds a mild sweetness and fresh aroma.
- 50g chopped spinach – Infuses the flatbread with nutrients and vibrant color.
- ½ teaspoon salt – Balances the flavors of the filling.
- ½ teaspoon red pepper – Adds a gentle heat to the filling.
- 100g butter – Used for cooking and brushing, adding a delicious richness.
Instructions
- Prepare the Dough: In a large mixing bowl, whisk together warm water, salt, and the egg until well combined. Gradually add flour, stirring continuously until a soft dough forms.
- Knead the Dough: Transfer the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.
- Let the Dough Rest: Place it in a bowl, cover with a clean towel, and let it rest for 30 minutes to 1 hour.
- Shape the Flatbreads: Divide the dough into equal portions, roll them into balls, and flatten each into a ¼-inch thick disc.
- Cook the Flatbreads: Heat a skillet over medium heat, melt a small amount of butter, and cook each flatbread for 2-3 minutes per side until golden brown.
- Prepare the Filling: In a separate skillet, melt butter and sauté green onions, spinach, salt, and red pepper for 3-4 minutes until tender.
- Assemble the Flatbreads: Spread the spinach and green onion mixture over the cooked flatbreads. Optionally, brush with melted butter for extra flavor.
- Serve Warm: Enjoy your homemade flatbreads with dips, cheese, or as a side dish!
Notes
- If the dough feels too sticky, add a little more flour.
- If the dough is too dry, add a few drops of warm water.
- For extra crispiness, cook the flatbreads on medium heat with butter instead of oil.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- To freeze, stack with parchment paper between each flatbread and store in a ziplock bag for up to 3 months.
- Best served warm with yogurt, cheese, or grilled meats.
- Prep Time: 15 minutes
- 60 minutes:
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Pan-Frying
- Cuisine: Mediterranean