These spinach flatbreads are super easy to make…they are soft pillowy and loaded with the goodness of spinach.
– How easy are to make these flatbreads?
Super easy, just mix, knead a little, let it rise, divide into small balls, flat the balls, and cook on the skillet. No secret at all.
– Why these spinach flatbreads are so good?
The texture of these flatbreads is super soft, pillowy, and so aromatic with all the spinach puree in it.
– How do you serve these flatbreads?
You can use them like sliced bread, tortilla, pizza crust…use your imagination. They are very versatile!
– Are you ready to try this recipe?
- 200 g spinach leaves
- 150 g water
- 500 g AP flour
- 10 g yeast
- 10 g sugar
- 15 g olive oil
In a blender place the spinach leaves and water, blend until all the leaves are puréed.
Mix all the dry ingredients in a medium bowl
Add oil and spinach puree, mix until a ball forms.
Cover the dough and rest until the dough double/triple its initial size.
Divide the dough into ten little balls.
Roll out each dough into a thin disk using a rolling pin.
Cook in a preheated skillet, medium-hot, for approximately 1 minute each side.
Keep the flatbreads warm by wrapping them in a kitchen towel until you are ready to serve.
Store the leftover in an air-tight container in the refrigerator.
Warm them up by wrapping up the flatbread with moist paper towel and reheating in the microwave.
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