Fluffy Spinach Flatbread
Serves 6
30 mins prep
20 mins cook
50 mins total
This recipe for fluffy spinach flatbreads does not require a stand mixer and combines healthy spinach with bread flour. The result is not only visually appealing but also delicious and nutritious. The recipe yields 6 flatbreads, each approximately 7 inches in diameter. These flatbreads are excellent for serving with various dishes or enjoying on their own, providing both carbs and micronutrients.
0 servings
1: Blanch your spinach. After the ice bath gently squeeze out the excess water and transfer the spinach to a blender. 2: Add water back into the blender until you have 330g total of both spinach and water. Blend until smooth. 3: In a large bowl, combine all ingredients except for the olive oil. Knead until everything comes together. It’s ok if it is a little shaggy. 4: Add the olive oil and knead until smooth. 5: Shape the dough into a ball and place it back into the bowl. Cover and let rise for 1.5-2hrs or until doubled in size. 6: Punch the dough to deflate. Divide into 6 equal sections (or more for smaller flatbreads). 7: Shape each section into balls, cover, and let rest for 20-30mins until they are slightly puffy. 8: Roll each dough ball into a pancake ~7” in diameter. 9: Heat a large pan over medium high heat and cook the first side for 3-5mins or until the top becomes very bubbly. 10: Flip and cook the other side for 2-3mins. Flip one or two more times to ensure even cooking then remove from heat. 11: Lightly brush with olive oil.
