Fluffy Spinach Flatbread

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.