This Layered Flatbread is soft, flaky, and filled with a delicious combination of spinach and green onions. It’s a simple recipe that doesn’t require yeast or an oven—just a skillet and some basic ingredients. Perfect for breakfast or as a snack, this flatbread is a must-try!
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 4-6
Ingredients
- Warm Water: 300 milliliters (1 1/2 cups)
- Salt: 1 teaspoon (7 grams)
- Egg: 1
- Flour: 550 grams (4 1/5 cups)
- Green Onions: 40 grams, finely chopped
- Spinach: 50 grams, finely chopped
- Salt for Filling: 1/2 teaspoon
- Red Pepper: 1/2 teaspoon
- Butter: 100 grams, melted
(Note: A 200-milliliter cup was used for measurement in this recipe.)
Directions
- Prepare the Dough:
- In a large mixing bowl, combine 300 milliliters (1 1/2 cups) of warm water and 1 teaspoon (7 grams) of salt. Stir well until the salt dissolves.
- Add 1 egg to the mixture and stir again until fully combined.
- Gradually add 550 grams (4 1/5 cups) of flour to the bowl, stirring continuously with a spoon until the mixture starts to come together.
- Knead the dough by hand for about 5-7 minutes, until it becomes smooth and elastic.
- Cover the dough with a cloth or plastic wrap and let it rest for 15 minutes to relax the gluten.
- Prepare the Filling:
- Finely chop a small bunch of green onions (40 grams) and a small bunch of spinach (50 grams).
- In a separate bowl, combine the chopped green onions and spinach. Add 1/2 teaspoon of salt and 1/2 teaspoon of red pepper. Stir well to mix the filling ingredients.
- Form the Flatbreads:
- Divide the rested dough into 8 equal pieces and roll them into balls.
- Cover the dough balls with a cloth to prevent them from drying out while you work.
- Roll out 2 balls thinly with a rolling pin to about 8-10 inches in diameter.
- Layer and Fill the Dough:
- Melt 100 grams of butter. Brush one layer of the rolled-out dough with melted butter.
- Sprinkle a small portion of the spinach and onion filling over the buttered dough layer.
- Place the second rolled-out layer on top of the first layer.
- Brush the top layer with more melted butter and add a bit more filling.
- Cut and Roll:
- Cut the layered dough into 6 strips.
- Roll each strip into a spiral shape. This will yield 4 flatbreads after rolling.
- Roll Out and Cook:
- Roll out each piece again to about an 8-inch (20 cm) diameter.
- Heat a skillet over medium heat and add a little butter to the hot skillet.
- Place a flatbread in the skillet and brush the top with more melted butter.
- Fry each flatbread in the skillet for about 3 minutes on each side, flipping from time to time until a golden brown crust forms.
- Serve:
- Serve hot as a delicious breakfast or snack. Enjoy the flaky texture and savory filling!
Serving Suggestions
- Serve these flatbreads warm with a side of yogurt, a fresh salad, or a bowl of soup for a satisfying meal.
- They can also be paired with a dipping sauce, like tzatziki or hummus, for added flavor.
Cooking Tips
- Dough Consistency: Make sure the dough is smooth and not sticky; add a little more flour if needed.
- Filling Variations: Feel free to add other herbs like dill or parsley, or add some feta cheese for extra flavor.
- Avoid Overcrowding: Cook the flatbreads one at a time in the skillet to ensure even cooking and browning.
Nutritional Benefits
- Spinach is rich in iron, vitamins A, C, and K, and provides essential nutrients.
- Green onions are low in calories and high in antioxidants, adding flavor without extra sodium.
- This flatbread is a good source of carbohydrates, providing energy to keep you going throughout the day.
Dietary Information
- Vegetarian: Yes
- Vegan: No (contains egg and butter; substitute with vegan alternatives if needed)
- Nut-Free: Yes
- Yeast-Free: Yes
Nutritional Facts (Per Serving)
- Calories: 310
- Protein: 6g
- Carbohydrates: 45g
- Dietary Fiber: 3g
- Sugars: 2g
- Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 35mg
- Sodium: 400mg
Storage Tips
- Refrigeration: Store leftover flatbreads in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven before serving.
- Freezing: These flatbreads freeze well. Wrap them individually in plastic wrap and store them in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
Why You’ll Love This Recipe
- Quick and Easy: Simple ingredients and straightforward steps make this recipe accessible for all skill levels.
- Versatile: Enjoy it as a breakfast, snack, or side dish, and customize the filling to your liking.
- No Oven Needed: A perfect recipe for those who don’t want to use an oven or are looking for a stove-top option.
- Flavorful and Flaky: The layers of dough brushed with butter create a crispy, buttery texture that’s simply irresistible.
Conclusion
Layered Flatbread with Spinach and Green Onion Filling is a delightful recipe that’s easy to make and full of flavor. The combination of tender spinach, fresh green onions, and a hint of red pepper creates a perfect balance in every bite. With its flaky layers and savory filling, this flatbread is sure to become a favorite in your kitchen. Whether you’re cooking for yourself or serving guests, this simple yet delicious recipe is always a hit!
Frequently Asked Questions (FAQs)
- Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture might be slightly denser. - Can I make the dough in advance?
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours. Let it come to room temperature before rolling out. - Can I add cheese to the filling?
Absolutely! Feta cheese or grated mozzarella would add a delicious twist. - Can I use other greens instead of spinach?
Yes, kale, chard, or arugula would work well as substitutes. - How can I make this recipe vegan?
Replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and use vegan butter. - Can I freeze the dough?
Yes, you can freeze the dough balls for up to 2 months. Thaw in the refrigerator and proceed with the recipe as instructed. - What type of skillet is best for cooking flatbreads?
A heavy-bottomed skillet, such as cast iron, works best for even cooking and browning. - How do I prevent the flatbreads from sticking to the skillet?
Ensure the skillet is hot enough before adding the flatbread, and use enough butter or oil. - Can I add herbs to the dough?
Yes, adding dried herbs like oregano, thyme, or rosemary to the dough can enhance the flavor. - How do I store leftover flatbreads?
Store them in an airtight container in the refrigerator and reheat them in a skillet or oven when ready to eat.