This Spinach and Green Onion Flatbread is soft, flavorful, and perfect for any time of day. With a delicious filling of fresh spinach and green onions, this no-oven recipe is an easy way to enjoy homemade bread with a twist. Simple ingredients come together to create a dish that’s wholesome, tasty, and versatile.
Preparation Time
- Prep Time: 20 minutes
- Resting Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 15 minutes
Ingredients
- 1 1/2 cups warm water (300 ml)
- 1 tsp salt
- 1 egg
- 4 1/5 cups all-purpose flour (550 g)
- 1 bunch green onions, finely chopped
- 1 bunch spinach, finely chopped
- 1/2 tsp salt
- 1/2 tsp red pepper
- 3.5 oz (100 g) unsalted butter, melted
- Extra butter for cooking
Directions
- Prepare the Dough:
- In a large mixing bowl, combine warm water, 1 tsp salt, and the egg. Whisk until well mixed.
- Gradually add the flour while mixing until a soft dough forms.
- Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Cover with a kitchen towel and let it rest for 30 minutes.
- Prepare the Filling:
- In a bowl, combine the chopped green onions, spinach, 1/2 tsp salt, and red pepper. Mix well.
- Shape the Flatbreads:
- Divide the dough into 8 equal portions. Roll each portion into a ball.
- Roll out one ball into a thin circle on a floured surface.
- Brush the surface with melted butter, then spread 2-3 tablespoons of the spinach and green onion mixture over half of the circle.
- Fold the other half over the filling, creating a semi-circle. Seal the edges by pressing them firmly.
- Cook the Flatbreads:
- Heat a non-stick or cast-iron pan over medium heat. Add a small amount of butter.
- Cook each flatbread for 3-4 minutes on each side, until golden brown and slightly crispy.
- Brush the cooked flatbreads with additional melted butter while they’re hot.
- Serve and Enjoy:
- Serve warm as a snack, appetizer, or side dish.
Serving Suggestions
- Pair with yogurt or sour cream for dipping.
- Serve alongside a bowl of soup or stew for a hearty meal.
- Enjoy as a light lunch with a fresh salad.
Cooking Tips
- Use room-temperature butter for brushing to ensure even coating.
- Roll the dough as thin as possible for a flakier texture.
- Adjust the spice level by adding more or less red pepper.
Nutritional Benefits
- Spinach is packed with iron, fiber, and vitamins A and C.
- Green onions provide antioxidants and a mild, fresh flavor.
- Homemade flatbreads are lower in preservatives compared to store-bought bread.
Dietary Information
- Vegetarian
- Can be made dairy-free by substituting butter with olive oil.
Nutritional Facts (Per Flatbread)
- Calories: 220
- Protein: 6g
- Carbohydrates: 35g
- Fat: 8g
- Fiber: 2g
Storage
- Store cooked flatbreads in an airtight container in the refrigerator for up to 3 days.
- Reheat in a dry pan over medium heat or in the microwave.
- To freeze, wrap individual flatbreads in plastic wrap and store them in a freezer-safe bag for up to 1 month.
Why You’ll Love This Recipe
- It’s quick, easy, and doesn’t require an oven.
- The combination of fresh spinach and green onions makes the filling flavorful and healthy.
- The soft, golden-brown bread is perfect for any occasion.
- It’s versatile and pairs well with dips, soups, or as a standalone snack.
Conclusion
This Spinach and Green Onion Stuffed Flatbread is an easy and delicious recipe that’s perfect for every occasion. With its soft, golden crust and flavorful veggie-packed filling, this flatbread is bound to become a family favorite. Whether served as a snack or paired with your favorite dishes, it’s a recipe you’ll return to again and again.
Frequently Asked Questions
- Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture may be slightly denser with whole wheat flour. - Can I use frozen spinach?
Yes, thaw and squeeze out excess water before using. - Can I add cheese to the filling?
Absolutely! Feta, mozzarella, or cheddar cheese would complement the flavors. - Can I skip the egg in the dough?
Yes, you can omit the egg, but the dough may be slightly less rich. - Can I bake these flatbreads instead of pan-frying?
Yes, bake at 200°C (400°F) for 10-12 minutes, flipping halfway. - What can I use instead of butter?
Olive oil is a great alternative for brushing and cooking. - How do I prevent the flatbreads from sticking to the pan?
Use a non-stick pan or grease the pan with butter or oil before cooking. - Can I make the dough in advance?
Yes, refrigerate the dough for up to 24 hours and let it come to room temperature before rolling. - How do I keep the flatbreads warm?
Place cooked flatbreads in a warm oven (150°F) until ready to serve. - What other herbs can I add to the filling?
Fresh dill, parsley, or cilantro would enhance the flavor.