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.
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