Spinach Flatbreads

January 22, 2017

Sneak leafy greens into your kid’s sandwiches by making this Spinach Flatbread – it’s easy and it’s good for them and us, too. 

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When someone says leafy greens, the first thing comes to mind is spinach. I think that would prove that my favorite leafy green is spinach. I used to put spinach in vegetable soups/stews, but when told by friends that spinach is good for anemia, I started consuming spinach like Popeye. Since then, I could eat spinach in any form… even in the form of flatbread.

Well, I was really aiming for tortillas since I really wanted to make my own. Somehow and by accident, these came out as flatbreads. At first I was a little disappointed, but when I saw the dough cooking beautifully, I felt nothing but happiness. I also love the spinach specks – how gorgeous!

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I was a little nervous at first knowing that this has no yeast and was doubtful that the baking powder alone will do its thing and will make this bread pliable. The secret? You just have to believe. 😀

What do think my friends at Fiesta Friday # 155? Will you say something about my Spinach Flatbread? 😀

Spinach Flatbread

Ingredients:
  • 1 1/2 cup flour (all-purpose or whole wheat; I used AP flour)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp canola oil (or vegetable oil)
  • 1 1/2 cup baby spinach
  • 2-3 tbsp water for the dough
  • water for simmering the spinach
 Instructions:
  1. In a pan, add water. Place over a stove on medium heat. When the bubbles appear at the edges, add the 1 1/2 cup of spinach and cook for 2 minutes.
  2. Using a strainer, drain water from the spinach and run under a very cold water.
  3. Transfer to a blender and puree the spinach. You may need to add little water in this step. I did pureed mine using a mortar and pestle because my blender was acting up.
  4. In a bowl, combine flour, baking powder, salt and vegetable oil.
  5. Add in spinach puree and mix until crumbly.
  6. Add in 2-3 tbsp (or more) water until the dough comes together.
  7. Cover the bowl with cling wrap and set aside for 30 minutes.
  8. In a lightly floured surface, flatten the dough and divide into three.
  9. Flatten each to 7-8 inches disk.
  10. In a non stick skillet with high heat, cook the flatten dough until brown spots appear. Flip and cook the other side.
  11. Repeat until all is cooked.

Notes:

This recipe made only 3 8 inches flatbreads, but can be doubled, tripled…

These flatbreads are good for wraps or can be paired with dips or dressings. 😉 

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