Ingredients:
For the Dough:
300 ml (1 ½ cups) warm water
7 g (1 tsp) salt
1 egg
550 g (4.5 cups) flour (a mix of whole wheat and all-purpose flour for best texture)
For the Filling:
50 g chopped spinach
40 g chopped green onions
½ tsp salt
½ tsp red pepper
For Cooking & Finishing:
100 g butter (for cooking and brushing)
Instructions:
Prepare the Dough:
In a large mixing bowl, whisk together warm water, salt, and egg until well combined.
Gradually add flour while stirring with a wooden spoon until a soft dough forms.
Transfer the dough to a floured surface and knead for 5–7 minutes until smooth and elastic.
Place the dough back in the bowl, cover with a clean kitchen towel, and let it rest for 30 minutes to 1 hour.
Shape the Flatbreads:
After resting, divide the dough into two equal portions.
Roll each portion into a ball, then flatten it into a disk about ¼ inch thick.
Cook the Flatbreads:
Heat a skillet over medium heat and melt a tablespoon of butter.
Cook each flatbread for 2–3 minutes per side, until golden brown and cooked through.
Prepare the Filling:
In a separate skillet, melt butter over medium heat.
Add the chopped spinach and green onions, then season with salt and red pepper.
Sauté for 3–4 minutes until the vegetables are tender and fragrant.
Assemble & Serve:
Place the cooked flatbreads on a plate.
Evenly spread the sautéed spinach and green onions over the flatbreads.
Brush with extra melted butter for added flavor.
Serve warm and enjoy!
