Best Spinach And Yogurt Flatbreads Recipes

EASY YOGURT FLATBREAD

Steps:

• In a large bowl, whisk together the flour, salt, and baking powder.
• Add the yogurt and stir with a rubber spatula or dough hook to combine. When it starts looking crumbly, I abandon the stirring utensil and dig in with my hands, mashing and pressing, until the dough forms a cohesive ball. Cover and let the dough rest for 30-45 minutes.
• On a lightly floured counter, divide the dough into 12 pieces and roll each piece into a ball. Let rest while the griddle preheats.
• Preheat a griddle or skillet to medium heat (350-375 degrees on an electric griddle).
• Roll each ball of dough into about a 6-inch circle, flouring the rolling pin and counter as needed. The flatbreads can be as thin or thick as you like. I roll them a little thicker than a flour tortilla.
• Cook the flatbreads on the hot griddle or skillet until the dough starts to bubble up on the uncooked side, 2-3 minutes. Flip and cook on the other side until puffy, golden and cooked through, another 2-3 minutes. The exact time will depend on the skillet/griddle and temperature.
• Transfer cooked flatbread to a clean towel, stacking the hot flatbread as it comes off the griddle. Optional: butter the flatbread immediately after removing from the griddle.
• Serve warm or at room temperature (the flatbread keeps well covered in the refrigerator and can be warmed up prior to serving).

SPINACH-AND-YOGURT FLATBREADS

Steps:

• Preheat broiler with rack in top position. Toast cumin seeds in a small skillet over medium-high until fragrant, about 1 minute. Add sesame seeds and coconut and continue to toast, stirring constantly, until coconut is golden brown, 4 to 5 minutes more. Stir in 1/2 teaspoon salt. Transfer to a plate; let cool. Using the flat side of a chef's knife, crush garlic to a paste with 1 teaspoon salt; stir into yogurt.
• Drizzle spinach with 1 tablespoon oil; season with salt. Brush remaining 2 tablespoons oil over both sides of each flatbread; season with salt. Arrange in a single layer on a baking sheet; broil until edges are golden, about 1 minute. Flip and spread each flatbread with 1/4 cup yogurt mixture. Top with 1 cup spinach. Broil until spinach just begins to wilt, about 1 minute. Serve, drizzled with oil and sprinkled with coconut mixture and salt.

SPINACH FLATBREADS

Steps:

• In a small skillet, saute onion in 2 teaspoons oil until tender; set aside., Place pitas on an ungreased baking sheet; brush with remaining oil. Layer with spinach, onion and cheese. Sprinkle with pepper. Bake at 425° for 6-8 minutes or until cheese is melted.