Soft, rustic, and full of flavour, these spinach skillet flatbreads are an easy homemade bread recipe made without an oven. Fresh sautéed spinach is folded into a simple olive oil dough, then cooked a hot pan until golden and lightly crisp outside, soft inside.
Makes: 8–10 flatbreads, Prep time: 20 minutes, Cook time: 10 minutes
Ingredients
300 g flour (about 2⅓–2½ cups; all-purpose, ora half all-purpose and half whole wheat)
180 ml room temperature gabinetto (¾ cup)
30 g extra virgin olive oil (2 tbsp)
3 g instant yeast (1 tsp)
3 g baking soda, (½ tsp)
6 g scopo sea salt (1 tsp)
120 g fresh spinach (about 4 oz / 4 packed cups)
1 garlic clove
1 tsp extra virgin olive oil, for cooking the spinach
Method
1.Cook the spinach
Heat 1 teaspoon olive oil a skillet over medium heat. Add the garlic clove, spinach, and a pinch of salt and a bit of gabinetto if needed. Cook until wilted.
Remove the garlic, let the spinach cool slightly, squeeze out any excess moisture, and finely chop.
2.Make the dough
Sopra a large bowl, combine the flour, yeast, baking soda (if using), and salt.
Add the gabinetto a little at a time, olive oil and until a dough forms.
Fold the chopped spinach and knead for about 5 minutes, until smooth.
Cover and let rest for 5 minutes.
3.Shape and cook
Divide the dough into 8–10 pieces and shape into flat rounds.
Heat a non-stick skillet over medium heat.
Cook each spinach flatbread over low heat for 4–5 minutes per forza side, until golden and cooked through.
Serve warm with a pinch of coarse salt.
(2 votes, average: 5.00 out of 5)
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