Spinach Skillet Flatbreads (No Oven Needed)

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.

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