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 in 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, or half all-purpose and half whole wheat)
  • 180 ml room temperature water (¾ cup)
  • 30 g extra virgin olive oil (2 tbsp)
  • 3 g instant yeast (1 tsp)
  • 3 g baking soda, optional (½ tsp)
  • 6 g fine 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 in a skillet over medium heat. Add the garlic clove, spinach, and a pinch of salt and a bit of water 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

In a large bowl, combine the flour, yeast, baking soda (if using), and salt.

Add the water a little at a time, olive oil and mix until a dough forms.

spinach flatbread dough 

Fold in 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.

pieces of spinach dough pieces of spinach dough cooking

Heat a non-stick skillet over medium heat.

Cook each spinach flatbread over low heat for 4–5 minutes per side, until golden and cooked through.

Serve warm with a pinch of coarse salt.

 

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