Recipe: Bread and spinach
Spinach Flatbread (Stuffed Spinach Bread)
Servings: 2 people (can be doubled)
Preparation Time: 45-60 minutes
Baking Time: 20-30 minutes
Ingredients:
Spinach Filling: 1 kg fresh spinach Juice of 1 lemon 2 tablespoons sumac 1 teaspoon black pepper (ground) Salt to taste 1 cup olive oil 5 medium onions Red chili powder / chili flakes (to taste) Dough: 1 kg all-purpose flour 2 tablespoons cornstarch (or starch) Salt to taste Warm water (as needed for kneading)
Instructions:
Prepare the Spinach Filling:
Wash the spinach thoroughly, then chop it very finely. Squeeze the chopped spinach well to remove excess water. Add lemon juice, sumac, black pepper, salt, and olive oil. Mix everything well.
Prepare the Onions:
Chop the onions into small squares. In a pan over medium heat, sauté the onions in a little oil until they become soft and lightly golden. Add sumac, salt, and black pepper to the onions. Mix well and let the mixture cool completely. Once cooled, add the onions to the spinach mixture. Add red chili powder according to your preference and mix all ingredients together.
Prepare the Dough:
In a large bowl, mix the flour, cornstarch, and salt. Gradually add warm water and knead until you get a smooth, elastic, non-sticky dough. Cover the dough and let it rest for 20-30 minutes.
Shaping the Bread:
Divide the dough into medium-sized balls. Prepare a plate with some oil and a spoonful of cornstarch. Take each dough ball, dip it in the oil-cornstarch mixture, then roll it out on a surface sprinkled with cornstarch until it becomes very thin. Cut the rolled dough in half. Place the spinach filling in a long line along each half. Roll the dough over the filling (into a long roll or desired shape).
Baking:
Preheat the oven to 180°C (350°F). Place the stuffed breads on a baking tray lined with parchment paper or lightly greased. Bake from the bottom until the base turns golden. Then switch to the top grill/broiler until the top becomes nicely golden brown.
Tips:
Make sure to squeeze the spinach very well so it doesn’t release water. The thinner you roll the dough, the crispier the bread will be. You can adjust the amount of onions or spices according to your taste.
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