Ingredients
The Dough
3 cups all-purpose flour
1 tsp salt
1 cup warm water
2 tbsp olive oil
The Spinach & Lentil Filling
1 cup brown or green lentils, rinsed
3 cups vegetable broth or water
10 oz fresh baby spinach, chopped
1 small yellow onion, finely diced
2 cloves garlic, minced
1 tsp ground cumin
½ tsp paprika
1 tbsp olive oil
Salt and black pepper to taste
Herbed Yogurt Sauce
1 cup plain Greek yogurt
1 tbsp lemon juice
1 tbsp fresh dill, chopped
1 clove garlic, minced
Instructions
1. Cook the Lentils
Combine rinsed lentils and vegetable broth in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until tender. Drain thoroughly and set aside.
2. Make the Dough
In a large bowl, whisk the flour and salt. Pour in the warm water and 2 tbsp of olive oil. Stir until a shaggy dough forms, then turn onto a floured surface. Knead for 5 minutes until smooth. Divide into 4 equal balls, cover with a towel, and let rest for 20 minutes.
3. Sauté the Filling
Heat 1 tbsp of olive oil in a skillet over medium heat. Sauté the diced onion and garlic for 3 minutes until soft. Stir in the cumin, paprika, salt, and pepper. Add the chopped spinach in handfuls, letting it wilt completely. Stir in the cooked lentils, lightly mashing them with the back of a spoon so the mixture binds. Remove from heat to cool.
4. Assemble and Shape
Roll one dough ball into a thin, 10-inch circle on a floured surface. Spread a generous layer of the spinach-lentil filling over one half, leaving a small border. Fold the empty half over the filling to form a half-moon shape, pressing the edges firmly to seal. Repeat for the remaining dough.
5. Pan-Sear and Serve
Heat a large, dry skillet over medium heat. Cook each flatbread for 3–4 minutes per side until beautiful deep-golden brown spots appear. Meanwhile, whisk the yogurt, lemon juice, dill, and garlic together in a bowl. Slice the warm flatbreads, stack them high, and serve with the cool dipping sauce!
Stuffed Spinach and Lentil Flatbreads
Ingredients
The Dough
3 cups all-purpose flour
1 tsp salt
1 cup warm water
2 tbsp olive oil
The Spinach & Lentil Filling
1 cup brown or green lentils, rinsed
3 cups vegetable broth or water
10 oz fresh baby spinach, chopped
1 small yellow onion, finely diced
2 cloves garlic, minced
1 tsp ground cumin
½ tsp paprika
1 tbsp olive oil
Salt and black pepper to taste
Herbed Yogurt Sauce
1 cup plain Greek yogurt
1 tbsp lemon juice
1 tbsp fresh dill, chopped
1 clove garlic, minced
Instructions
1. Cook the Lentils
Combine rinsed lentils and vegetable broth in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until tender. Drain thoroughly and set aside.
2. Make the Dough
In a large bowl, whisk the flour and salt. Pour in the warm water and 2 tbsp of olive oil. Stir until a shaggy dough forms, then turn onto a floured surface. Knead for 5 minutes until smooth. Divide into 4 equal balls, cover with a towel, and let rest for 20 minutes.
3. Sauté the Filling
Heat 1 tbsp of olive oil in a skillet over medium heat. Sauté the diced onion and garlic for 3 minutes until soft. Stir in the cumin, paprika, salt, and pepper. Add the chopped spinach in handfuls, letting it wilt completely. Stir in the cooked lentils, lightly mashing them with the back of a spoon so the mixture binds. Remove from heat to cool.
4. Assemble and Shape
Roll one dough ball into a thin, 10-inch circle on a floured surface. Spread a generous layer of the spinach-lentil filling over one half, leaving a small border. Fold the empty half over the filling to form a half-moon shape, pressing the edges firmly to seal. Repeat for the remaining dough.
5. Pan-Sear and Serve
Heat a large, dry skillet over medium heat. Cook each flatbread for 3–4 minutes per side until beautiful deep-golden brown spots appear. Meanwhile, whisk the yogurt, lemon juice, dill, and garlic together in a bowl. Slice the warm flatbreads, stack them high, and serve with the cool dipping sauce!
