Green Garlic Spinach Flatbread

by | Jul 8, 2019 | 19 comments

There is nothing more delicious than a super green, full of flavour flatbread, hot off the pan flatbread. These Green Garlic Spinach Flatbreads are a favourite vegan recipe in our kitchen and are on repeat in my weekly cooking schedule. I like nothing better than to slather the first flatbread with a generous amount of butter and devouring it hot, butter melting and dripping from the ends. It satisfies my flaky gluten loving soul and sets me up nicely pre-dinner.

Green Garlic Spinach Flatbreads - Cook Republic #vegan #healthyrecipe #sodastreamGreen Garlic Spinach Flatbreads - Cook Republic #vegan #healthyrecipe #sodastreamGreen Garlic Spinach Flatbreads - Cook Republic #vegan #healthyrecipe #sodastream

Sparkling Water To Aerate Batters And Doughs

Sparkling water is a clever way to quickly aerate doughs and batters. Especially if you have sparkling water on hand with a SodaStream Sparkling Water Maker. It is one of the most used items in my kitchen and I absolutely love experimenting with it in food recipes and not just drinks.

These Green Garlic Spinach Flatbreads are not only gorgeous to look at but are utterly wholesome and packed with vital nutrients A stack of these on leftover night is a fun flatbread party as everyone can literally go to town, slathering and stuffing these with whatever suits their fancy. Here I show you my favourite stuffing for the flatbreads with some prepped things always lurking in my fridge. Fresh green salsa verde, pickled beetroot, cooked quinoa, cooked black beans, some coconut yoghurt and of course – the mighty Sriracha. I’d also add some smoked salmon or pan-fried tofu for added protein and a heartier wrap.

Green Garlic Spinach Flatbreads - Cook Republic #vegan #healthyrecipe #sodastream Green Garlic Spinach Flatbreads - Cook Republic #vegan #healthyrecipe #sodastreamGreen Garlic Spinach Flatbreads - Cook Republic #vegan #healthyrecipe #sodastreamGreen Garlic Spinach Flatbreads - Cook Republic #vegan #healthyrecipe #sodastreamGreen Garlic Spinach Flatbreads - Cook Republic #vegan #healthyrecipe #sodastream

Green Garlic Spinach Flatbreads - Cook Republic #vegan #healthyrecipe #sodastream

 

 

 

Here are some other vegetarian/vegan stuffing options for a delicious, nutritious meal. I have tried these spinach flatbreads with almost all of the options below and they are all amazing!

And if you have nothing, butter is the way to go. It really hits the good spot. Try it and let me know what you think, I am absolutely sure you are going to love it!

 

Green Garlic Spinach Flatbreads - Cook Republic #vegan #healthyrecipe #sodastream

GREEN GARLIC SPINACH FLATBREADS

5 from 5 votes
Print Recipe Rate / Comment
Course // Dinner
Cuisine // Dairy Free, Nut Free, Vegan, Vegetarian
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 8

Ingredients

  • 1 ½ cups (50 g) baby spinach
  • 3 garlic cloves
  • 1 ½ teaspoons sea salt flakes
  • 2 tablespoons extra virgin olive oil
  • ¼ cup (60 g) coconut yoghurt
  • 1/3 cup (80 ml) sparkling water
  • 2 cups (280 g) spelt flour
  • Extra spelt flour, for dusting

Instructions

  • Place spinach, garlic, salt, olive oil, coconut yoghurt and sparkling water in the jug of a blender. Process until smooth.
  • Place spelt flour in a medium bowl. Make a well in the centre. Add the spinach mix in the well. Using a wooden spoon, mix into a rough dough.
  • Dust a clean working surface with spelt flour. Place the dough on the flour and knead it until smooth. Divide dough into 8 equal portions. Roll each portion in a round shape. Flatten it with the palm of your hand and dust both sides with flour. Using a rolling pin, roll the dough into a 6-inch round shape. Repeat with the remaining dough portions.
  • Heat a frying pan on medium. Place the rolled flatbread on the frying pan and fry each side for approximately 2-3 minutes until cooked and golden.
  • Place cooked spinach flatbreads in a tea towel and fold the edges to cover the flatbreads and keep them warm.
  • To serve, slather spinach flatbreads with coconut yoghurt and top with pickled beetroot, quinoa, black beans, salad leaves and hot sauce.

Notes

You can substitute spelt with wholemeal/whole wheat/plain flour.
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic

 

 

Note – This post is sponsored by Sodastream. The recipe and video were specially created for Sodastream’s Spirit machines. It is a brand/product that I love and have been using for almost a decade. I believe that using Sodastream is not only fun but helps reduce plastic bottle usage and waste. All opinions and musings are my own.

 

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SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

19 Comments
  1. Kankana Saxena

    5 stars
    I absolutely love this dish Sneh! It’s so vibrant and nutritional.

    Reply
    • Sneh

      Thanks Kankana

      Reply
  2. Sai

    Hi Sneh! I love the look of these flatbread! Would it work if I replaced the coconut yoghurt with regular yoghurt?

    Reply
    • Sneh

      Absolutely! That will work perfectly too

      Reply
  3. Patricia

    Could I replace the spelt with multigrain flour?

    Reply
    • Sneh

      Patricia, yes that would work very well. The flatbreads would be a bit more rustic but equally good. x

      Reply
  4. Carol Abnett

    Hi Sneh,
    These look amazing and I have some baby spinach in my garden that needs picking,
    how long in advance could you make the dough, can you make it and leave it covered until ready to roll and cook?
    Thanks Carol.

    Reply
    • Sneh

      You can make the dough 5-6 hours in advance. I often make it and leave it in a cool spot in my kitchen, covered with a damp tea towel.x

      Reply
  5. Eha

    5 stars
    An absolute drawcard even for the usually non-baker me ! Also a goof reason to purchase the Sodastream I have meant to get for eons . . . ! Glad my usual yoghurt might work . ., .

    Reply
  6. Suzanne

    5 stars
    Those photographs are exquisite, I love that sensuous green! I will definitely be making this. Lovely & nutritious!

    Reply
  7. Sarah | Well and Full

    I love the idea of making homemade flatbreads! They’re such a gorgeous green color 🙂

    Reply
  8. mehmood

    5 stars
    It looks great.

    Reply
  9. Ali Anwar

    I think I should try this one. It looks delicious.

    Reply
  10. Emily

    Hello Sneh,
    I have been loving your sourdough content this past week, thank you! Would there be a way to incorporate some discard starter to these flatbreads? They look so delicious and I’ve been planning to make them. Thank you

    Reply
    • Sneh

      Absolutely Emily! You can add the starter discard to this first instead of water, mix the dough and see if you need water to loosen it. x

      Reply
  11. Evelien

    5 stars
    This is so delicious, I’m eating the leftovers for breakfast as we speak. They dried out a bit overnight, I kept them in the tea towel. Any advise to prevent drying out for next time?
    Thank you!!

    Reply
    • Sneh

      Thanks Evelien! Next time you make these, don’t add salt to the blender mix. Instead after you have mashed and crumbled the flour with the green liquid in a bowl for a while, add the salt then and knead to a soft dough. If you feel it needs a bit of water (the dough should be soft), add a tablespoon or so. A soft dough will yield softer flatbreads. Also, try and use less dry flour for dusting while rolling. The more dry flour you use, the drier your flatbread will be. x

      Reply
  12. Tiffany Lee

    Any replacements for the spelt flour with something gluten free?

    Reply
    • Sneh

      You can try buckwheat or sorghum flours or a mix of both. They can be really good in these flatbreads. 🙂

      Reply

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