Materials required:
Flatbread requires a bowl of warm water—300 milliliters, or about 1 1/2 cups—to activate the yeast and bind the dough, which makes it soft and simple to handle. The water has to be at the right temperature—not too hot nor too cold—in order to bake light, airy bread. Because of this, the yeast may do its miracles.
Seven grams (or one teaspoon) of salt: For our flatbread, salt is a must-have ingredient since it elevates the taste, gives the dough more texture, highlights the savory richness, and counteracts the dough’s natural sweetness. When sparingly sprinkled into the dough, salt helps limit yeast activity and strengthens the gluten structure, resulting in a well-rounded and delicious loaf of bread.
An egg is added to the flatbread dough to make it richer and creamier, and it also adds moisture and flavor, so the crumb is soft and savory. The eggs, when lightly beaten and incorporated into the dough, provide the bread’s signature silky texture and golden color, elevating it from excellent to extraordinary.
Our flatbread starts with 550 grams (or 4.5 cups) of flour, which provides structure and texture to the dough and enables it to rise and expand when baking. A chewy texture and a balanced flavor profile are the outcomes of combining whole wheat flour with all-purpose flour.
Half a gramme of chopped spinach and forty grams of chopped green onions: Our flatbread gets a visual and gustatory boost from the vibrant green onions and fresh spinach, which provide a hint of sweetness and a blast of flavor. When finely chopped and incorporated into the dough, these nutritious ingredients give our bread its signature aroma and mild taste, creating a memorable dining experience.
Salt and pepper, both measured in half a teaspoon each: We took our flatbread to the next level by adding a little of salt and a dash of red pepper. The result is a dish that is both mildly spicy and bursting with flavor. The dough is naturally sweet, and the spices bring out its sweetness and the green onions’ and spinach’s freshness. This harmonious blend of flavors is sure to please even the most discerning diners.
Our flatbread gets its decadent touch with 100 grams of butter, which makes it more delectable and gives it a golden crust. Spreading melted butter generously over cooked flatbread enhances its flavor and adds a decadent finishing touch that will delight even the most finicky eater.
Approach to Get Ready: Mix the egg, salt, and lukewarm water in a big basin. Combine all ingredients by whisking.
Slowly add flour to the wet ingredients while stirring continuously with a wooden spoon, until a soft dough forms.
To make the dough soft and smooth, place it on a floured board and knead it well for five to seven minutes.
Return the dough to the mixing bowl, cover with a clean kitchen towel, and set aside for 30 minutes to an hour to allow fermentation and flavor absorption.
Roll out each chunk of dough into a ball when it has rested, then divide the dough in half.
For each ball, roll out the dough into a disk that is about 1/4 inch thick.
In a skillet set over medium heat, melt a tablespoon of butter. The dough circles should be added to the pan after they have been flattened and cooked for two or three minutes on each side, or until they become a lovely golden color and begin to show signs of being cooked through.
When the flatbreads are in the oven, gather all of the filling ingredients and mix them up: In a separate skillet, melt the butter over medium heat. Incorporate chopped green onions and spinach into the butter as it melts. Add salt and pepper and mix well. After three or four minutes of cooking, the vegetables should be tender and fragrant.
Once the flatbreads are cooked to your liking, remove them from the pan and arrange them attractively on a plate.
Spoon the sautéed spinach and green onions evenly over all of the flatbreads.
