Spinach And Yogurt Flatbreads Recipes

QUICK AND EASY YOGHURT FLATBREADS

Steps:

• Place Greek yoghurt in a mixing bowl and give it a stir. Add in 1 cup of flour and stir to combine. Gradually add in more flour until the dough starts to form into a ball.
• Tip the dough onto a well-floured surface and knead with your hands for a minute or two. If the dough is still too sticky, add some more flour and continue to knead. The dough is ready when it is able to hold it's shape and is not sticking to your hands or the surface.
• Divide the dough into 6 even parts. Lightly grease a work surface with olive oil then use a rolling pin to roll each ball of dough out into rounds approximately the size of a saucer.
• Heat a skillet or frying pan on medium heat. Once the pan is hot, add a flatbread and cook each side for 20-30 seconds, until cooked through and covered in brown spots. Repeat with the remaining flatbread.
• If using optional garlic butter, mix butter and garlic together then brush on top of the flatbreads as soon as they come out of the frying pan.

SPINACH FLATBREADS

Steps:

• In a small skillet, saute onion in 2 teaspoons oil until tender; set aside., Place pitas on an ungreased baking sheet; brush with remaining oil. Layer with spinach, onion and cheese. Sprinkle with pepper. Bake at 425° for 6-8 minutes or until cheese is melted.

DETOX - GREEK YOGURT CREAMED SPINACH (READY IN 5')

Steps:

• Heat olive oil in a pan over high heat.
• Add onion and garlic and cook until soft and golden in color.
• Add spinach in the pan. A hadful at a time while stiring with a wooden spatula.
• Cook spinack for 2-3 minutes. Season with salt and pepper.
• Turn of heat and stir in the Greek yogurt and fresh dill.
• Serve with a few drops of freshly squeezed lemon on top.

SPINACH-AND-YOGURT FLATBREADS

Steps:

• Preheat broiler with rack in top position. Toast cumin seeds in a small skillet over medium-high until fragrant, about 1 minute. Add sesame seeds and coconut and continue to toast, stirring constantly, until coconut is golden brown, 4 to 5 minutes more. Stir in 1/2 teaspoon salt. Transfer to a plate; let cool. Using the flat side of a chef's knife, crush garlic to a paste with 1 teaspoon salt; stir into yogurt.
• Drizzle spinach with 1 tablespoon oil; season with salt. Brush remaining 2 tablespoons oil over both sides of each flatbread; season with salt. Arrange in a single layer on a baking sheet; broil until edges are golden, about 1 minute. Flip and spread each flatbread with 1/4 cup yogurt mixture. Top with 1 cup spinach. Broil until spinach just begins to wilt, about 1 minute. Serve, drizzled with oil and sprinkled with coconut mixture and salt.

HERBED YOGURT SPELT FLATBREADS

Steps:

• Combine the flour, baking powder, and salt in a bowl.
• Stir in the yogurt and mix until the dough comes together.
• Sprinkle in half of the dill to the dough mixture then transfer the dough to a lightly floured clean surface and knead until it feels slightly elastic (about 3 minutes).*
• Form the dough into a ball and add to a bowl, cover with plastic wrap and let rest for 30 minutes.
• Cut the dough ball into 6 equal pieces and roll each piece out into an oval shape.*
• Heat a cast iron skillet or non-stick pan and add 1/2 tablespoon of coconut oil or vegan butter.
• Add 1 flatbread at a time and cook until it bubbles slightly and starts to brown, about 3 minutes, then turn over and continue to cook until browning occurs on opposite side.
• Transfer flatbreads to a plate and repeat with remaining flatbreads using the coconut oil or vegan butter in small amounts as needed.
• Brush flatbreads with remaining melted coconut oil or butter mixed with the crushed garlic, and sprinkle with the remaining drill or other herbs.
• Enjoy while still warm.