FlatBread with Spinach & Feta
Flatbreads are surprisingly easy and quick to make and the variety of toppings that sit proudly atop the baked breads are endless in variety! Pick your favorite or create your own custom combo!
Flatbread with spinach and feta
1¼ cups lukewarm water 1 tablespoon active dry yeast 1 tablespoon sugar ¾ cups plain yogurt 2 tablespoons olive oil 1 tablespoon salt 1 teaspoon ground black pepper 1 teaspoon garlic powder (optional) 1 teaspoon Italian seasoning (optional) 1 teaspoon dried parsley (optional) 3 3/4 cups all purpose flour 1/2 cup olive oil, for brushing
-In a large mixing bowl, whisk together water, yeast, and sugar; set aside for 8 to 10 minutes or until foamy. Then, whisk in the yogurt, olive oil, salt, (Italian Seasoning and garlic powder, if using), either by hand or with an electric mixer. Add the flour, parsley and mix until the dough comes together.
-Generously sprinkle flour over a clean work surface. Place the dough onto the floured surface, turning to coat with the flour and then knead it for 4 minutes (or use the dough hook on your electric mixer to knead.) Sprinkle more flour if the dough is sticky while kneading. Form the dough into a ball then cover with a dishtowel and let rest for 15 minutes.
-Cut the dough into 10 equal pieces and form each piece into a small ball. Lightly sprinkle each dough ball with flour, cover them with a kitchen towel and let rest for another 15 minutes.
-Preheat a frying pan over medium-high heat (cast iron skillets work well.) Take one dough ball at a time and roll it out to about a 4 x 8 inch rectangle or if preferred, about a 7-inch circle. Lightly brush the top of the rolled-out dough with olive oil.
-When the pan is hot, pick up one or two rolled out breads at a time (depending on the size of your pan) and place in the pan, oiled side down. Cook for about 1 ½ minutes, or until the top surface is covered with bubbles.
-Brush the top side of the dough with a bit of oil then flip the flatbread over and cook for 1 more minute or until golden on the both sides. Remove from the pan and transfer to a plate. Cover the plate loosely with a dish towel to keep the flat breads soft. Repeat the process with the remaining balls of dough.
-If using topping on your flat breads, let the breads cool completely then place on a lightly greased baking sheet. Layer your favorite ingredients on top then place in a 400 degree oven for about 10 minutes or until cheeses are melted. Serve warm or at room temperature. Makes 10 flat breads.
Spinach and Feta Topping:
2 flat breads (4″ x 8″ each) 1/3 cup soft cream cheese, with chives and onions 1/2 cup shredded mozzarella cheese 1 tablespoon olive oil 1 small shallot, minced 3 cloves garlic, minced 2 cups fresh spinach leaves 1/4 cup crumbled feta cheese Crushed red pepper flakes Salt and pepper to taste
-Preheat oven to 400 degrees.
-In a large skillet, heat olive oil over medium heat. Add the shallot and garlic and sauté for 3 minutes until they start to soften. Add the spinach to the skillet and cook for another minute until wilted. Remove from heat.
-Place the flatbread on an oiled baking sheet or one lined with parchment paper.
-Top with a layer of cream cheese, sprinkle on mozzarella cheese, then spoon the shallots and spinach on top of the cheese. Sprinkle with feta cheese. Drizzle a bit more olive oil over the top.
-Bake for 8-10 minutes, or until the edges are crispy and the mozzarella cheese is melted. Remove from the oven and sprinkle with crushed red pepper flakes, if desired. Season with salt and pepper to taste. Makes 2 Spinach-Feta Flat Breads.
Other Flatbread Toppings:
When using meat for toppings, it should be precooked first. For vegetables such as onions, garlic, peppers, broccoli, saute in a bit of oil to soften them. Vegetables such as spinach or kale should be softened by tossing in a bit of oil and sauteed until wilted.
Spinach, Artichoke, Red Pepper and Cheese: (pictured above) Saute 1/2 slivered red onion and 1/2 slivered red pepper in oil for about 10 minutes, until soft. Then add 1 small chopped shallot and 2 minced garlic cloves and continue to saute for another 3 minutes. Finally add 3 cups fresh spinach leaves and cook just until the spinach is wilted. Stir in 1/3 cup chopped canned artichoke hearts. Season to taste with salt and pepper. Remove from heat and continue as for Spinach Feta flatbread (recipe above).
Goat Cheese and Sundried Tomato Flatbread - Layer the following, starting at the bottom with olive oil, baby spinach, sun-dried tomatoes, grape tomatoes, soft goat cheese, and Italian seasoning.
Broccoli Cheddar Flatbread - Layer the following, starting at the bottom - Pizza sauce, parcooked broccoli, bell pepper, sweet onions, cheddar cheese.
Mushroom Feta Spinach Flatbread - Layer the following, starting at the bottom - Extra virgin olive oil, red pepper flakes, dried oregano, spinach, bell peppers, mushrooms, and feta cheese.
Eggplant , Red Onions, Tomatoes and Pesto: Spread layer of 1/3 cup pesto onto the bread. Layer 2 small eggplants and 1 cup sliced cherry tomatoes, both sauteed in oil, on top of the pesto. Sprinkle with shredded provolone cheese and basil, then drizzle with olive oil.
Mix dough until mixture comes together. Knead for about 4 minutes, then turn out onto a lightly floured counter. Shape into a ball and let rest .
Divide dough into 10 balls, cover and let rest 15 minutes.
Roll each dough ball into a small rectangle or small circle.
Brush each rolled bread with oil then cook in a skillet on both sides until golden.
Flat breads are delicious plain with dipping sauces, such as pesto, oil and Parmesan cheese, Alfredo sauce, or Marinara sauce, etc.
For Spinach and Feta Flat Bread, spread cooked bread with soft cream cheese, sprinkle with shredded mozzarella, then layer on the cooked shallot, garlic and spinach, and finally sprinkle feta cheese over the top with a final drizzle of oil. Bake about 10 minutes.
Red pepper, red onion and artichoke hearts are a great addition to the basic Spinach & Feta Flat Bread.
Flat Breads with toppings should be baked until the cheese is melted and the edges are crispy. Serve Flat Breads while still warm or at room temperature.
Flat Breads can be served as a meal, with a soup or salad on the side or cut into smaller sections to be served as an appetizer. Either way, they are a real “crowd pleaser”!
