Spinach and Mushroom Flatbreads
Description
These flatbreads are quite easy and quick to prepare, except for the dough rising time. They are delicious both hot and cold, even the next day. You can use any mushrooms available, either fresh or frozen. Spinach can be fresh (in season) or frozen as well. In any case, the result is a very tasty and tender pastry—do give it a try. The pastry is ready. Serve at the table.
Instructions
- 1
Step 1
1. Prepare all the necessary ingredients. Wash the spinach in advance and dry it with a towel.
- 2
Step 2
2. Add sugar and yeast to warm water. Stir and let stand for about 15 minutes until a characteristic foam layer forms.
- 3
Step 3
3. Add vegetable oil and a pinch of salt.
- 4
Step 4
4. Add the flour in parts.
- 5
Step 5
5. Knead a soft and slightly sticky dough. Shape it into a ball, cover with a towel, and place in a warm spot for about an hour.
- 6
Step 6
6. The dough should rise well in size.
- 7
Step 7
7. In a frying pan, sauté the diced onion and chopped mushrooms until cooked through for the filling; I used button mushrooms.
- 8
Step 8
8. Add the chopped spinach.
- 9
Step 9
9. Fry everything together for about 2-3 minutes. At the end, add salt and pepper to taste.
- 10
Step 10
10. Transfer the prepared dough onto a floured surface and divide into 4-5 parts.
- 11
Step 11
11. Roll out each piece into a circle and place a little filling in the center.
- 12
Step 12
12. Pinch the edges toward the center as shown in the photo, forming a pouch-like shape.
- 13
Step 13
13. Flip it over and roll it out with a rolling pin, turning the pouch into a flatbread.
- 14
Step 14
14. Fry in vegetable oil on both sides until golden brown over medium-low heat.
- 15
Step 15
15. Spinach and mushroom flatbreads are ready.