There is nothing better than homemade bread, and this HOMEMADE Spinach FLATBREAD With SAFFRON Yogurt Sauce is no exception. Loaded with so many flavors, super easy to make and comes together in just about 30 minutes.
You can serve this spinach flatbread with saffron yogurt as a tapas appetizer or even as a breakfast entree. Either way you go, the flavor combination of the flatbreads with the saffron yogurt will completely blow you away.
To make the saffron yogurt sauce, make sure you use some high-quality saffron, as this is the magic of the dish. Do not use imitation or budget stuff here. Saffron is a staple pantry here in Spain, and it should be in yours as well. Saffron adds a beautiful flavor to any dish and it´s a very healthy ingredient.
TIPS & TRICKS to make this Recipe: You only want to cook the spinach flatbreads for 60 seconds per side on a medium heat. This will ensure that the dough will cook through, while giving the flatbread a soft texture. I used a standard nonstick fry pan, but you can also use a cast-iron skillet or even a grilling pan.
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Watch the Video Below on How to Make HOMEMADE Spinach FLATBREAD With SAFFRON Yogurt Sauce
HOMEMADE Spinach FLATBREAD With SAFFRON Yogurt Sauce
FOR THE SPINACH FLATBREADS
- 2 cups fresh spinach
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp sea salt
- 1 tbsp extra virgin olive oil
- 1/4 cup water
FOR THE SAFFRON YOGURT SAUCE
- 2 cloves garlic
- 1/2 tsp saffron threads
- 1/2 cup greek yogurt
- 1/2 tsp lemon juice
- 1 tbsp extra virgin olive oil
- sea salt
- black pepper
- all-purpose flour
- extra virgin olive oil
To make the saffron yogurt sauce, add in 2 cloves finely minced garlic into a mortar and 1/2 tsp saffron threads, pound down together until well combined, then add in 1/2 cup greek yogurt, 1/2 tsp lemon juice, 1 tbsp extra virgin olive oil and season with sea salt & black pepper, whisk together until well combined, then cover with saran wrap and set aside
Heat a fry a pan with a medium heat and add in 2 tbsp water, after 1 minute add in 2 cups of fresh spinach and place a lid on the pan, after 3 minutes remove the lid and mix the spinach around, transfer into a sieve and using the back of a spoon, push down on the spinach to remove the excess water, then add to a cutting board and finely chop, set aside
Add 1 cup of all-purpose flour into a large bowl, 1 tsp baking powder, 1 tsp sea salt, the chopped up spinach, 1 tbsp extra virgin olive oil and a 1/4 cup of water, mix together until well combined, once you form a dough, get in there with your hands and knead together for about 1 minute until you form a compact dough, then shape it into a ball
Sprinkle some all-purpose flour onto some parchment paper, add the ball of dough on top, cut it into 4 evenly sized pieces and shape each one into a ball, using your hands or a roller shape each piece of dough into a circular design that is about 1/8 of an inch thick
Heat a fry pan with a medium heat, after 2 minutes start cooking the flatbreads, one at a time for 60 seconds per side, as you finish each one, brush a kiss of extra virgin olive oil on top, once all your flatbreads are cooked, transfer to a serving dish and place the saffron yogurt next to the flatbreads for dipping, enjoy!
Get the Saffron Threads I used to make this recipe
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