Spinach Flatbread Dough

Name: Spinach Flatbread Dough
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2½ cups (300 g) all-purpose flour; ¾ cup (180 g) fresh spinach puree, fresh spinach blanched, drained, squeezed dry, and finely chopped or pureed; ½ cup (120 ml) warm water, 90–100°F / 32–38°C; 1 teaspoon (5 g) instant yeast; 2 tablespoons (30 ml) extra virgin olive oil; 1¼ teaspoons (7½ g) sea salt; ½ teaspoon (1½ g) garlic powder (optional); 1 tablespoon (15 ml) extra virgin olive oil, for coating dough after first rise

From the MyKitchenBank Kitchen

A vibrant, earthy spinach-infused dough that creates tender, flavorful flatbreads with a subtle herbal taste and beautiful green hue. The spinach puree adds moisture and structure, resulting in a dough that's easy to work with and bakes to a soft, pillowy texture. Perfect for pizza, wraps, or serving alongside Mediterranean dishes.

Prep: 15 min
Cook: 20 min
Wait: 1 hr 30 min
Total: 2 hr 5 min
Makes: 4 flatbreads (8 inches / 20 cm each), or 1 lb (450 g) dough

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Steps

Before you start

Defrost spinach completely and squeeze out excess moisture—this is crucial for proper dough texture
Have all ingredients at room temperature (65–75°F / 18–24°C) for even hydration
If using instant yeast, you can skip the bloom step and add it directly to the dough
Read through the rise times; total time including first rise is about 2 hours

1
Bloom yeast (optional)
- In a small bowl, combine the warm water (90–100°F / 32–38°C) and instant yeast.
- Stir gently and let sit for 5 minutes until foamy.
- This confirms the yeast is alive.
- If you prefer to skip this step, add the yeast directly to the dough in the next step.
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Ready when: Mixture is foamy and smells yeasty
Tip: If water is too hot (over 120°F / 49°C), it can kill yeast; too cold and yeast won't activate.
2
Mix dough
- In a large bowl, whisk together the all-purpose flour, sea salt, and garlic powder (if using).
- Make a well in the center.
- Add the bloomed yeast mixture (or yeast directly with the warm water if skipping step 1), the spinach puree, and the olive oil.
- Using a wooden spoon or your hands, stir and mix until all flour is incorporated and a shaggy dough forms.
- The dough will be slightly moist but hold together.
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Ready when: All flour is incorporated and dough is shaggy and cohesive
Tip: The spinach puree adds moisture, so the dough will be wetter than plain dough; this is normal and results in a tender flatbread.
3
Knead dough
- Turn the dough onto a lightly floured work surface.
- Knead for 8–10 minutes by hand (or 5–6 minutes in a stand mixer with the dough hook on medium speed), working until the dough is smooth, slightly elastic, and no longer sticky.
- It should spring back slowly when pressed.
- The dough should feel soft and satiny.
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Ready when: Dough is smooth, slightly elastic, springs back when pressed, and feels satiny
Tip: If the dough is too sticky to work with, dust with a little more flour (a tablespoon at a time), but avoid overworking it with excess flour, which will dry it out.
4
First rise
- Shape the dough into a ball and place it in a lightly oiled bowl (or use the mixing bowl).
- Coat the top lightly with the remaining olive oil.
- Cover the bowl with a damp kitchen towel or plastic wrap.
- Let rise at room temperature (68–72°F / 20–22°C) for 60–90 minutes, until roughly doubled in size.
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Ready when: Dough has roughly doubled in volume; a finger poke leaves a slow-to-recover indent
Tip: Avoid a warm draft or direct sunlight, which can cause uneven rising. If your kitchen is cooler (under 65°F / 18°C), extend the rise by 15–20 minutes.
5
Divide dough
- Turn the risen dough onto a lightly floured surface and gently deflate it by pressing out excess gas.
- Divide the dough into 4 equal pieces (about 4 oz / 115 g each).
- Shape each piece into a loose ball by gently gathering the edges toward the center.
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Ready when: Dough is divided into 4 equal pieces, each shaped into a ball
Tip: Use a bench scraper or dough cutter to divide evenly if you have one; it keeps the dough from tearing.
6
Rest and relax dough
- Place each dough ball on a lightly floured surface or a baking sheet lined with parchment.
- Cover loosely with a damp towel or plastic wrap and let rest for 15–20 minutes.
- This allows the gluten to relax, making the dough easier to stretch without springing back.
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Ready when: Dough feels soft and slightly puffy to the touch
Tip: This resting period is key; it prevents the dough from constantly springing back while you stretch it.
7
Shape flatbreads
- Working with one dough ball at a time, flatten it into a disk on a lightly floured surface.
- Gently stretch and press it to about 8 inches (20 cm) in diameter and roughly ¼ inch (6 mm) thick.
- If the dough springs back, let it rest for 2–3 minutes, then continue stretching.
- The dough should be fairly uniform in thickness.
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Ready when: Flatbread is 8 inches in diameter and roughly ¼ inch thick
Tip: Use your hands and gentle pressure rather than a rolling pin, which can deflate the dough and make it tough. Aim for even thickness to ensure uniform cooking.
8
Heat skillet or griddleOven 425°F / 220°C
- Place a cast iron skillet, griddle, or large nonstick skillet over medium-high heat.
- Let it heat for 3–4 minutes until very hot; a drop of water should sizzle and evaporate immediately.
- You're aiming for a surface temperature of about 400–425°F (200–220°C).
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Ready when: Skillet is very hot; water droplets sizzle and evaporate immediately
Tip: A properly heated skillet is essential for browning and cooking the flatbreads evenly. If it's not hot enough, the bread will dry out before it browns.
9
Cook first flatbread
- Carefully place the first shaped flatbread onto the hot skillet.
- Cook for 2–3 minutes on the first side without moving it, until the bottom is light golden brown with some charred spots and the top begins to puff slightly.
- Flip and cook the second side for 1–2 minutes, until light golden and the flatbread is cooked through.
- It should feel slightly firm but still have some give.
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Ready when: Both sides are light golden brown with slight charring; flatbread is cooked through and slightly firm
Tip: Avoid flipping too early, which can cause sticking and uneven browning. The dough will release naturally when ready.
10
Cook remaining flatbreads
- Transfer the cooked flatbread to a plate or wire rack.
- Repeat with the remaining three dough portions, cooking each for 2–3 minutes on the first side and 1–2 minutes on the second side.
- Maintain the heat at medium-high throughout; if the skillet begins to cool, let it reheat between flatbreads.
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Ready when: All flatbreads are golden brown and cooked through
Tip: Stack finished flatbreads and cover them loosely with a kitchen towel to keep them warm and soft while you cook the rest.
11
Cool and serve
- Serve the spinach flatbreads warm or at room temperature.
- They can be eaten plain, drizzled with olive oil, topped with toppings, or used as wraps.
- If not serving immediately, stack them and wrap in foil to keep them warm for up to 30 minutes.
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Tip: Warm flatbreads are most tender and delicious. If they cool completely, you can gently reheat them in a skillet over low heat for 30 seconds per side.

Good to know

Tips

The key to tender spinach flatbreads is squeezing the cooked spinach as dry as possible. Excess moisture will make the dough heavy and the flatbreads gummy. Spread the cooked spinach on a clean kitchen towel and squeeze firmly, or pulse it in a food processor, then squeeze again.
If you don't have a cast iron skillet, a stainless steel or nonstick skillet works fine, though cast iron retains heat better and produces more even browning. A griddle is ideal if you have one.
The dough can be stretched by hand or gently rolled out. Some cooks prefer to stretch it over their knuckles (like pizza dough) to create a thinner, more delicate flatbread. Experiment to find your preference.
For extra flavor, brush the hot flatbreads immediately after cooking with garlic-infused olive oil, sprinkle with fleur de sel, or top with fresh herbs like dill, parsley, or za'atar.

Make ahead

The dough can be prepared through step 4 (first rise) the day before. After the rise, gently deflate it, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. Bring it to room temperature for 30–45 minutes before dividing and shaping. Alternatively, you can freeze the dough balls after step 5 (wrapped individually in plastic wrap and placed in a freezer bag) for up to 1 month; thaw at room temperature for 2–3 hours before shaping and cooking.

Storage & reheating

At room temperature: Cover cooled flatbreads with a kitchen towel or store in an airtight container for up to 2 days. In the refrigerator: Store in an airtight container for up to 4 days. Reheat gently in a skillet over low heat for 30 seconds per side or wrapped in foil in a 300°F (150°C) oven for 5–10 minutes. In the freezer: Wrap cooled flatbreads individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature for 1–2 hours or reheat directly from frozen in a skillet over medium heat for 2–3 minutes per side.

Substitutions

fresh spinach puree → Frozen spinach puree (thawed and squeezed very dry) or fresh spinach cooked, cooled, and finely chopped. Use the same weight (about 6 oz / 170 g frozen spinach). Frozen spinach often has slightly less water than fresh, so you may need an extra tablespoon of water if the dough feels too dry.
fresh spinach puree → Kale, chard, or beet greens (blanched, drained, and finely chopped or pureed). Substitute 1:1 by weight. Kale and chard will add an earthier flavor; beet greens will tint the dough reddish-purple. Adjust water by a tablespoon if needed.
all-purpose flour → Whole wheat flour or spelt flour. Substitute up to 50% of the all-purpose flour (1.25 cups whole wheat flour and 1.25 cups all-purpose flour) for a nuttier flavor and heartier texture. Whole grain flours absorb more water, so add an extra 2–3 tablespoons of water if the dough feels too stiff.
extra virgin olive oil → Neutral oil (canola, sunflower, or light vegetable oil). Use 1:1 by volume. The flatbreads will lack the fruity olive flavor, but will have a lighter taste.