Spinach & Lentil Stuffed Flatbread

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Spinach & Lentil Stuffed Flatbread

This savoury stuffed flatbread combines crispy golden dough with a hearty filling of spinach, lentils, herbs, and melted cheese. It is comforting, protein-rich, and perfect for lunch, dinner, or sharing with family and friends. Served with a cool yoghurt herb dip, this dish balances creamy, earthy, and fresh flavours beautifully.

Ingredients

For the Dough

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 cup warm water

For the Filling

  • 2 cups fresh spinach, chopped
  • 1 cup cooked lentils
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup shredded mozzarella or feta cheese
  • 1 tsp cumin
  • 1 tsp paprika
  • Salt and pepper to taste
  • 1 tbsp olive oil

For the Yogurt Dip

  • 1 cup Greek yogurt
  • 1 tbsp chopped dill or parsley
  • 1 garlic clove, minced
  • Salt to taste

Instructions

  1. In a bowl, mix flour, salt, olive oil, and warm water until a soft dough forms. Knead for 8 minutes and let rest for 30 minutes.
  2. Heat olive oil in a pan. Sauté onions and garlic until fragrant. Add spinach and cook until wilted. Stir in lentils, cumin, paprika, salt, and pepper. Let cool slightly before mixing in cheese.
  3. Divide dough into equal balls. Roll each into a thin circle. Add filling to one side, fold over, and seal edges tightly.
  4. Cook flatbreads on a hot skillet for 3–4 minutes per side until golden brown with crispy spots.
  5. Mix yoghurt dip ingredients in a small bowl. Serve warm flatbreads with the creamy dip.

Description Notes

The flatbread has a crispy exterior while remaining soft inside. Lentils provide earthy flavor and protein, while spinach adds freshness and nutrients. Cheese creates a rich, creamy texture that binds the filling together. The yogurt dip cools the spices and enhances every bite.

Tips

  • Use whole wheat flour for a healthier version.
  • Add chilli flakes for extra heat.
  • Avoid overfilling to prevent tearing.
  • Brush with butter after cooking for extra softness.
  • Prepare filling ahead of time for quicker cooking.

Servings

Makes 6 stuffed flatbreads and serves 4–6 people.

Nutritional Information (Per Serving)

  • Calories: 320
  • Protein: 14g
  • Carbohydrates: 38g
  • Fat: 11g
  • Fiber: 6g
  • Calcium: 15% DV
  • Iron: 18% DV

Health Benefits

  • Spinach is rich in iron, vitamins A and C, and antioxidants that support immunity.
  • Lentils provide plant-based protein and fibre, helping digestion and heart health.
  • Yoghurt contains probiotics that improve gut health.
  • Garlic and herbs may support immunity and reduce inflammation.

Q&A

Can I make these ahead of time?

Yes. Store cooked flatbreads in the refrigerator for up to 3 days and reheat in a skillet.

Can I freeze them?

Absolutely. Freeze individually wrapped flatbreads for up to 2 months.

What cheese works best?

Mozzarella gives stretchiness, while feta adds tangy flavour. You can also combine both.

Can I make this vegan?

Yes. Replace cheese with vegan cheese and use plant-based yoghurt for the dip.

What can I serve with it?

These flatbreads pair well with soup, salad, roasted vegetables, or spicy chutney.

How do I keep the bread soft?

Cover cooked flatbreads with a clean towel while cooking the remaining batches.

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