Stuffed Spinach and Lentil Flatbreads

A savory flatbread recipe featuring a spinach and lentil filling, served with a herbed yogurt sauce.

Ingredients

• 3 cups all-purpose flour
• 1 tsp salt
• 1 cup warm water
• 2 tbsp olive oil
• 1 cup brown or green lentils, rinsed
• 3 cups vegetable broth or water
• 10 oz fresh baby spinach, chopped
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• ½ tsp paprika
• 1 tbsp olive oil
• Salt and black pepper to taste
• 1 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp fresh dill, chopped
• 1 clove garlic, minced

Instructions

1. Combine rinsed lentils and vegetable broth in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until tender. Drain thoroughly and set aside.
2. In a large bowl, whisk the flour and salt. Pour in the warm water and 2 tbsp of olive oil. Stir until a shaggy dough forms, then turn onto a floured surface. Knead for 5 minutes until smooth. Divide into 4 equal balls, cover with a towel, and let rest for 20 minutes.
3. Heat 1 tbsp of olive oil in a skillet over medium heat. Sauté the diced onion and garlic for 3 minutes until soft. Stir in the cumin, paprika, salt, and pepper. Add the chopped spinach in handfuls, letting it wilt completely. Stir in the cooked lentils, lightly mashing them with the back of a spoon so the mixture binds. Remove from heat to cool.
4. Roll one dough ball into a thin, 10-inch circle on a floured surface. Spread a generous layer of the spinach-lentil filling over one half, leaving a small border. Fold the empty half over the filling to form a half-moon shape, pressing the edges firmly to seal. Repeat for the remaining dough.
5. Heat a large, dry skillet over medium heat. Cook each flatbread for 3–4 minutes per side until beautiful deep-golden brown spots appear. Meanwhile, whisk the yogurt, lemon juice, dill, and garlic together in a bowl. Slice the warm flatbreads, stack them high, and serve with the cool dipping sauce.