This delicious flatbread is stuffed with a flavorful mixture of spinach, cooked lentils, herbs, and spices. It’s pan-toasted until golden and crispy on the outside while staying soft and savory on the inside. Packed with fiber, plant-based protein, and nutrients, it’s a wholesome, satisfying meal that can be enjoyed for breakfast, lunch, or dinner.
🥣 Ingredients
For the Dough
2 cups whole wheat flour
2 tbsp olive oil (or any cooking oil)
½ tsp salt
Water as needed (about ½ cup)
For the Filling
2 cups fresh spinach, chopped
1 cup cooked lentils (brown or green)
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp olive oil
½ tsp cumin powder
½ tsp chili flakes (optional)
¼ tsp turmeric
½ tsp black pepper
Salt to taste
Fresh coriander or parsley (optional)
For Serving
Yogurt dip, garlic yogurt, or mint raita
🔪 Instructions
- Make the Dough
Mix flour and salt.
Add oil and mix.
Add just enough water to form a soft dough.
Cover and rest for 20 minutes.
- Prepare the Filling
Heat oil in a pan.
Add onions and sauté until soft.
Add garlic and spices.
Add spinach and cook until wilted.
Add cooked lentils and mix well.
Cook until moisture evaporates; cool completely.
- Assemble the Flatbreads
Divide dough into medium-sized balls.
Roll each ball into a thin circle.
Add filling to one half and fold over OR roll two thin sheets and sandwich the filling.
Seal edges well.
- Cook
Heat a pan or skillet.
Cook each stuffed flatbread on medium heat.
Apply a little oil and cook until golden on both sides.
- Serve
Cut into slices and serve hot with yogurt dip.