1 ½ cups baby spinach leaves
3 garlic cloves
1 teaspoon dried chilli flakes
1 ½ teaspoons sea salt flakes
2 tablespoons extra virgin olive oil
¼ cup natural yoghurt (or coconut yoghurt if non-dairy required)
⅓ cup sparkling water
2 cups wholemeal flour
Place spinach, garlic, chilli flakes, salt flakes, olive oil, yoghurt and sparkling water in the jug of a blender. Process until smooth.
Place wholemeal flour in a bowl. Make a well in the centre and add the spinach mix. Using a wooden spoon, mix into a dough.
Dust your work surface with flour. Place the dough on the flour and knead it until smooth. Divide the dough into 8 equal portions and roll each portion into a round shape. Flatten each with your hand and dust both sides with extra flour. Using a rolling pin, roll each portion of the dough into a 6 inch round (approximately).
Heat a frying pan on medium heat. Place the rolled flatbread on the frying pan and fry each side for approximately 3-4 minutes until cooked and golden.
Keep the flatbreads warm by placing them in a folded tea towel.
Serving suggestion:
Spread flatbread with a layer of hummus, 2-3 cauliflower and quinoa meatless meatballs, sliced cooked haloumi cheese and avocado slices. Finish with fresh coriander leaves.
