Spinach, Parsley, and Sumac Flatbreads are a famous Levantine recipe. These delicious flatbreads are filled with spinach seasoned with sumac, lemon, and onion. They are made with a tender homemade dough, perfect as a light meal or a side dish.
Ingredients
– For the Dough:
- All-purpose flour: 3 cups
- Warm water: 1 ¼ cups
- Sugar: 2 teaspoons
- Instant yeast: 2 ¼ teaspoons
- Salt: 2 teaspoons
- Olive oil: ¼ cup
– For the Filling:
- Spinach: 1 lb (well-drained)
- Parsley: ¼ cup (chopped)
- Onion: 1 medium (chopped)
- Olive oil: 2 tablespoons
- Lemon juice: 2 tablespoons
- Sumac: 1 tablespoon
- Salt: 1 teaspoon
Instructions
- Combine the warm water with sugar and yeast. Let it sit for 5–10 minutes until the yeast is activated.
- Add the flour and salt, and begin kneading until a cohesive dough forms.
- Add the olive oil and continue kneading until the dough becomes smooth and elastic.
- Cover the dough and let it rise for 90 minutes, or until doubled in size.
- Divide the dough into small balls and let them rest for 30 minutes.
- To prepare the filling: Thoroughly mix the spinach with the onion and parsley.
- Add the olive oil, lemon juice, sumac, and salt, and mix well.
- Roll out the dough balls into small circles. Place a portion of the filling in the center, and close the flatbreads into a triangle shape, pressing the edges firmly.
- Place the flatbreads on a baking sheet. Bake in a preheated oven at 400°F (200°C) for 15–20 minutes, until golden brown.
- Serve the spinach flatbreads warm. They can be enjoyed with yogurt, pickles, or salad.
