Mediterranean Spinach & Chickpea Stuffed Flatbreads
Ingredients
Dough
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2½ cups whole wheat flour
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½ tsp salt
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1 tbsp olive oil
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¾–1 cup warm water (as needed)
Filling
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2 tbsp olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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2 cups fresh spinach, finely chopped
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1 cup cooked chickpeas, lightly mashed
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½ tsp ground cumin
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½ tsp paprika
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¼ tsp chili flakes (optional)
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Salt & black pepper to taste
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2 tbsp fresh parsley or dill, chopped
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2 tbsp crumbled feta (optional but very Mediterranean)
For Cooking
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Olive oil for brushing or shallow cooking
Yogurt Dip (Optional but recommended)
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1 cup Greek yogurt
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1 tbsp olive oil
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1 tsp lemon juice
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1 small garlic clove, grated
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Salt to taste
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Chopped cucumber or herbs (optional)
Instructions
1. Make the Dough
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Mix flour and salt in a bowl.
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Add olive oil and gradually add warm water to form a soft dough.
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Knead 5–7 minutes until smooth.
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Cover and rest for 20 minutes.
2. Prepare the Filling
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Heat olive oil in a pan.
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Sauté onion until soft. Add garlic and cook briefly.
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Add spinach and cook until wilted and moisture evaporates.
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Stir in chickpeas, cumin, paprika, chili flakes, salt, and pepper.
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Remove from heat. Mix in herbs and feta if using. Let cool.
3. Assemble
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Divide dough into equal balls.
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Roll each ball into a small circle.
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Place filling in the center, seal edges, gently flatten.
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Roll carefully into a flatbread (medium thickness).
4. Cook
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Heat a skillet over medium heat.
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Cook flatbread 2–3 minutes per side until golden and spotted.
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Brush lightly with olive oil while cooking.
Serve
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Stack hot flatbreads and serve with garlic yogurt dip
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Perfect for breakfast, lunch, or mezze platter
Mediterranean Variations
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Add za’atar or sumac to the filling
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Use lentils instead of chickpeas
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Make it vegan by skipping feta and using plant yogurt
