Makes: 6 large stuffed flatbreads
Prep: 45 minutes + 30 minutes resting
Cook: 20–25 minutes
Total: about 1 hour 40 minutes
1. Dough
Ingredient Amount
All-purpose flour 3 cups / 375 g
Salt 1 tsp
Olive oil 2 tbsp
Plain yogurt 2 tbsp
Warm water ¾–1 cup / 180–240 ml
Optional: baking powder ½ tsp
Method
Mix flour, salt and baking powder.
Add yogurt and olive oil.
Gradually add warm water while mixing.
Knead for 7–10 minutes until smooth and elastic.
Cover and rest for 30–45 minutes.
Divide into 6 balls.
The dough should be soft rather than stiff. If it feels dry while kneading, add water 1 tablespoon at a time.
2. Spinach & Lentil Filling
Ingredients
300 g fresh spinach, finely chopped
1 cup cooked brown or green lentils
1 small onion, finely diced
3 garlic cloves, minced
2 tbsp olive oil
½ tsp cumin
½ tsp coriander powder
½ tsp paprika
¼ tsp black pepper
½ tsp chili flakes, optional
½ tsp salt, or to taste
½ cup crumbled feta cheese, optional
2 tbsp chopped fresh coriander or parsley
1 tbsp lemon juice
Important: remove spinach moisture
Heat 1 tbsp oil in a large pan.
Add onion and cook 3–4 minutes.
Add garlic for another 30 seconds.
Add spinach and cook until wilted, about 2–3 minutes.
Transfer the spinach mixture to a sieve and squeeze/drain as much liquid as possible.
This is one of the most important steps. Wet filling will make the flatbread soggy and difficult to seal.
Make the filling
Return the pan to medium heat and add the remaining oil.
Add:
drained spinach
cooked lentils
cumin
coriander
paprika
black pepper
chili flakes
salt
Cook for 3–5 minutes, stirring frequently.
Turn off the heat.
Mix in lemon juice, herbs and feta if using.
Allow the filling to cool completely before stuffing.
3. How to Form the Flatbread
Take one dough ball.
Roll it into a very thin circle, approximately 25–28 cm / 10–11 inches wide.
Place about ¾ cup filling over one half, leaving a 2 cm border.
Fold the empty half over the filling.
Press the edges firmly.
You can also make a square/rectangular version by folding all four sides toward the center.
For the appearance in your photo
Don’t make the filling completely flat.
Leave a generous layer of spinach and lentils, then gently press the bread so you get a substantial stuffed center.
4. Cooking
Heat a heavy skillet or cast-iron pan over medium heat.
Lightly brush the stuffed flatbread with olive oil.
Place it in the dry or very lightly oiled pan.
Cook approximately:
3–4 minutes first side
then
3–4 minutes second side
Flip again if necessary until you have:
golden-brown patches
crisp edges
slight blistering
fully cooked dough
Brush with a tiny amount of butter or olive oil immediately after cooking.
Stack the cooked flatbreads and cover loosely with a clean towel. This keeps the inside soft while the exterior remains lightly crisp.
Creamy Herb Yogurt Dip
This is similar to the sauce shown in your picture.
Ingredients
1 cup thick Greek yogurt
1 small garlic clove, grated
1 tbsp lemon juice
1 tbsp olive oil
1 tbsp chopped mint
1 tbsp chopped coriander or parsley
¼ tsp salt
1–2 tbsp cold water, as needed
Optional: ¼ tsp dried dill
Optional: pinch of black pepper
Mix everything together.
For the consistency in the photo, make it thick enough to sit on a spoon, rather than runny.
Refrigerate for 20–30 minutes before serving.
For the Best Crispy Result
The key is controlling moisture.
Do this:
Drain the spinach extremely well.
Use cooked lentils that aren’t watery.
Cool the filling before stuffing.
Roll the dough thin.
Don’t overfill the edges.
Cook over medium heat rather than very high heat.
Don’t cover the pan while cooking.
If the heat is too high, the outside burns before the dough cooks through.
Approximate Nutrition
For one of 6 flatbreads, assuming the recipe uses feta and approximately 2 tbsp oil for cooking:
Nutrient Approx. per flatbread
Calories 400–450 kcal
Protein 13–16 g
Carbohydrates 55–60 g
Fat 14–17 g
Fiber 7–9 g
Sodium 500–700 mg
The numbers are estimates and can change substantially depending on flour, oil, feta, portion size and cooking method.
With yogurt dip
Add roughly 50–80 kcal per ¼ cup of the yogurt sauce, depending on the yogurt used.
To make it higher protein
Use:
1½ cups lentils instead of 1 cup
Greek yogurt in the filling
feta or cottage cheese
whole-wheat flour for part of the dough
To reduce calories
The easiest change is less oil, rather than drastically reducing the filling.
Vegetarian / Vegan Options
The filling is naturally vegetarian.
For vegan flatbread:
Replace yogurt in the dough with water or plant yogurt.
Omit feta or use a vegan feta.
Use a plant-based yogurt for the dip.
For a higher-protein vegan version, increase the lentils and add mashed chickpeas.
Recipe Q&A
Can I use frozen spinach?
Yes. Thaw it completely and squeeze it very dry before adding it.
Can I use red lentils?
Yes, but green/brown lentils work better because they retain their shape. Red lentils become softer and can make the filling pastier.
Do I have to use feta?
No. Feta gives saltiness and creaminess, but the bread works without it.
Can I prepare the filling ahead?
Yes. Refrigerate it for up to 2–3 days in a covered container.
Can I freeze the stuffed flatbreads?
Yes. For best results, assemble them, separate with parchment, and freeze before cooking. Cook directly from frozen over medium-low heat, giving them extra time to cook through.
Why is my bread tearing?
Usually the dough is either too dry, rolled too thin in one spot, or overfilled. Resting the dough for at least 30 minutes makes it considerably easier to stretch.
Why is the filling leaking?
The filling is probably too wet or you’ve filled too close to the edge. Leave a border and press the seam firmly.
Why isn’t it crispy?
The pan may be too cool or there may be too much moisture. Use a properly preheated heavy skillet and drain the spinach very thoroughly.
Can I bake them instead?
Yes. Brush lightly with oil and bake at 220°C / 425°F for roughly 12–18 minutes, flipping once. They won’t have quite the same pan-fried crust.
What should I serve with it?
The yogurt-herb sauce in the photograph is ideal. You can also serve it with:
cucumber salad
tomato and onion salad
pickled vegetables
olives
lemon wedges
mint
a simple lentil soup
For the closest visual match to your photo: make the flatbreads fairly large, use plenty of spinach/lentil filling, cook them in a cast-iron skillet until deeply spotted golden-brown, then stack 3–4 and cut them into wedges.