Spiced spinach sesame seed sourdough flatbreads…

My flatbreads served with a plate full of leftover roast vegetables, ajvar, zaatar and tahini

I do like a ‘chuck it all in a bowl and see what happens’ kind of creation, which is what these were…I’ve made many spinach flatbreads in the past, but this was the first time adding some starter. It adds an extra flavour and of course, all that sourdough goodness we love!

These are also packed with great healthy ingredients and are a great way to get kids eating spinach! You can use them as flatbreads or make bigger rounds and use them as a pizza base.

Equally great the next day, the flavours continued to develop

This recipe can serve as a basis for something you might fancy making, you can swap out the ingredients for things of your choice or just follow it as it is. I’ve included the spices I used, feel free to swap these for your favourites, an Indian inspired spice mix works well too.

Ingredients

200g starter (this can be discarded starter, unfed, or fed for the purpose)

250g baby spinach leaves

150g flour of your choice, I used buckwheat flour

50g toasted sesame seeds

3 tablespoons tahini or olive oil

3 garlic cloves, peeled

2 teaspoons tabil spice mix (toasted even amounts of coriander, cumin and carraway seeds, ground)

2 teaspoons pul biber chilli flakes

2 teaspoons paprika

Salt and pepper to taste

All in the bowl

Method

In a blender whizz up the everything expect the sesame seeds, starter and flour. Run it until the spinach and garlic are finally chopped.

Scoop it all into a mixing bowl, stir in the seeds, then fold in the starter and flour.

Cover the bowl and leave the dough to settle and develop.

Now you can leave the dough for an hour, or several or overnight. The longer you leave it the more the flavour will develop, it may even prove and little and puff up.

When you want to cook your flatbreads, heat your oven to 180C fan/200C non fan.

Turn the dough out onto a floured surface and break off portions. Shape them into round then flatten them out to 1/2cm thick.

Place them onto a oven tray. Either bake immediately or cover and allow them to prove again for an hour before baking.

The uncooked dough is such a great colour and smells amazing

Bake for 10-15 minutes until slightly puffed and darker in colour.

Eat warm or store for later, they’re even better after 2-3 days, and can easily be reheated in a toaster.

Enjoy!

I hope you like them!

12 thoughts on “Spiced spinach sesame seed sourdough flatbreads…”

  1. Oh my goodness, 🙆🏻‍♀️ these sound fabulous! You must have an amazing spice cupboard 🤩 I love spinach anything… what a treat this would be with… well just about anything. Thank you so much for sharing😍😊

  2. I think you could but you’d have to give it a good squeeze and you might need some extra flour to soak it up x x

  3. Sounds amazing. I can make the one spice mix, but how does pul biber chilli flakes different from red pepper flakes? (I have those). I also have Kashmiri pepper powder. I have whole wheat and all purpose. Could I do these with all whole wheat? I see you used buckwheat.

  4. Thank you 🙏🏻 pul briber are a bit milder, use whatever you’ve got 👍🏻
    Try using just 100g of ww flour

  5. Hello dear
    I adore your sour dough starter and result that it’s coming up with ur recipes
    Can I have it to start follow ur ways and techniques

    Regards ❤

  6. Hi, thank you 🙏🏻 there are full details for now go make a starter here on my site 👍🏻

Leave a Reply

Your email address will not be published.