| Prep: 15 mins | Cook: 25 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 265 | 8.5g | 2.7g | 37g |
| sugars | fibre | protein | salt |
| 1.5g | 6g | 11g | 0.4g |
Why I Love Indian Spinach and Mushroom Flatbread
Today we’re diving into one of my absolute favorites: the Spinach and Mushroom Flatbread. This wonderfully rustic, earthy, yet vibrantly flavorful recipe is a staple in many Indian households. Lightly spiced, loaded with nutrients, and utterly delicious, this dish is an amazing representation of how simple ingredients can come together to create something extraordinary.
Inspiration Behind The Recipe
While I grew up adoring the Tex-Mex flavors of South Texas, I developed a strong affection for international cuisines, particularly Indian, throughout my culinary journey. The Spinach and Mushroom Flatbread is a delicious tribute to the traditional Indian ‘Paratha’. I admit, this recipe was largely inspired by the ingenious culinary skills of Chef Sanjeev Kapoor, a prominent figure in Indian cuisine. I encourage you to explore his approach to traditional Indian cooking for inspiration in your own kitchen.
A Tex-Mex Twist to Indian Flatbread
Sticking true to my roots, I have introduced a bit of my own Tex-Mex spin to this traditional Indian bread. The result? A beautiful fusion of the hearty, earthy flavors found in Southern Texas recipes with the delicate spice blends synonymous with Indian cuisine. The magic of this dish resides in its intricate flavor layering, perfected by the addition of fresh spinach, sliced mushrooms, and the unmistakable warmth of cumin and coriander. I assure you, it’s a culinary revelation that caters to any palate.
This Spinach and Mushroom Flatbread pairs wonderfully with traditional Indian curries, stews, or any saucy dishes. I particularly recommend a classic Chicken Jalfrezi or, for a vegetarian option, perhaps a savory Lentil Soup. It also complements the warm, melt-in-your-mouth goodness of a Texas slow-cooked chili – a meal that definitely spells comfort for me.
Every bite into this Spinach and Mushroom Flatbread is a journey across flavor profiles, and I am thrilled to share this recipe with you. So folks, dust off your bread-making skills and get rolling!
What You’ll Need
- 3 cups fresh spinach
- 2 cups sliced mushrooms
- 2 cups whole wheat flour
- 1 cup water
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon red chili flakes
- 2 tablespoons butter
Method
Step One
To make the flatbread dough, start by combining the whole wheat flour, dry yeast, sugar, and salt in a large bowl. Make a well in the center where you will pour in the water.
Step Two
Slowly add the water to the well in the flour mixture, mixing constantly to combine. Once a rough dough has formed, move it to a floured surface and knead for about 10 minutes until you have a smooth and elastic dough. If the dough is too sticky, add a bit more flour until it becomes manageable.
Step Three
Place the kneaded dough back into your bowl, cover it with a damp cloth, and let it rise for about an hour. The dough should double in size during this time.
Step Four
While your dough is rising, you can start preparing the spinach and mushroom topping. Heat the olive oil in a skillet over medium heat. Add the minced garlic cloves to the pan and cook until soft and fragrant. Be careful not to burn it!
Step Five
Next, add the sliced mushrooms to the pan. Cook until they are browned and soft. Then, add the fresh spinach and cook until it wilts down.
Step Six
Once the spinach is wilted, add the ground cumin, coriander, turmeric, and red chili flakes. Stir everything together and cook for another minute or so, making sure the spices are evenly distributed.
Step Seven
By this time, your dough should be ready. Heat your oven to 450 degrees F and line a baking sheet with parchment paper. Divide your dough into small balls and roll each out into a thin disc. Place them onto the prepared baking sheet.
Step Eight
Spread the spinach and mushroom mixture evenly over each flatbread, then dot with a sprinkle of butter before placing in the oven. Bake for about 10 minutes, or until the edges of the flatbread are crisp and golden.
Step Nine
Remove the flatbreads from the oven and allow to cool slightly before serving. Enjoy your homemade Spinach and Mushroom Flatbread!
