Stuffed flatbreads are a popular dish in many parts of the world, and for good reason - they're delicious and easy to make. Today, we're going to show you how to make a potato and spinach stuffed flatbread, which is perfect for a quick and easy meal. All you need is some bread dough, some filling, and some spices to make this dish taste amazing. So let's get started!
Our favourite stuffed flatbreads are made for picnics and a long weekend. These potato and Spinach Stuffed Flatbread are not only delicious, but this recipe is also low in fat, carbs, and the flavourings are based on actual vegetables that are in season in the UK.
Stuffed flatbread, the last of this week’s spinach recipes, includes potatoes, garlic and various spices and herbs used in Indian cooking. Paired with some sliced cheese or plain yogurt, this dish is quite filling and tasty. Enjoy!
Potato and Spinach Stuffed Flatbread
Ingredients
- 1 medium potato, peeled
- 1 cup chopped spinach, thawed and drained well
- 1 large pita pocket or Naan
- 1 teaspoon minced garlic
- freshly ground black pepper and sea salt
- ½ teaspoon cumin
- ½ teaspoon turmeric
- pinch of dried chili pepper
- 1 teaspoon olive oil
Directions
- Put the potato in a small saucepan and add water and a pinch of salt and cover
- Bring to a boil over high heat, then turn the heat down and cook until the potato is tender, around 15 – 20 minutes and then drain.
- Mash the potato with the salt, pepper, cumin, turmeric and chili and adjust the seasoning to your liking. Set aside (note: the turmeric will turn the mashed potato bright yellow, pictured below).
- Heat oil in a small skillet over medium-high heat. Add the garlic and cook until golden. Add the spinach and cook for another 3 – 5 minutes.
- In a mixing bowl combine the mashed potato and spinach. Season with salt and pepper.
- Slice just the front part of the pita or Naan in half and make sure to keep the pocket in tact.
- Mound a few tablespoons of the filling into the center of the pocket and press together to form a pouch.
- Repeat and create a second pouch.
- Brush the top of the pouch with olive oil. Place in the toaster and bake until the top is golden brown.
Potato and Spinach Stuffed Flatbread
Ingredients
- 1 medium potato peeled
- 1 cup chopped spinach thawed and drained well
- 1 large pita pocket or Naan
- 1 teaspoon minced garlic
- freshly ground black pepper and sea salt
- ½ teaspoon cumin
- ½ teaspoon turmeric
- pinch of dried chili pepper
- 1 teaspoon olive oil
Instructions
- Put the potato in a small saucepan and add water and a pinch of salt and cover
- Bring to a boil over high heat, then turn the heat down and cook until the potato is tender, around 15 – 20 minutes and then drain.
- Mash the potato with the salt, pepper, cumin, turmeric and chili and adjust the seasoning to your liking. Set aside (note: the turmeric will turn the mashed potato bright yellow, pictured below).
- Heat oil in a small skillet over medium-high heat. Add the garlic and cook until golden. Add the spinach and cook for another 3 – 5 minutes.
- In a mixing bowl combine the mashed potato and spinach. Season with salt and pepper.
- Slice just the front part of the pita or Naan in half and make sure to keep the pocket in tact.
- Mound a few tablespoons of the filling into the center of the pocket and press together to form a pouch.
- Repeat and create a second pouch.
- Brush the top of the pouch with olive oil. Place in the toaster and bake until the top is golden brown.
There's nothing quite as satisfying as a delicious and healthy meal, and what better way to enjoy one than by stuffing it inside a delicious flatbread? Our blog features a variety of recipes that will leave your taste buds singing with joy, including our potato and spinach stuffed flatbread. Don't miss out on this amazing dish!
Frequently Asked Questions
Why does my aloo paratha breaks?
Reasons why parathas crack during rolling 1. The stuffing is too wet because the potatoes were overcooked or because the carrots or beets' unburned moisture. 2. Too soft of a dough.
Can you bake with potato flour?
Potato flour is a nutritious alternative for gluten-free baking and works fantastically in many baked items. Iron, fibre, and B vitamins are all naturally found in potatoes. Potato flour draws in and holds onto water, resulting in yeast bread that is moist and has a long shelf life.
How do you store cooked paratha?
Each half-cooked paratha should be placed separately and let to cool fully. Put them in freezer bags after stacking them with a piece of butter paper in between. Put a name and a date on them. Remove the parathas' butter paper when you're ready to eat them.
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