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Gallery Whole-Wheat Flatbreads Stuffed with Cauliflower, Peas, and Spinach Credit: Con Poulos Recipe Summary Servings: 6
Ingredients For the Flatbreads 2 cups whole-wheat flour 1/2 teaspoon baking powder 1 teaspoon coarse salt 3 tablespoons extra-virgin olive oil, plus more for brushing For the Filling 1/2 head cauliflower, cut into large florets (3 cups) 1 tablespoon extra-virgin olive oil 3/4 teaspoon cumin seeds 1 teaspoon ground coriander 1/2 teaspoon ground turmeric 6 cups baby spinach, chopped 3/4 cup frozen peas, thawed Coarse salt
Cook’s Notes These flatbreads are easy to make, but the store-bought kind will also work just fine. If you’re using fresh peas, steam them first.
Gallery Whole-Wheat Flatbreads Stuffed with Cauliflower, Peas, and Spinach Credit: Con Poulos
Recipe Summary Servings: 6
Gallery
Whole-Wheat Flatbreads Stuffed with Cauliflower, Peas, and Spinach Credit: Con Poulos
Whole-Wheat Flatbreads Stuffed with Cauliflower, Peas, and Spinach
Credit: Con Poulos
Whole-Wheat Flatbreads Stuffed with Cauliflower, Peas, and Spinach
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
2 cups whole-wheat flour 1/2 teaspoon baking powder 1 teaspoon coarse salt 3 tablespoons extra-virgin olive oil, plus more for brushing
1/2 head cauliflower, cut into large florets (3 cups) 1 tablespoon extra-virgin olive oil 3/4 teaspoon cumin seeds 1 teaspoon ground coriander 1/2 teaspoon ground turmeric 6 cups baby spinach, chopped 3/4 cup frozen peas, thawed Coarse salt
Directions
Make the flatbreads: Stir together flour, baking powder, and salt in a medium bowl. Stir in oil and 3/4 cup warm water until combined. Turn out dough onto a clean surface and knead until smooth, 5 minutes. Cover with a bowl and let rest 30 minutes.
Meanwhile, make the filling: Steam cauliflower until soft, 8 to 10 minutes, then transfer to a medium bowl and mash. Heat oil in a medium skillet over medium heat and toast cumin until fragrant, about 30 seconds, before stirring in coriander and turmeric. Stir in spinach until just wilted. Remove mixture from heat and stir in cauliflower and peas. Season with salt.
Assemble flatbreads: Divide dough into six balls and roll out into 8-inch rounds. Heat a cast-iron skillet over medium heat and cook rounds until slightly puffed and golden, 1 to 2 minutes. Flip and spread half of each round with filling. Gently fold over other half and cook until golden, 2 minutes. Flip and cook 2 minutes more. Brush with oil. Serve flatbreads cut in half.
Cook’s Notes These flatbreads are easy to make, but the store-bought kind will also work just fine. If you’re using fresh peas, steam them first.
Cook’s Notes
These flatbreads are easy to make, but the store-bought kind will also work just fine. If you’re using fresh peas, steam them first.
Reviews
Add Rating & Review 13 Ratings 5 star values: 11 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 13 Ratings 5 star values: 11 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
13 Ratings 5 star values: 11 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
13 Ratings 5 star values: 11 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
13 Ratings 5 star values: 11 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 11 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
All Reviews for Whole-Wheat Flatbreads Stuffed with Cauliflower, Peas, and Spinach
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Whole-Wheat Flatbreads Stuffed with Cauliflower, Peas, and Spinach
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
