Category: main-dish 
Preparation: 00:20:00
Cooking: 00:15:00 
Total: 00:35:00 
Origin: Spain
Calories: 230
Category: main-dish Preparation: 00:20:00
Cooking: 00:15:00 Total: 00:35:00 Origin: Spain
Calories: 230
These skillet flatbreads fold chopped spinach into a quick dough and pair it with a cool saffron yogurt dip. Serve them warm as tapas or alongside a salad.
For the dip, use whole Golden Saffron threads so you can crush them with the garlic.
The flatbread dough uses baking powder, so it can go straight from mixing to shaping. The yogurt dip uses the same garlic-and-saffron base as our saffron aioli for calamari, but Greek yogurt gives it a sharper finish.
Crush the garlic and saffron together, then whisk them into Greek yogurt with lemon juice, olive oil, salt, and pepper. Set the dip aside while you make the flatbreads.
Steam the spinach in a covered skillet with 2 tablespoons water for about 3 minutes. Drain it well, press out extra moisture, and chop it finely.
Mix the flour, baking powder, measured salt, chopped spinach, 1 tablespoon oil, and ¼ cup water. Knead briefly until the dough holds together.
Divide the dough into four pieces. On a floured surface, roll each into a round about ⅛ inch thick.
Cook the rounds individually in a skillet over medium heat for about 1 minute per side. Brush with olive oil and serve with the yogurt dip.
Recipe adapted from Albert Bevia at Spain on a Fork.
Serve the flatbreads warm with the cool dip. For a tapas spread, add white-wine saffron mushrooms and use the bread to catch the pan juices.
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