Greek-American Spinach and Feta Flatbread

Ingredients

In this Greek-American adaptation, the traditional Malaysian roti canai is transformed into a flatbread base that serves as a canvas for the Mediterranean-inspired toppings. The original roti canai is typically made with flour, water, and ghee, while the Greek-American version incorporates ingredients like olive oil and Greek yogurt to enhance the flavor and texture. Additionally, the traditional Malaysian spices and seasonings are replaced with Greek flavors such as feta cheese, spinach, and garlic. We alse have the original recipe for Roti canai, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/2 cup (120g) Greek yogurt 1/2 cup (120g) Greek yogurt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 2 tablespoons olive oil, divided 2 tablespoons olive oil, divided
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 4 cups (120g) fresh spinach, chopped 4 cups (120g) fresh spinach, chopped
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/2 cup (75g) crumbled feta cheese 1/2 cup (75g) crumbled feta cheese

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 16g, 5g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 9g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Mix well.
2. 2.
   Add the olive oil, Greek yogurt, and water to the dry ingredients. Stir until a dough forms.
3. 3.
   Transfer the dough to a lightly floured surface and knead for about 5 minutes, until smooth and elastic.
4. 4.
   Divide the dough into 4 equal portions and shape each portion into a ball. Cover with a damp cloth and let rest for 30 minutes.
5. 5.
   Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
6. 6.
   Add the chopped spinach, dried oregano, and black pepper to the skillet. Cook for 2-3 minutes, until the spinach wilts.
7. 7.
   Preheat a non-stick skillet or griddle over medium heat.
8. 8.
   Take one portion of the dough and roll it out into a thin circle or oval shape.
9. 9.
   Brush the skillet or griddle with olive oil and place the rolled-out dough on it. Cook for 2-3 minutes on each side, until golden brown and cooked through. Repeat with the remaining portions of dough.
10. 10.
    Once the flatbreads are cooked, spread the sautéed spinach mixture evenly over each flatbread.
11. 11.
    Sprinkle the crumbled feta cheese on top of the spinach mixture.
12. 12.
    Serve the Greek-American Spinach and Feta Flatbread warm and enjoy!

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves before chopping them. Remove any tough stems and discard them.
• Feta cheese — For a creamier texture, you can crumble the feta cheese with a fork or blend it in a food processor before using it as a topping.

Tips & Tricks

• If you prefer a thinner flatbread, you can roll out the dough even more thinly.
• Experiment with different herbs and spices to customize the flavor of the sautéed spinach mixture. Fresh dill or mint can add a refreshing twist.
• Serve the flatbread with a side of tzatziki sauce for an extra burst of flavor.

Serving advice

Serve the Greek-American Spinach and Feta Flatbread as an appetizer or a light meal. It pairs well with a side salad or a bowl of Greek lentil soup.

Presentation advice

To enhance the presentation, garnish the flatbread with a sprinkle of fresh herbs, such as parsley or basil. Serve it on a wooden cutting board or a decorative platter.