Step 1

In the bowl on your stand mixer, add in the yeast and warm water. Allow the mixture to bloom and foam up. Add in 3 cups of flour and the rest of the ingredients and mix on low with the dough hook until it comes together in a shaggy ball. Turn the mixer to 4/6 and knead for about 8 minutes until a smooth ball forms, adding in the reserved 1/2 cup flour if the mixture is too wet. Transfer to an oil lined bowl and cover. Allow to rise at room temperature until doubled in size. Or, overnight in the fridge.

Step 2

For the filling, combine the chopped spinach, feta cheese, gruyere cheese, garlic powder, onion powder, pepper and chili flakes if using. Set aside.

Step 3

Once doubled in size, roll the dough into a log and divide into 6 equal portions. Roll each portion into a ball and set aside to rest for 5 minutes.

Step 4

On a well floured surface, take one ball of dough and roll out into a thin rectangle. Add the filling to half of the rectangle and then fold the other side over to cover the filling. Take your rolling pin and roll over the filled flatbread to flatten the bread and stretch it back out. Set aside and repeat.

Step 5

Heat a 12” cast iron pan over medium low and add in a couple tablespoons of oil. Cook each flatbread for 3-5 minutes on each side until browned. Remove from the pan serve warm or at room temperature.