Spinach Roti with Za'atar Labneh
Serve up this easy spinach roti as an appetizer with za'atar labneh for an appetizer plate to please everyone! This Mediterranean-inspired dish is easy to make and a great addition to meals!
Servings: 10 servings
Ingredients
- 2 cups whole wheat flour plus more for rolling. I use a kamut wheat flour for mine. It was amazing.
- 6 cups fresh spinach
- 1 clove garlic
- 1 teaspoon salt
- ½ teaspoon ground cumin
- 2 teaspoons olive oil
- ½ cup water
- 1 recipe labneh
- 1 teaspoon za'atar
Instructions
- Pulse garlic with spinach in blender or food processor to get a puree.
Stand Mixer Instructions
- Add all ingredients to the mixer and mix on medium speed for about 3-4 minutes.
Knead by Hand Instructions
- Combine spinach puree, flour, cumin, and salt in a mixing bowl. Mix it up. Slowly add water and start mixing and kneading dough. You may need more or less depending on the water content of spinach puree. Knead until you have a soft dough, then add oil and knead again.
Rest Dough and Cook Roti
- Regardless of mixing method, allow the dough to rest for 30- 45 minutes.
- Divide dough into 10 pieces. Dip each piece in flour and roll in a round, thin piece, like a tortilla.
- Place on an oiled, heated hot skillet. Once you see bubbles form, flip to the other side. It should take about 30 seconds per side. Next, move to an open flame and make it puff.
- Brush with melted butter or ghee.
- Place the labneh on a platter and sprinkle with za'atar.
- Serve the roti alongside the labneh for dipping;
Notes
- Use a heavy-bottomed skillet such as a cast iron skillet for more even cooking.
- Don't rush the roti recipe. The dough needs time to rest.
- The water is a bit of a variable. Add it slowly and if necessary add more to achieve the proper consistency.