Ingredients
12 total- 200g Greek yoghurt, plus extra to serve (optional)
- 200g plain flour
- 2 tbsp olive oil
- 1 onion, finely diced
- 4 garlic cloves, crushed or grated
- 1 tbsp finely chopped or grated ginger
- 1 tbsp mild curry powder
- 450g frozen spinach
- 300ml vegetable stock, hot
- 1 (700g) jar large butter beans, drained
- 1 handful coriander, roughly torn
- 4 pinches chilli flakes, to serve (optional)
Method
6 stepsStep 1
For the flatbreads, put the yoghurt, flour and a good pinch of salt into a large bowl. Mix, then knead for 1-2 mins until you have a smooth dough. Set aside to rest for 15-20 mins.
Step 2
Meanwhile, heat the oil in a pan over medium-low heat. Add the onion, garlic, ginger and some seasoning; cook for 5 mins or until softened. Stir in the curry powder and cook for 2 mins more.
Step 3
Stir in the spinach and 200ml stock, then simmer gently for 10 mins, stirring occasionally, until thawed.
Step 4
Stir in the beans, then simmer gently for 5-10 mins, adding a splash more stock if needed. Season to taste and keep warm.
Step 5
Divide the flatbread dough into 4, then stretch each piece with a rolling pin or by hand to around 5mm thick. Place a dry pan over high heat. Once hot, cook the flatbreads for 1-2 mins on each side until puffed and golden.
Step 6
Just before serving, stir half the coriander through the saag, then plate up with a flatbread. Top with a dollop of yoghurt and a pinch of chilli flakes, if you like, and the remaining coriander. Leftover saag will keep chilled in an airtight container for up to 3 days or frozen for up to 3 months. Reheat flatbreads in a dry pan.