Flatbread takes on a deliciously Filipino twist with Flatbread Kulitis, a wholesome dish that highlights one of our local supergreens: kulitis, also known as uray or wild spinach. Found in many backyards and rural landscapes, kulitis is often overlooked, yet it’s packed with nutrients—rich in iron, calcium, and vitamins A and C, making it excellent for boosting immunity, supporting bone health, and promoting good digestion. Think of it as nature’s hidden gem, transforming humble greens into something hearty and indulgent.
The recipe begins with a homemade flatbread dough. Simple ingredients—warm water, yeast, flour, and olive oil—are kneaded into a smooth, elastic base, then left to rise until pillowy soft. While the dough works its magic, the kulitis is blanched to preserve its color and nutrients, before being sautéed with garlic and onions in creamy butter. The addition of cream cheese and Parmesan turns it into a luscious spinach sauce that’s equal parts nutritious and comforting.
Once the dough is rolled out, it’s generously spread with the creamy kulitis mixture, creating a topping that’s both earthy and indulgent. After a quick bake in the oven, the flatbread emerges golden, crisp on the edges yet soft inside, with the sauce bubbling ever so slightly on top.
Every slice delivers a balance of textures and flavors: the rustic chew of flatbread, the velvety richness of the cream sauce, and the distinct, slightly nutty taste of kulitis. It’s a dish that feels familiar yet new—a creative way to enjoy a local green that’s both affordable and abundant.
Perfect as a snack, shared appetizer, or even a light main, Flatbread Kulitis is proof that healthy eating doesn’t have to be boring. With its nourishing base and gourmet flair, it’s a dish that celebrates the goodness of local ingredients in every bite.
In a large bowl, combine warm water, sugar, and yeast. Stir and let it sit for 5 minutes until frothy.
Add olive oil, flour (start with 4 cups), and salt. Mix until a dough forms.
Knead the dough on a floured surface for about 8–10 minutes, until it is smooth and elastic. Place in a greased bowl, cover, and let rise for an hour or until doubled in size.
In a large saucepan, bring water to a boil. Add the kulitis (uray) and blanch for 1–2 minutes.
Transfer immediately to cold water to stop the cooking process. Drain well, squeeze out excess water, and set aside.
In a pan, melt butter over medium heat. Sauté onion and garlic until fragrant.
Add spinach and cook until wilted. Stir in heavy cream, then add cream cheese and Parmesan. Mix until smooth and creamy then season with salt and pepper to taste. Remove from heat and let cool slightly.
Roll out the dough on a floured surface and transfer to a greased pizza pan or baking sheet.
Spread a generous layer of spinach sauce over the dough.
Bake for 12–15 minutes, or until the crust is golden and the top is slightly bubbly. Slice and serve warm.
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