Slowly add flour to the wet ingredients while stirring continuously with a wooden spoon, until a soft dough forms.

To make the dough soft and smooth, place it on a floured board and knead it well for five to seven minutes.

Return the dough to the mixing bowl, cover with a clean kitchen towel, and set aside for 30 minutes to an hour to allow fermentation and flavor absorption.

Roll out each chunk of dough into a ball when it has rested, then divide the dough in half.

For each ball, roll out the dough into a disk that is about 1/4 inch thick.

In a skillet set over medium heat, melt a tablespoon of butter. The dough circles should be added to the pan after they have been flattened and cooked for two or three minutes on each side, or until they become a lovely golden color and begin to show signs of being cooked through.

When the flatbreads are in the oven, gather all of the filling ingredients and mix them up: In a separate skillet, melt the butter over medium heat. Incorporate chopped green onions and spinach into the butter as it melts. Add salt and pepper and mix well. After three or four minutes of cooking, the vegetables should be tender and fragrant.

Once the flatbreads are cooked to your liking, remove them from the pan and arrange them attractively on a plate.

Spoon the sautéed spinach and green onions evenly over all of the flatbreads.