If you are using a food processor, take the flour, baking soda, salt and oil in the bowl fitted with dough hook. Run it at speed 2 for a couple of times. Add water as required to make a smooth uniform dough. Let the dough come together as a ball.

If you are kneading with hands, take all the ingredients except water, in a wide bowl, mix well.

Slowly add warm water and knead to a smooth dough. Knead a couple of times to make sure the dough is soft and smooth.

Cover the dough with a cling film and rest it while you make the fillings.

Heat a nonstick pan with oil, saute the onions, garlic in olive oil. Add salt and when the onions get cooked well, add the spinach and simmer till the greens wilt. Set it aside.

Grate the mozzarella and keep it aside.

On a rolling board or a sheet, have the flour ready and pinch out balls from your rested dough.

Take the first one, cover the rest as you don’t want the dough to dry up, roll out a thin disc measuring about 1/ 8 inch

On the half of the rounds (called the piadine), place the stuffing, leaving half an inch to seal.

Top the cooked filling with tomato slices, mozzarella, and fold the other half over the filling.

Using a fork, seal the sides well.

Heat a griddle or tawa, and transfer to the hot pan and cook on both sides till the flatbread is cooked on both sides.

Serve them cut in half with cream cheese or mayo.