Combine the flour, baking powder, and salt in a large bowl.

Add warm water and olive oil gradually to the dry ingredients. Mix until it forms a soft dough.

Knead the dough on a floured surface for about 5 minutes until it’s smooth. Cover with a kitchen towel to rest for 15 minutes.

Sauté fresh spinach in olive oil over medium heat until it wilts.

Mix the sautéed spinach with ricotta, mozzarella, Parmesan, garlic powder, onion powder, salt, and pepper in a bowl.

Divide the rested dough into 6–8 equal pieces and roll each into a ball.

Roll each ball on a floured surface into a circle about 6–8 inches in diameter.

Fill the center of each circle with a generous spoonful of the spinach filling and fold over the dough to make a half-moon shape.

Heat olive oil in a large skillet over medium heat, ensuring it’s hot.

Cook the flatbreads for about 3–4 minutes on each side until they’re golden brown and crispy.

Serve warm after removing from the skillet.