Craving something hearty but tired of the usual sandwich or pizza? This Stuffed Flatbread with a Creamy Mediterranean-Inspired Filling is the perfect solution. It combines the best of both worlds — a crispy, golden crust with a rich, creamy filling featuring feta, ricotta, sun-dried tomatoes, and fresh herbs.

Ideal for game nights, quick lunches, or any time you want a satisfying bite, this versatile dish pairs beautifully with a green salad or yogurt dip. Simple to make and impossible to resist, it’s sure to become a favorite!

The Dish and Its Origin

Flatbreads have been a staple across many cultures for thousands of years, tracing back to ancient civilizations. From the Middle Eastern Pita and Indian Roti to Italian Focaccia and Mexican Tortillas, the concept of a flatbread is universal. However, the idea of stuffing a flatbread with delicious fillings takes this simple dish to another level. The stuffed varieties are often local favorites, filled with regional ingredients and flavors.

In Italy, you might find Calzones filled with meats, cheese, and vegetables. Over in Latin America, you could come across empanadas stuffed with a variety of savory fillings. The stuffed flatbread we’re making today gets its flavor boost from sun-dried tomatoes, which add a unique, concentrated burst of taste that’ll kick your regular flatbread up a notch.

Before diving into the cooking process, it’s essential to gather all your ingredients and equipment. Here’s a quick checklist to make sure you have everything on hand:

Ingredients for Dough:

  • 1 cup non-dairy yogurt
  • 2 cups flour (plus some extra for dusting)
  • 1 tsp instant yeast
  • 1/2 tsp salt

Ingredients for Filling:

  • 1/2 cup sun-dried tomatoes, chopped
  • 1/4 cup olives, pitted and chopped (optional)
  • 1 cup fresh baby spinach, chopped
  • 1/4 cup fresh basil leaves, chopped (optional)
  • 1 cup cream cheese
  • 1 tsp Italian seasoning
  • 1 tbsp nutritional yeast
How to make Stuffed flatbread (Ingredients)

Cooking Tips for Stuffed Flatbread

  • Dough Consistency: Aim for a dough that’s soft, pliable, and slightly tacky without being overly sticky. If your dough feels too dry, add a small splash of water. On the other hand, if it’s too wet and difficult to handle, sprinkle in a little extra flour a tablespoon at a time. Proper dough consistency is key to achieving that fluffy, tender flatbread texture.
  • Sun-Dried Tomatoes: These are the star ingredient, offering a punch of concentrated flavor. Choose high-quality, well-marinated sun-dried tomatoes for the best results. You can find them packed in oil for added richness, or dry-packed if you prefer a lighter option. If using dry-packed tomatoes, soak them in warm water for a few minutes to soften.
  • Nutritional Yeast: A favorite in plant-based cooking, nutritional yeast adds a deliciously savory and cheesy flavor to the filling. It’s also a fantastic source of B vitamins and protein, giving your meal an extra nutritional boost. Adjust the amount based on your taste preference, and feel free to sprinkle a little on top before serving for an added flavor kick.
  • The Skillet: A well-heated skillet is crucial for cooking your flatbread to golden perfection. Heat your skillet over medium heat and ensure it’s properly warmed before adding the flatbread. If the skillet is too hot, the outside may burn before the inside is fully cooked. On the flip side, a skillet that’s too cool won’t give you that signature crispy exterior. Keep a close eye and adjust the heat as needed.

    With these tips in mind, you’ll be on your way to creating a delicious Stuffed Flatbread that’s bursting with flavor!

How to Make Stuffed Flatbread with Sun-Dried Tomatoes

Step 1: Dough

  • Combine 1 cup non-dairy yogurt, 2 cups flour, 1 tsp instant yeast, and 1/2 tsp salt.
  • Form into a soft dough.
  • Briefly knead and cover, setting it aside.
How to make Stuffed flatbread
How to make Stuffed flatbread

Step 2: Filling

  • Take 1 cup of fresh baby spinach, and optionally, 1/4 cup fresh basil leaves.
  • Mix them with 1/2 cup of chopped sun-dried tomatoes, optional 1/4 cup chopped olives, 1 cup vegan cream cheese, 1 tsp Italian seasoning, and 1 tbsp nutritional yeast.
How to make Stuffed flatbread
How to make Stuffed flatbread

Step 3: Assemble

  • Divide the dough into 4-6 portions.
  • Roll each piece into a flat circle.
  • Add a portion of the filling onto the middle.
  • Fold the dough, sealing the middle.
How to make Stuffed flatbread

Step 4: Cook the stuffed flat bread

  • Place each flatbread on a medium-heated skillet.
How to make Stuffed flatbread
How to make Stuffed flatbread
How to make Stuffed flatbread

Cook each side for 2-3 minutes until you see a golden-brown hue.

Delicious meals without the meat? Yes, please! Find your favorites at Dr. Vegan!

How to make Stuffed flatbread
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Stuffed Flatbread

Stuffed flatbreads filled with sun-dried tomatoes, baby spinach, and an array of spices, offering a flavorful and portable snack or meal.
Servings 5
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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Ingredients
 

Equipment

  • Skillet
  • Mixing bowls
  • Rolling Pin

Instructions
 

  1. Prep Dough: In a large mixing bowl, combine the non-dairy yogurt, flour, instant yeast, and salt. Knead the ingredients into a soft dough. Cover and set aside for a few minutes.
  2. Prep Filling: Chop your spinach, sun-dried tomatoes, optional olives, and optional basil leaves. In a separate bowl, combine these with the cream cheese, Italian seasoning, and nutritional yeast.
  3. Divide and Roll: Separate the dough into 4-6 even portions. Roll out each portion into a flat circle, using extra flour for dusting as necessary.
  4. Stuff: Place a generous portion of the filling onto the middle of the dough. Fold the dough, sealing the middle.
  5. Cook: Heat a skillet over medium heat. Place each stuffed flatbread on the skillet and cook for 2-3 minutes on each side, or until golden brown.

Notes

Feel free to add or substitute the fillings based on what you have on hand. Just keep the moisture content in mind to avoid a soggy flatbread.

Nutrition

Calories: 325kcal

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