Stuffed Flatbread

by Ahmad on Sep 8, 2023 (updated Oct 9, 2026)

5 from 1 review

These vegan stuffed flatbreads have a golden skillet crust and a creamy filling of sun-dried tomatoes, spinach and vegan cream cheese. The yogurt dough comes together in a bowl, and each flatbread cooks on the stovetop.

The tomatoes give the filling a concentrated savory flavor, while optional olives and basil add a salty, herby finish. Serve them warm for lunch or dinner with a green salad. For a potato filling instead, try my cheese and potato stuffed flatbread.

Ingredient notes

The complete quantities are in the recipe card below. A few ingredient choices make the dough easier to handle and help keep the filling inside.

Plain non-dairy yogurt: Choose unsweetened yogurt without vanilla or other flavorings. Yogurt thickness varies, so use the feel of the dough as your guide.
Flour: Use all-purpose flour, plus a little for rolling. Spoon it into your measuring cup and level it instead of packing it down.
Instant yeast: This is part of the original dough. Keep the brief covered rest while preparing the filling; this recipe does not include a long rise.
Vegan cream cheese: Use a plain, thick spread. Feta and ricotta are not ingredients in this version.
Sun-dried tomatoes: Drain oil-packed tomatoes well. If yours are dry and tough, soften them in warm water, then drain and pat dry before chopping.
Spinach and herbs: Chop finely and dry the washed leaves well. Large stems and excess water make filling and sealing harder.
Nutritional yeast and Italian seasoning: These season the cream cheese filling. Olives and fresh basil are optional.

Using a scale? For the dough, 2 cups of flour is approximately 250 g and 1 cup of plant yogurt is approximately 240 g. For the filling, 1 cup of vegan cream cheese is approximately 225 g. These are approximate conversions, not a separately tested metric recipe; flour packing and yogurt consistency can change how much adjustment the dough needs.

How to make stuffed flatbread

Make the dough first and let it rest, covered, while you mix the filling. The photos show the main stages; use the recipe card for all quantities and instructions.

Soft yogurt dough for stuffed flatbread — **Make the dough.** Knead until soft, then cover while preparing the filling.

Cream cheese filling with spinach and sun-dried tomatoes — **Mix the filling.** Combine the chopped vegetables, vegan cream cheese and seasonings.

Cream cheese and vegetable filling on rolled flatbread dough — **Fill and seal.** Leave a clean border and pinch the dough closed firmly.

Golden stuffed flatbread cooking in a skillet — **Cook both sides.** Use medium heat until golden and the dough is cooked through.

Tips for sealing and cooking

Keep the dough soft. It should be pliable and slightly tacky. Add flour a little at a time if it is too sticky to handle, or a small splash of water if it is dry and cracking.
Avoid a wet filling. Drain tomatoes and olives and pat the spinach dry. The filling should hold together rather than run across the dough.
Leave room to seal. Keep filling away from the edges. If the dough will not close without stretching thin, remove a little filling.
Use gentle, even heat. Start checking after 2 to 3 minutes per side. If the surface browns before the dough cooks, lower the heat and give it longer. Thicker flatbreads need extra time.
Allow for batches. A small skillet takes longer than a large one. Do not crowd the pan just to meet the estimated cooking time.

Common questions

How many flatbreads does this make?

The original recipe makes 4 to 6 flatbreads, depending on size. Divide into 5 equal portions for the five servings shown in the recipe card.

Can I leave out the olives or basil?

Yes. Both are optional. The sun-dried tomatoes, cream cheese, spinach and seasonings still give the filling plenty of flavor.

Can I use frozen spinach?

Fresh spinach is used in the original recipe. If substituting frozen, thaw it and squeeze out the water very thoroughly before adding it. A wet filling can make the dough soggy.

Can I make these gluten-free?

This dough was written for wheat flour. A gluten-free blend may need different hydration and handling, so I cannot promise a direct one-for-one swap will hold together around the filling.

Storage and reheating

Let leftovers cool, then refrigerate in an airtight container for up to 3 days. Reheat in a skillet over medium-low heat, turning until hot throughout. A microwave will warm them, but the outside will be softer.

For more flatbread ideas, try soft potato flatbread with herbs or baked vegetable flatbread.