Stuffed Flatbread
Stuffed flatbreads filled with sun-dried tomatoes, baby spinach, and an array of spices, offering a flavorful and portable snack or meal.
Equipment
- Skillet
- Mixing bowls
- Rolling Pin
Ingredients
- 1 cup non-dairy yogurt
- 2 cups flour plus more for dusting
- 1 tsp instant yeast
- 1/2 tsp salt
- 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
Instructions
- 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.
- 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.
- 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.
- Stuff: Place a generous portion of the filling onto the middle of the dough. Fold the dough, sealing the middle.
- 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