Stuffed Flatbread

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Do you ever find yourself craving something hearty but not in the mood for the same old sandwich or pizza? That’s where this Stuffed Flatbread with a Creamy Mediterranean inspired Filling—comes in. It’s like the best parts of a sandwich and a pizza had a culinary child. Ideal for game nights, quick lunches, or those times when you just need something satisfying.

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

  • Dough Consistency: Aim for a dough that’s soft but not overly sticky. If the dough is too wet, just sprinkle a little extra flour.
  • Sun-Dried Tomatoes: These are the star of the dish, so opt for high-quality, well-marinated ones.
  • Nutritional Yeast: Adding this will give a rich and slightly cheesy flavor. It’s also a great source of added nutrition.
  • The Skillet: Make sure your skillet is at a medium heat to avoid burning the flatbread.

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

  • 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.

How to make Stuffed flatbread

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

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.
Calories: 325kcal
Cost: $12
Course: Main Course, Snack
Cuisine: Mediterranean
Keyword: Easy Flatbread Recipe, Quick Snack, Stuffed Flatbread, Sun-Dried Tomatoes

Join the Conversation

  1. Könntest du die Mengenangaben vielleicht
    in Gramm ergänzen? Mit den cup anfangen kann ich nocht nichts anfangen 🙁 Ansonsten liebe ich deine Rezepte und habe schon einige ausprobiert 😋❤

    1. Vielen Dank für dein Feedback! Freut mich, dass dir meine Rezepte gefallen😊 Wir werden bald die Mengenangaben auch in Gramm hinzufügen. hier ist schonmal das Rezept auf Deutsch: Teig
      * 240g pflanzlicher Joghurt
      * 240g Mehl, plus mehr zum Bestauben
      * 1 TL Trockenhefe
      * 1/2 TL Salz
      Füllung
      * 70g getrocknete Tomaten, gehackt
      * Oliven, entsteint und gehackt (optional)
      * 100g frischer Babyspinat, gehackt
      * Handvoll frische Basilikumblatter, gehackt (optional)
      * 220 g Frischkäse
      * 2 EL Italienische Gewürze
      * 1 TL Hefeflocken
      Kurzanleitung
      * Teig: Joghurt, Mehl, Hefe, Salz vermengen und kneten. Abdecken, beiseite stellen.
      * Füllung: Spinat, Tomaten, Oliven, Basilikum hacken. Mit Frischkäse, Gewürzen und Hefeflocken vermischen.
      * Formen: Teig in 4-6 Stücke teilen, flach ausrollen.
      * Füllen: Füllung in die Mitte geben, Teig falten, verschließen.
      * Braten: In Pfanne bei mittlerer Hitze je Seite 2-3 Min. braten, bis goldbraun.

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