Stuffed Feta Flatbreads
- Super simple
- 0:30 m
- 13 ingredients
Did you know you can make flatbreads out of only 2 ingredients? One of our best hacks to date, these stuffed feta flatbreads are so simple! Packed full of feta and cream cheese with an added punch of garlic - we've served ours with a charred spring onion vinaigrette for that extra whack of flavour. Find the recipe below.
Serves: 8
Ingredients
For the Flatbreads
- 350g plant-based yoghurt
- 400g self raising flour - + extra for dusting
- 1 tsp baking powder
- generous pinch of salt
For the Filling
- 200g plant-based feta
- 2 tbsp plant-based cream cheese
- 2 cloves garlic
- Salt & pepper
Charred Onion Vinaigrette
- 5 spring onions
- handful of chives
- handful of parsley
- handful of basil
- 1 tsp maple syrup
- 1 tsp white wine vinegar
- 1 lemon
- 120ml olive oil
- salt and pepper to taste
Before you start
Microplane or garlic crusher | Griddle pan | Rolling pin | Large frying pan
Step 1
Prepare the flatbread dough
- Mix the flour, yoghurt and baking powder together in a large mixing bowl, add a very generous pinch of salt
- Bring the dough together using your hands, then knead for 2 minutes or until a sticky ball has formed
- Return to the bowl, cover with a tea towel and set aside to rest
Ingredients
- 350g plant-based yoghurt
- 400g self raising flour - , extra for dusting
- 1 tsp baking powder
- generous pinch of salt
Step 2
For the filling
- Crush the garlic
- Crumble the feta into a bowl and stir through the cream cheese and garlic
- Season to taste and set aside
Ingredients
- 200g plant-based feta
- 2 tbsp plant-based cream cheese
- 2 cloves garlic
- salt and pepper to taste
Step 3
For the vinaigrette
- Heat up griddle pan to high heat
- Coat the spring onions in oil and a pinch of table salt and char
- Char the spring onions until black all over
- In a powerful blender, blend the cooked spring onions with chives, parsley, basil, maple, vinegar, lemon, olive oil and a big pint of salt
- Set aside
Ingredients
- Salt & pepper
- 5 spring onions
- handful of chives
- handful of parsley
- handful of basil
- 1 tsp maple syrup
- 1 tsp white wine vinegar
- 1 lemon
- 120ml olive oil
Step 4
Fill and cook the flatbreads
- Cut the rested dough into 16 pieces and roll into balls
- Generously flour the work surface
- Take one dough ball and lightly flatten with your fingers until it’s about 1 inch thick
- Place 1 tbsp filling in the center and bring all corners of the dough to the centre and seal
- Turn the dough ball over and use a rolling pin to flatten
- Repeat with each dough ball
- Heat a large frying pan over a medium-high heat, drizzle in a little oil
- Add a few of the flatbreads to the pan and cook for 2-3 minutes on one side or until golden, then flip and cook for another 1-2 minutes
- Brush each flatbread with some melted plant-based butter and repeat until all of the flatbreads are done
Step 5
Serve
- Serve the flatbreads with the charred onion vinaigrette