Stuffed Feta Flatbreads

Super simple
Super simple
Super simple
Super simple
timer
0:30 m
shopping_cart
13
Ingredients
eco
3063
kcal

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.

Start cooking ➞

Serves

8

Ingredients

For the Flatbreads

<item-todo-done>350g plant-based yoghurt<item-todo-done><item-todo-done>400g self raising flour - + extra for dusting<item-todo-done><item-todo-done>1 tsp baking powder<item-todo-done><item-todo-done> generous pinch of salt<item-todo-done>


For the Filling

<item-todo-done>200g plant-based feta<item-todo-done><item-todo-done>2 tbsp plant-based cream cheese<item-todo-done><item-todo-done>2 cloves garlic<item-todo-done><item-todo-done> Salt & pepper<item-todo-done>


Charred Onion Vinaigrette

<item-todo-done>5 spring onions<item-todo-done><item-todo-done> handful of chives<item-todo-done><item-todo-done> handful of parsley<item-todo-done><item-todo-done> handful of basil<item-todo-done><item-todo-done>1 tsp maple syrup<item-todo-done><item-todo-done>1 tsp white wine vinegar<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>120ml olive oil<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>

Before you start

Microplane or garlic crusher | Griddle pan | Rolling pin | Large frying pan

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

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

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

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

Serve

  • Serve the flatbreads with the charred onion vinaigrette
£

Cost per portion

0.125
kg

CO2e per portion

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