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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