Stuffed Feta Flatbreads
We are absolutely obsessed with these right now. There's something about a warm, pillowy flatbread stuffed with creamy, garlicky feta that just feels like a proper treat, and the fact that you can knock them out in 30 minutes makes them even better. The dough comes together so easily and the filling is rich, salty and just melty enough when it hits the hot pan. We've been making these on repeat as a side with dips, alongside soups, or honestly just on their own as a snack. Trust us, once you've had a stuffed flatbread fresh off the pan you will never go back to plain ones.
Before You Start
- Large mixing bowl
- Powerful blender
- Griddle pan
- Large frying pan
- Rolling pin
- Extra flour for dusting
Ingredients
- 350g plant-based yoghurt
- 400g self raising flour - + extra for dusting
- 1 tsp baking powder
- generous pinch of salt
- 200g plant-based feta
- 2 tbsp plant-based cream cheese
- 2 cloves garlic
- 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
- salt and pepper to taste
Method
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
Tips & Variations
- Rest the dough properly: We know it's tempting to skip it but giving the dough even just 10 minutes under a tea towel makes it so much easier to roll out and gives you a better texture in the end.
- Get the pan really hot: A dry pan on a high heat is what gives you those lovely charred spots. Don't rush this step, a lukewarm pan means sad, pale flatbreads and nobody wants that.
- Play with the filling: Henry loves adding a handful of finely chopped fresh herbs like dill or mint into the feta mix. It adds a brightness that works really well, especially if you're serving these alongside a big mezze spread.
Why This Works
The trick here is the yoghurt in the dough. It keeps everything soft and slightly tangy without needing any yeast or proving time, which means you can go from nothing to fresh flatbreads in half an hour. And mixing the feta with cream cheese is the move that really makes the filling sing, it stops the feta from being too crumbly and gives you that gorgeous creamy pull when you tear one open.