This 4-ingredient stuffed flatbread is yeast-free & optionally gluten-free with a flavorful sun-dried tomato, basil, and cheese filling. A quick, crowd-pleasing lunch, dinner, or snack!
Quick and Easy, Yeast-Free Cheese Stuffed Flatbread
If you haven’t tried Greek yogurt dough, what are you waiting for? It tastes better than flour + water dough and takes much less time to pull together than yeast-based dough. Plus, all you need are 4 ingredients: wheat or gluten-free flour, yogurt (I use dairy-free), baking powder, and salt.
Since there’s no yeast, you don’t have to leave the dough to rise for hours. Just mix the ingredients together, knead until soft and elastic, then leave it to rest for just a few minutes. Once pan-fried, it becomes slightly puffed up, golden brown, and crispy with a chewy, tender middle. This time, I’ve taken things to the next level by making vegan and gluten-free stuffed flatbread.
This cheesy flatbread filling combines vegan shredded and cream cheese with sun-dried tomatoes and plenty of fresh basil for a pizza-adjacent treat that’s so much quicker and simple to make (though that won’t stop me from enjoying homemade Neapolitan pizza at least once a month!). It’s incredibly crowd-pleasing, versatile, and great as an appetizer, side, or snack.
You might also enjoy my recipes for gluten-free naan and potato flatbread.
The Ingredients and Substitutes
The Flatbread Ingredients
- Flour: I used a gluten-free all-purpose blend (like King Arthur’s/ Bob’s Red Mill), but regular all-purpose flour will work, too, in a 1:1 swap.
- Baking powder: Just a little to provide fluffy lift to the stuffed flatbread recipe.
- Dairy-free yogurt: Use a plain, unsweetened yogurt – dairy-free Greek yogurt or coconut/ soy yogurt.
- Salt: I recommend kosher/sea salt over table salt to season the dough.
The Cheese and Tomato Stuffing
- Cheese: Use any meltable shredded cheese – I obviously used vegan cheese. A mozzarella or cheddar-style cheese will work well.
- Cream cheese: For extra richness and creaminess. Use plain dairy-free cream cheese.
- Sun-dried tomatoes: For bursts of intense, concentrated, sweet tomato flavor without worrying about soggy flatbread.
- Garlic: I prefer fresh minced garlic cloves, but garlic powder works in a pinch.
- Basil: Fresh basil is a highly aromatic ingredient with plenty of flavor.
- Italian seasoning: (Optional) for extra aromatic flavor depth. Alternatively, you could add this directly to the flatbread dough.
- Sea salt & black pepper: To taste
For extra decadence, brush the freshly cooked vegan cheese flatbread with a little garlic butter.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How to Make Cheese Stuffed Flatbread
- First, soak the sun-dried tomatoes in hot water for at least 10 minutes (then drain). Also, finely mince the garlic, chop the basil, and set aside.
- Next, chop the sun-dried tomatoes and transfer them to a medium bowl with the vegan shredded cheese, cream cheese, minced garlic, chopped basil, Italian seasoning, and salt & pepper (added to taste). ‘Mash’ the mixture with a fork to combine.
- Combine all the flatbread ingredients (flour, yogurt, baking powder, and salt) in a medium mixing bowl and stir– first with a wooden spoon/spatula, then knead it with your hands into a smooth dough.
If the mixture is too dry, add a tablespoon of extra yogurt. If it’s too wet, add a spoonful of flour and knead again.
- Shape the dough into a ball and divide the dough into 4 equal portions, rolling each into a smaller ball over a lightly floured surface. Cover with plastic wrap and set aside.
- Flatten the dough balls with your fingers into a disk around 4-inches (10 cm wide).
- Add about a tablespoon of filling to the center of each and fold the edges of the dough over the filling to meet in the center, pinching it closed to seal.
Optionally flatten it just a little to smooth the seam side and remove any air bubbles – into a thick disk.
- Preheat a large skillet over medium heat. Once hot, add the flatbread and allow them to cook for about 5 minutes per side with a lid on – until golden brown and slightly crisp on both sides. Enjoy!
If you’re making gluten-free stuffed bread, I recommend adding a splash of water to the skillet to prevent the dough from drying while it cooks.
Storage Instructions
Store: Leave the cheese and sun-dried tomato flatbread to fully cool, then store them in an airtight container in the refrigerator for 3-4 days.
Freeze: Allow them to cool, then spread on a baking sheet in a single layer, not touching, to flash freeze until solid (2-3 hours). Then, transfer them to a Ziplock bag for 2-3 months.
Just note that not all vegan cheese/cream cheese freeze well – so this may take some experimentation.
Reheat: Reheat the flatbread in a skillet, in a microwave, or even baked in the oven (from chilled or frozen at 350F/175C) until heated through.
What to Serve with Stuffed Flatbread
You can enjoy this stuffed cheesy flatbread either alone or with part of a larger meal, such as:
- With a dip: Avocado basil pesto, marinara, tzatziki, ranch dressing, guacamole, etc.
- Alongside salads: Like my Mediterranean orzo salad or chickpea quinoa salad.
- For dipping: Perfect alongside soups, stews, and curries – like tomato pasta soup, regular tomato soup, veggie stew, goulash, etc.
FAQs
Is this recipe make-ahead friendly?
You should be able to prepare the dough and filling and store them separately, tightly wrapped, for 1-2 days. When ready, remove everything from the fridge 30-40 minutes in advance, then continue with the recipe as written.
Can I use self-raising flour?
If you can source it where you live, feel free to use it in place of the plain flour + baking powder mixture (replace the baking powder with extra flour).
How else can I flavor stuffed flatbread?
You can experiment with an endless array of fillings, as long as they aren’t too ‘wet.’ However, other top suggestions of mine include:
- Cheese and potato flatbread (replace tomato with mashed potatoes, sliced green onion + optional chili flakes)
- Cheese, onion & spinach (excess liquid squeezed from spinach + chili flakes)
- Aloo paratha filling (aka Indian potato flatbread)
- Other seasoned ‘mash’ + optional cheese (e.g., sweet potato, butternut squash)
- Add some spice (with finely minced chilies)
- Add pesto (red or green for extra herby flavor)
- Add finely minced/shredded veggies to the cheese filling (like sauteed mushrooms, bell pepper, corn, peas, broccoli, olives, etc.)
You can also use this dough to make topped flatbreads with various toppings.
Recipe Notes and Tips
- The flour-to-yogurt ratio varies: Based on the flour you use and the climate/ environmental factors, you may need slightly more or less yogurt to create a smooth dough that’s neither dry or sticky.
- For crispier stuffed flatbread: Add a small amount of olive oil to the skillet.
- For more flavored dough: Feel free to add herbs and spices directly to the flatbread dough, like onion powder, garlic powder, smoked paprika, chili powder, dried oregano, basil, Italian seasoning, etc.
- For flatter flatbread: After stuffing the dough, gently roll it out for wider, flatter flatbread. The cooking time will be 3-4 mins per side.
Related Recipes
If you try this easy cheese stuffed flatbread recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.
Stuffed Flatbread Without Yeast
This 4-ingredient stuffed flatbread is yeast-free & optionally gluten-free with a flavorful sun-dried tomato, basil, and cheese filling. A quick, crowd-pleasing lunch, dinner, or snack!
Ingredients
Filling
- 2/3 cup (50 g) sun-dried tomatoes
- 2/3 cup (70 g) grated vegan cheese
- 3 Tbsp (40 g) vegan cream cheese
- 2 garlic cloves minced
- 1/2 tsp Italian seasoning optional
- Salt & pepper to taste
- 1 cup (20 g) fresh basil chopped
Instructions
-
I recommend using my metric measurements in grams for exact results. Also, watch the video in the post for easy visual instructions.First, soak the sun-dried tomatoes in hot water for at least 10 minutes (then drain). Also, finely mince the garlic, chop the basil, and set aside.
-
Meanwhile, combine all the flatbread ingredients (flour, yogurt, baking powder, and salt) in a medium mixing bowl and stir – first with a wooden spoon/spatula, then knead it with your hands into a smooth dough.If the mixture is too dry, add a tablespoon of extra yogurt. If it’s too wet, add a spoonful of flour and knead again.
-
Shape the dough into a ball and divide the dough into 4 equal portions, rolling each into a smaller ball over a lightly floured surface. Cover with plastic wrap and set aside.
-
Next, chop the sun-dried tomatoes and transfer them to a medium bowl with the vegan shredded cheese, cream cheese, minced garlic, chopped basil, Italian seasoning, and salt & pepper (added to taste). ‘Mash’ the mixture with a fork to combine.
-
Flatten the dough balls with your fingers into a disk around 4-inches (10 cm wide).
-
Add about a tablespoon of filling to the center of each and fold the edges of the dough over the filling to meet in the center, pinching it closed to seal.Optionally flatten it just a little to smooth the seam side and remove any air bubbles – into a thick disk.
-
Meanwhile, preheat a large skillet over medium heat. Once hot, add the flatbread and allow them to cook for about 5 minutes per side with a lid on – until golden brown and slightly crisp on both sides. Enjoy!If you’re making gluten-free stuffed bread, I recommend adding a splash of water to the skillet to prevent the dough from drying while it cooks.
Notes
Nutrition Facts
Stuffed Flatbread Without Yeast
Serving Size
1 flatbread
Amount per Serving
% Daily Value*
Saturated Fat
Potassium
Carbohydrates
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition information is an estimate and has been calculated automatically
IF YOU ARE USING PINTEREST, FEEL FREE TO PIN THE FOLLOWING PHOTO:
"ingredients" - Google News
January 28, 2024 at 05:44PM
https://ift.tt/uKk4HTZ
Stuffed Flatbread Without Yeast - Elavegan | Recipes
"ingredients" - Google News
https://ift.tt/K13AB5C
Shoes Man Tutorial
Pos News Update
Meme Update
Korean Entertainment News
Japan News Update
Bagikan Berita Ini
0 Response to "Stuffed Flatbread Without Yeast - Elavegan | Recipes"
Post a Comment