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Make the Dough:
In a bowl, mix flour, baking powder, and salt.
Add yogurt and mix until it forms a soft dough. If dry, add a splash of water; if sticky, add a touch more flour.
Knead for a few minutes until smooth.
Cover and let it rest for 20-30 minutes (helps with rolling!).
Mix the Filling:
Combine all filling ingredients in a bowl. Taste and adjust seasoning (don’t be shy with the herbs).
Assemble the Flatbreads:
Divide dough into 4-6 equal pieces.
Roll each into a circle (about ¼ inch thick).
Place a generous spoonful of cheese-herb mixture in the center.
Fold the dough over the filling like a pocket (or sandwich two circles together), then pinch edges to seal.
Gently roll again to flatten slightly (don’t worry if some cheese peeks out).
Cook the Flatbreads:
Heat a non-stick skillet or cast iron pan over medium heat.
Cook each flatbread for 2-3 minutes per side, or until golden and crisp, and the cheese is melted.
Garlic Butter Finish:
Mix melted butter with garlic.
Brush hot flatbreads right off the skillet.
Sprinkle with extra herbs if you’re feelin’ fancy.
💡 Serving Ideas:
Slice into wedges and serve with tzatziki, spicy tomato dip, or hummus.
Add a fried egg on top and call it brunch.
Serve alongside soup or salad for a full meal.
Want to try a version with caramelized onions or sun-dried tomatoes inside too? I can hook that up.
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