Middle Eastern · Lunch
Cheese Stuffed Flatbread
Middle Eastern flatbread stuffed with feta, mozzarella, and parsley, folded and griddle-cooked on cast iron until the crust blisters and blackens in spots and the cheese inside melts fully.
$3
25 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
485Calories
19.8gProtein
20.4gFat
57.3gCarbs
1.2gSugar
2.5gFiber
1512mgSodium
71mgChol
11.8gSat Fat
280mgPotassium
568mgCalcium
3.1mgIron
0.8mcgVitamin B12
5mgVitamin C
vegetarian
low-cholesterol
mediterranean
all-time-classics
vegetarian
Instructions
1
Prep
Whisk warm water and instant yeast together in a small bowl; let stand 5 minutes until foamy.
2
Knead
Mix flour and salt in a bowl, add yeast mixture and 1 teaspoon olive oil, knead by hand 5 minutes until smooth and elastic.
3
Proof
Cover bowl with damp cloth and leave at room temperature 60 minutes until dough roughly doubles.
4
Build
Punch down dough on counter and roll into a 7-inch circle. Scatter feta, mozzarella, parsley, oregano, and pepper over one half, leaving a bare border.
5
Stuff
Fold dough half over filling to form half-moon, pressing and pinching the curved edge firmly to seal.
6
Sear
Heat a dry cast-iron skillet over medium heat 2 minutes. Brush flatbread lightly with oil on both sides, cook 4 minutes per side, pressing gently with spatula, until crust blisters and darkens and cheese melts fully.
7
Plate
Slide flatbread onto a board, rest 2 minutes, then slice into wedges and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.2 oz204g feta cheese
- 2 oz56g mozzarella cheese
- 1 1/3 cup170g all-purpose flour
- 1/2 tsp1/2 tsp instant yeast
- 1/2 cup120ml warm water
- 2 tsp2 tsp olive oil, plus extra for brushing
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp dried oregano
- 1/4 tsp1/4 tsp black pepper
