Greek · Lunch
Feta and Tomato Stuffed Flatbread
A hand-stretched yeasted flatbread stuffed with crumbled feta cheese, diced tomato, and dried oregano, pan-seared until golden and blistered. The warm cheese softens inside while the exterior crisps, finished with fresh mint and lemon for brightness and tang.
$3
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
421Calories
16.2gProtein
20.1gFat
42.3gCarbs
2.1gSugar
2.5gFiber
1089mgSodium
76mgChol
11.5gSat Fat
295mgPotassium
645mgCalcium
2.8mgIron
1.1mcgVitamin B12
8mgVitamin C
vegetarian
low-calorie
low-cholesterol
mediterranean
thirty-min-meals
hidden-gems
vegetarian
low-chol
Instructions
1
Prep
Dissolve yeast in warm water and let sit 5 minutes until foamy, then mix with flour, salt, and 1/2 tsp olive oil; knead by hand until smooth and elastic.
2
Rest
Cover dough with a damp cloth and let rest at room temperature for 60 minutes until doubled.
3
Build
Combine crumbled feta, diced tomato, and dried oregano in a small bowl, then roll proofed dough into a thin circle, spoon filling onto one half, fold over, and seal edges.
4
Sear
Heat a skillet over medium heat and cook the stuffed flatbread for 3 to 4 minutes per side, brushing lightly with olive oil, until deep golden blisters form.
5
Plate
Transfer to a plate, scatter with torn mint leaves, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g feta cheese, crumbled
- 170g170g all-purpose flour
- 120ml120ml warm water
- 1 tsp1 tsp olive oil, plus extra for cooking
- 1/2 tsp1/2 tsp active dry yeast
- 160g160g tomato
- 1 tsp1 tsp dried oregano
- 44 fresh mint leaves
- 22 lemon wedge
- pinch of salt
- pinch of black pepper
