Stuffed Flatbreads
With a cheesy roasted red pepper filling - featuring my newest batch of ajvar!
There’s something sensational about a stuffed flatbread like this.
Totally worthy of a snack or a meal, depending on how many you choose to eat or what you decide to stuff them with.
For me, the combination of a melty vegan cheese with the sweet, smoky, and vibrant ajvar is nothing short of a delight for the taste buds. It kind of feels like you’re holding a mini pocket sized pizza - and that’s a very enjoyable experience I must say…
Ps. This new batch of Phitzee’s Ajvar uses red peppers picked at the peak of their season and is now available online across the UK for you to get your hands on ;)
This recipe is fairly straight forward and comes together quickly. Even the dough is easy. And all together, the simple ingredients here turn the humble flatbread into the kind of snack that makes you stop after the first bite to appreciate your own brilliance.
The only trick you need to keep in mind here (that I learnt after my first “not so great” batch) is restraint with the dough. I certainly over kneaded mine at first which resulted in a slightly rougher and harder texture. So learn from me.
You want to make sure to knead it just enough to form it into a ball, then let it rest. Then when you fold in the filling, seal it gently with a pinch, and go easy on the rolling so nothing escapes.
Cook them hot and confident, brushing the sides with a herby butter if you’re feeling up for it, which I most of the time am.
Also, don’t limit yourself to just this filling either. Explore whatever your heart desires.
Enjoy it my friend, it’s a good one x
The full recipe is below:
Ingredients:
280g bread flour (roughly 2 cups)
1 cup soya yoghurt, unsweetened
2 tbsp olive oil
2 tsp baking powder
1 tsp salt
For the filling:
ajvar by @phitzee (roasted red pepper spread)
vegan cheese, grated
fresh parsley, finely chopped
Directions:
In a large mixing bowl, combine the flour, baking powder, and salt.
Add the soya yoghurt and olive oil. Mix until a soft, slightly sticky dough forms.
Knead the dough gently on floured surface with your hands. Try not to over work the dough, just enough so it forms a ball. Cover and let it rest for 10-15 min.
Divide the rested dough into 4 equal portions and shape each into a ball. On a floured surface, roll one ball into a thin circle. Place 1-2 tbsp of ajvar in the middle, along with some vegan cheese and parsley.
Fold the edges over the filling to seal in the middle, pinching together to form a closed parcel. Gently flatten with your hands, then roll out again. Roll lightly to avoid tearing the dough. Do this for all 4 then set them aside.
In a frying pan over medium to high heat, cook one flatbread at a time for 4-5 min per side, until golden grown and slightly puffed. Feel free to brush with a herby butter throughout cooking too. Repeat until all flatbreads are cooked.
Serve and enjoy as they are or with a dip of your choice.
