Soft Garlic-Herb Stuffed Flatbread

Ingredients

For the dough

• 4 cups (500 g) all-purpose flour
• 1½ tsp instant yeast
• 1 tbsp sugar
• 1½ tsp salt
• 1 cup (240 ml) warm milk
• ½ cup (120 ml) warm water, approximately
• 3 tbsp vegetable oil or melted butter
• 3 tbsp plain yogurt

Garlic-herb butter

• 4 tbsp butter, melted
• 3–4 garlic cloves, finely minced
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh coriander/cilantro, optional
• ½ tsp salt
• ½ tsp dried oregano
• ¼ tsp chili flakes, optional

Optional cheese filling

For the soft, slightly stretchy center:

• 1 cup (100–120 g) mozzarella
• ½ cup (50–60 g) cheddar
• 2 tbsp finely chopped parsley or coriander
• ¼ tsp black pepper

You can also use feta + mozzarella for a saltier filling.

 Method

1. Make the dough

Add flour, yeast, sugar and salt to a large bowl.

Pour in the warm milk, yogurt and oil. Mix while gradually adding the warm water until a soft, slightly sticky dough forms.

Don’t add all the water at once. Depending on your flour, you may need slightly less or more.

Knead for 8–10 minutes until the dough becomes smooth and elastic.

Grease the bowl lightly, return the dough, cover and leave somewhere warm for 45–60 minutes, or until approximately doubled.

2. Prepare the garlic butter

Mix together:

• melted butter
• minced garlic
• parsley
• coriander
• oregano
• salt
• chili flakes

Set aside.

3. Divide the dough

Punch the dough down gently and divide it into 10–12 equal pieces.

Roll each piece into a smooth ball.

Cover and let them rest for another 10 minutes. This makes them much easier to roll.

4. Make stuffed flatbreads

Take one dough ball and flatten it with your fingers.

Place approximately 1½–2 tablespoons of cheese filling in the center.

Bring the edges toward the middle and pinch them together to completely seal the filling.

Turn the sealed side downward and gently flatten.

Roll or press it into a round approximately ½ inch (1–1.25 cm) thick.

Don’t roll too aggressively or the cheese may break through.

Repeat with the remaining dough.

 5. Cook in a skillet

Heat a heavy skillet or cast-iron pan over medium-low to medium heat.

You don’t need much oil because the dough already contains fat.

Place one flatbread into the dry pan.

Cook approximately:

• 2–3 minutes on the first side
• Flip
• 2–3 minutes on the second side

You want golden-brown patches rather than a completely dark crust.

If the bread is browning before the inside cooks, reduce the heat.

Brush the cooked bread immediately with the garlic-herb butter.

Repeat with all the flatbreads.

 For the appearance in the photo

As soon as each flatbread comes out of the pan:

1. Brush generously with garlic butter.
2. Sprinkle with fresh chopped parsley/coriander.
3. Stack the breads on a plate.
4. Cover the stack with a clean kitchen towel for 5–10 minutes.

The trapped steam keeps them soft, pillowy and easy to fold, rather than crunchy.

Optional extra-golden finish

After brushing with garlic butter, return each bread to the skillet for 20–30 seconds per side. This gives you those attractive toasted brown patches seen in the picture.

 Easy filling variations

Garlic cheese: Mozzarella + cheddar + garlic + parsley.

Potato: Mashed potato + green chili + coriander + cumin + salt.

Chicken: Finely shredded cooked chicken + mozzarella + black pepper + garlic.

Herb & feta: Feta + mozzarella + parsley + mint.

Plain garlic: Skip the filling and simply roll the dough into rounds, cook and brush with garlic butter.

 Nut information

Tree nuts: None required. Peanuts: None required.

The basic recipe is nut-free, but if you’re preparing it for someone with a nut allergy, check packaged ingredients such as cheese, butter/margarine and flour for “may contain nuts” or cross-contact warnings.

There are also no almond flour, coconut flour, tahini or nut oils in the recipe.

Approximate nutrition

For 1 of 12 breads, without cheese:

• Calories: ~190–220 kcal
• Carbohydrates: ~30–33 g
• Protein: ~5–6 g
• Fat: ~6–8 g

With cheese filling, expect roughly 240–280 kcal per piece, depending on the amount and type of cheese.

Best served: warm with yogurt, raita, hummus, chicken curry, kebabs, eggs, or simply alongside tea.