Cheesy Herb Stuffed Flatbreads
Ingredients
Units
Scale
Flatbreads
- 1 cup self-raising flour
- 1 cup plain, 2% or whole milk greek yogurt
Filling
- 8–oz feta block, in brine, crumbled
- 1 cup shredded melty cheese (I used kasseri)
- handful of mint leaves(10-12), finely chopped
- large handful of parsley, finely chopped
- 10 or so chive sprigs, finely chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon aleppo pepper flakes
Herb Oil
- 2 tablespoon mint and parsley, finely chopped
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon oregano
- pinch of pepper flakes
Instructions
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In a large bowl, add the self-raising flour and greek yogurt. Mix with a wooden spoon or spatula until a dough ball forms then with your hands knead for 1-2 minutes on a clean lightly floured surface until a smooth and cohesive bouncy dough is formed. Keep adding more flour if the dough is too sticky. Place the dough back into the bowl and set aside while you make your filling.
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Add all the filling ingredients into a bowl and combine thoroughly with a fork making sure to crumble the feta as fine as possible then set aside.
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Slice the dough into 6-8 equal-sized pieces and roll into little balls then flatten into a disk.
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Flour your surface again and roll the dough disk until its a 1/4-1/8th of an inch thick.
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Take 2-3 tablespoons of the filling mixture and compact it into a disk shape. Place the filling in the center of one of the dough disks. Gather the corners of the dough disk and bring them to the center, around the filling, sealing it shut. Repeat this process for the remaining dough and filling.
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Heat a non-stick pan over medium to high heat.
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Gently place the flatbreads into the pan and fry them for 3-5 minutes on each side or until they turn golden brown. Keep an eye on them to avoid burning.
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While the flatbreads are cooking, prepare the herb oil by combining the fresh herbs, spices, and olive oil in a small bowl.
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Once the flatbreads are cooked, serve them warm or at room temperature with a drizzle of the herb oil, and enjoy!
