Sun-Dried Tomato Pesto & Feta Stuffed Flatbreads
Ingredients
Units
Scale
Flatbread Dough
- 1 cup self-raising flour
- 1 cup plain, 2% or whole milk Greek yogurt
Filling
- 4 oz feta block (in brine), crumbled
- 4 oz shredded melty cheese (such as mozzarella or fontina)
- 3 tablespoons pesto (see below)
- Large handful of fresh basil, finely chopped
Sun-Dried Tomato Pesto
- 4 oz sun-dried tomatoes
- 1/2 lemon, juiced
- 1/3 cup roasted almonds
- 1 cup fresh basil leaves
- 2 tablespoons fresh oregano leaves (or 1 teaspoon dried)
- 1 large garlic clove, peeled
- 1/2 cup fresh grated Parmigiano Reggiano
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 cup extra-virgin olive oil
Instructions
Make the Sun-Dried Tomato Pesto
- In a food processor, combine sun-dried tomatoes, lemon juice, roasted almonds, basil, oregano, garlic, grated Parmigiano, black pepper, and salt.
- Pulse until the ingredients are finely chopped.
- With the motor running, slowly drizzle in the olive oil until the pesto is smooth but still slightly textured. Set aside.
Make the Flatbread Dough
- In a mixing bowl, combine self-raising flour and Greek yogurt. Mix until a rough dough forms.
- Transfer to a floured surface and knead for 3–4 minutes until the dough is soft and smooth. Cover and let rest for 10 minutes.
Assemble the Flatbreads
- Divide the dough into 4 equal portions and roll each into a ball.
- Roll out each piece into a 6-inch circle.
- In a bowl, mix the crumbled feta, shredded cheese, pesto, and chopped basil.
- Spoon a portion of the filling onto one half of each flatbread, leaving a small border.
- Fold the other half over and press the edges to seal.
Cook the Flatbreads
- Heat a large skillet over medium heat and lightly oil the surface.
- Cook each stuffed flatbread for 2–3 minutes per side, until golden brown and crisp.
- Remove from the heat and let cool slightly before enjoying.
