stuffed flatbreads

Ingredients

1 tsp sugar

1/2 cup warm water

2 1/4 tsp instant yeast (1 packet)

2 cups flour

1/2 cup full fat plain yogurt

1/2 tsp salt

1 T oil

1 cup of grated halloumi cheese

Making the dough

  • Combine water, sugar & yeast in small bowl, let sit 5-10 minutes.

  • Add yeast mix to large bowl with flour, yogurt, salt and 1 tablespoon of olive oil. Stir until combined (a plastic bench press is useful to complete this step).

  • Knead dough until soft and smooth, slightly tacky but not sticking to your hands.

  • If you have a stand mixer (like a Kitchen Aid), you can mix and knead the dough in it, using the dough hook tool, rather than mixing by hand

  • Place dough in large, clean bowl. Cover with plastic wrap and let rest 1 hour or so, until doubled in size.

Filling the Flatbreads

Remove the dough from the bowl and place on a lightly floured, clean, work space. Divide dough into 2 oz pieces and roll each piece into a small ball. Let the balls of dough rest for about 10 minutes, under plastic wrap or a clean dish towel.

Heat a cast iron skillet or pan on high heat, and brush with vegetable oil or clarified butter

While pan is heating, roll out a piece of dough to about 1/8” thick. Sprinkle shredded halloumi over the dough, leaving some room at the edges. Roll out another piece of dough to the same size and place it over the halloumi covered dough. Seal the edges by pressing together with your fingers, or using the rolling pin.

Gently place the stuffed flatbread on the skillet and cook on high heat for 2-3 minutes, flip over and continue cooking another 2-3 minutes.

Notes on fillings: Think of stuffed flatbreads as you would a grilled cheese sandwich & be creative with your fillings. Use what you have on hand. I love stuffing them with mozzarella, slow roasted cherry tomatoes, basil and balsamic glaze, for a caprese salad feel…I bet caramelized onions, bacon and fontina would be delicious!

Flatbreads can be eaten immediately, or you can let them cool, put them in ziploc bags and store in freezer. Pop them in the microwave when ready to eat