Description
This Stuffed Flatbread Without Yeast is a quick and easy recipe featuring soft, golden flatbreads filled with a savory blend of sun-dried tomatoes, vegan cheeses, garlic, and fresh basil. Perfect for a gluten-free and dairy-free diet, this skillet-cooked bread is full of flavor and requires no yeast or rising time, making it an excellent choice for a fast, delicious meal or snack.
Ingredients
Flatbread
- 1 cup (140 g) gluten-free flour 1:1 or regular flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup (120 g) dairy-free yogurt
Filling
- ⅔ cup (50 g) sun-dried tomatoes
- ⅔ cup (70 g) grated vegan cheese
- 3 Tbsp (40 g) vegan cream cheese
- 2 garlic cloves, minced
- ½ tsp Italian seasoning (optional)
- Salt & pepper, to taste
- 1 cup (20 g) fresh basil, chopped
Instructions
- Prepare Ingredients: Soak the sun-dried tomatoes in hot water for at least 10 minutes, then drain. Mince the garlic, chop the basil, and set aside.
- Make the Dough: In a medium bowl, combine the flour, baking powder, and salt. Add the dairy-free yogurt and stir with a wooden spoon or spatula. Knead with your hands until a smooth dough forms. Adjust with extra yogurt or flour if needed.
- Divide and Rest Dough: Shape the dough into a ball, then divide into 4 equal portions. Roll each into smaller balls on a floured surface, cover with plastic wrap, and set aside.
- Prepare Filling: Chop the soaked sun-dried tomatoes finely. In a medium bowl, mash together the tomatoes, vegan shredded cheese, vegan cream cheese, minced garlic, chopped basil, Italian seasoning, salt, and pepper until well combined.
- Assemble Flatbreads: Flatten each dough ball into a 4-inch disk using your fingers. Place about one tablespoon of filling in the center of each disk. Fold the dough edges over the filling, pinching to seal. Optionally, gently flatten to smooth the seam and remove air bubbles, forming a thick disk.
- Cook the Flatbreads: Preheat a large skillet over medium heat. Lightly splash a bit of water in the skillet if using gluten-free flour to prevent drying. Place a stuffed flatbread in the pan, cover with a lid, and cook about 5 minutes per side until golden brown and slightly crisp. Repeat for remaining flatbreads.
- Serve and Enjoy: Serve warm and enjoy these delicious yeast-free stuffed flatbreads loaded with savory, flavorful filling.
Notes
- Use metric measurements for best and consistent results.
- Soaking sun-dried tomatoes softens them, helping them blend nicely into the filling.
- If dough is too sticky, add a little more flour; if too dry, add some yogurt.
- Cooking with a lid on traps steam, ensuring thorough cooking and softness inside.
- Adding a splash of water while cooking gluten-free dough helps prevent it from drying out.
- These flatbreads can be served as a snack, appetizer, or paired with a salad for a light meal.
