The recipe for this stuffed flatbread is simple and easy to follow, with a soft and chewy dough made from all-purpose flour. The filling is a blend of sautéed diced mushrooms, sundried tomatoes, olives, herbs, and crumbled feta cheese. The mini flatbread makes it perfect for serving large groups and pairs well with almost any meal. The crumbled feta cheese and garlic-basil-flavored oil dip will immediately transport you to the streets of Greece and Turkey. Kids will love them too, and you can even make it a family activity by having them help you make the dough balls. If you love flatbreads or other recipes that use flatbreads, then check out our best homemade chicken kathi rolls, delicious garlic cheese naan, soft and thin roomali roti, and healthy oats chapati.
Why you’ll love this recipe
Ingredients
Feta cheese: adds a tangy and salty flavor to the flatbread. Olives: bring a slightly bitter and savory taste that complements the feta cheese and enhances the overall flavor profile of the dish. Mushroom: adds a meaty and earthy flavor to the flatbread and provides a satisfying texture. Sun-dried tomatoes: bring a slightly sweet and tangy flavor that pairs well with the other ingredients, adding an extra depth of flavor to the dish. Flour and yeast: combine to create a soft and chewy flatbread that is perfect for stuffing. Olive oil: for cooking and preparing the dip.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
Substitutions for Stuffed Flatbread Ingredients
Goat cheese or queso fresco can be used as a substitute for feta cheese. Vegans can substitute feta with tofu cheese. Capers or roasted red peppers can be used as a substitute for olives. Zucchini or eggplant can be used as a substitute for mushrooms. Roasted red peppers or fresh cherry tomatoes can be used as a substitute for sun-dried tomatoes. Store-bought pizza dough or pita bread can be used as a quick and easy substitute for homemade dough/flatbread. Use coconut oil, melted butter/ghee, or any oil you choose instead of olive oil.
Stuffing variations
Step-by-Step Instructions
Step 1: In a large mixing bowl, combine flour, yeast, salt, and lukewarm water. Knead the mixture for 10 minutes until smooth dough forms. Cover the dough with a towel or plastic wrap and let it rest for 15 minutes. Step 2: Meanwhile, in a pan on medium-high heat, add olive oil and chopped mushrooms, and saute for 5 to 6 minutes. Add sliced olives and finely chopped sundried tomatoes and saute for 2 mins. Season with salt and pepper and let it cool completely. Add crumbled feta cheese and mix well. The filling is now ready. Step 3: Once the dough has rested for 15 mins, pinch lemon-sized dough balls and roll out the dough balls into 4-inch diameter circles. Step 4: Place a small amount of filling in the center of each circle. Bring the edges of the dough over the filling at the center, and pinch the edges to seal. Gently roll the bread to form a 3 to 4-inch circle. Step 5: Brush each flatbread with olive oil and grill on each side for a couple of minutes or until the flatbreads are golden brown. If using a preheated 400 F oven, bake them for 12 mins or until golden.
Expert Chef Tips
Storage and Make Ahead Instructions
Make ahead instructions for stuffed flatbread
You can prepare the dough and store it in an airtight container in the refrigerator for up to 2 days. Bring the dough to room temperature before rolling it out and assembling the stuffed flatbreads. Once the stuffed flatbreads are rolled out, you can store them in an airtight container in the refrigerator for up to 1 day before grilling/baking. When ready to cook, brush the flatbreads with olive oil or melted butter and cook as the recipe card explains. Freeze the stuffed flatbreads before cooking/baking for up to 2 months. To grill/bake, let the flatbreads thaw in the refrigerator overnight, then brush with olive oil or melted butter before grilling/baking as directed.
Storage instructions for leftover stuffed flatbread
Store leftover grilled/baked flatbreads in an airtight container in the refrigerator for up to 3 days. Reheat the flatbreads in a skillet on a stovetop (on medium-high heat for a couple of minutes on each side) or in a 350°F oven for 10-15 minutes or until heated through.
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Recipe card
