Tomato, Mozzarella & Basil Stuffed Flatbreads
Indulge in these mouthwatering flatbreads, bursting with the vibrant flavors of sun-dried tomatoes, creamy mozzarella, and fragrant basil. Perfectly baked to golden perfection, these scrumptious pockets are easy to make and even easier to devour! Get ready to impress your taste buds with this delightful twist on a classic favorite!
Prep
15
min
Cook
10
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 50g Chopped Basil (1.76 oz)
🥛Dairy & Eggs(3)
- 50g Cream Cheese (1.76 oz)
- 50g Crumbled Feta (1.76 oz)
- 50g Grated Mozzarella (1.76 oz)
🫙Pantry Staples(2)
- 200g Self Raising Flour (1.6 cup)
- 100g Sun-dried Tomatoes (3.53 oz)
🧂Spices & Seasonings(1)
- Pinch of Salt
📦Other(1)
- 170g Greek Yoghurt (6 oz)
Nutrition (per serving)
Calories
392
Protein
16g
Carbs
54g
Fat
13g
👨🍳 Instructions
- 1
Start by adding flour and Greek yogurt to a bowl and gradually using a wooden spoon form a ball of dough.
- 2
Knead it for about five minutes until it's nice and smooth.
- 3
Cut it into eight pieces.
- 4
Chop the sun-dried tomatoes, basil, feta, mozzarella, and cream cheese, and mix them together.
- 5
Flatten out the dough pieces, add the stuffing, pinch the ends and bring them all up to the middle, and pinch the middle.
- 6
Cook them low and slow for about two or three minutes on each side until they're nice and golden brown.
💡 Pro Tips
- ✓Use Greek yogurt at 85% of flour weight (170g yogurt to 200g flour) because the lactic acid lowers gluten development, creating tender flatbreads; cold yogurt also reduces dough temperature by ~10°F, slowing gluten formation during kneading.ingredient85% yogurt-to-flour ratio
- ✓Knead for exactly 5 minutes—no more—because self-rising flour activates its leavening agents immediately upon hydration; over-kneading past 5 minutes overdevelops gluten and causes flatbreads to puff instead of stay flat.timing5 minutes maximum
- ✓Dry your sun-dried tomatoes with paper towels before mixing into filling because residual oil increases moisture content by ~8-12%, which will seep into dough during cooking and create soggy patches instead of defined filling pockets.technique8-12% moisture reduction
- ✓Cook at medium-low heat (350-375°F on a skillet or flat griddle) for exactly 2-3 minutes per side because higher heat browns the exterior before the center cooks through, leaving cold cream cheese; this temperature allows Maillard reactions on the surface while the yogurt-based dough cooks through in ~4-6 minutes total.timing350-375°F, 2-3 minutes per side
- ✓Pinch the seams tightly at the center point and press down firmly because the yogurt dough is extensible (won't hold shape well); sealing prevents filling from leaking while steam escapes during cooking, which would deflate the flatbread.technique
Share this recipe
Prep
15
min
Cook
10
min
Serves
4
people
Level
beginner
Share this recipe
Tomato, Mozzarella & Basil Stuffed Flatbreads
Indulge in these mouthwatering flatbreads, bursting with the vibrant flavors of sun-dried tomatoes, creamy mozzarella, and fragrant basil. Perfectly baked to golden perfection, these scrumptious pockets are easy to make and even easier to devour! Get ready to impress your taste buds with this delightful twist on a classic favorite!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 50g Chopped Basil (1.76 oz)
🥛Dairy & Eggs(3)
- 50g Cream Cheese (1.76 oz)
- 50g Crumbled Feta (1.76 oz)
- 50g Grated Mozzarella (1.76 oz)
🫙Pantry Staples(2)
- 200g Self Raising Flour (1.6 cup)
- 100g Sun-dried Tomatoes (3.53 oz)
🧂Spices & Seasonings(1)
- Pinch of Salt
📦Other(1)
- 170g Greek Yoghurt (6 oz)
Nutrition (per serving)
Calories
392
Protein
16g
Carbs
54g
Fat
13g
👨🍳 Instructions
- 1
Start by adding flour and Greek yogurt to a bowl and gradually using a wooden spoon form a ball of dough.
- 2
Knead it for about five minutes until it's nice and smooth.
- 3
Cut it into eight pieces.
- 4
Chop the sun-dried tomatoes, basil, feta, mozzarella, and cream cheese, and mix them together.
- 5
Flatten out the dough pieces, add the stuffing, pinch the ends and bring them all up to the middle, and pinch the middle.
- 6
Cook them low and slow for about two or three minutes on each side until they're nice and golden brown.
💡 Pro Tips
- ✓Use Greek yogurt at 85% of flour weight (170g yogurt to 200g flour) because the lactic acid lowers gluten development, creating tender flatbreads; cold yogurt also reduces dough temperature by ~10°F, slowing gluten formation during kneading.ingredient85% yogurt-to-flour ratio
- ✓Knead for exactly 5 minutes—no more—because self-rising flour activates its leavening agents immediately upon hydration; over-kneading past 5 minutes overdevelops gluten and causes flatbreads to puff instead of stay flat.timing5 minutes maximum
- ✓Dry your sun-dried tomatoes with paper towels before mixing into filling because residual oil increases moisture content by ~8-12%, which will seep into dough during cooking and create soggy patches instead of defined filling pockets.technique8-12% moisture reduction
- ✓Cook at medium-low heat (350-375°F on a skillet or flat griddle) for exactly 2-3 minutes per side because higher heat browns the exterior before the center cooks through, leaving cold cream cheese; this temperature allows Maillard reactions on the surface while the yogurt-based dough cooks through in ~4-6 minutes total.timing350-375°F, 2-3 minutes per side
- ✓Pinch the seams tightly at the center point and press down firmly because the yogurt dough is extensible (won't hold shape well); sealing prevents filling from leaking while steam escapes during cooking, which would deflate the flatbread.technique