15 Minute Gluten Free Stuffed Flatbread
Directions
- 1Mix the flour, baking powder and salt together in a bowl.
- 2Mix the flour, baking powder and salt together in a bowl.
- 3Mix the flour, baking powder and salt together in a bowl.
- 4Add the yoghurt and oil, mix with a wooden spoon until crumbly then knead until you have a smooth, non-sticky dough. If still sticky, add a little extra flour.
- 5Add the yoghurt and oil, mix with a wooden spoon until crumbly then knead until you have a smooth, non-sticky dough. If still sticky, add a little extra flour.
- 6Add the yoghurt and oil, mix with a wooden spoon until crumbly then knead until you have a smooth, non-sticky dough. If still sticky, add a little extra flour.
- 7Lightly flour your work surface and rolling pin, then roll the dough out into a rough square or circle-shape. Make the dough quite thin, a couple of mm thick. You will need to use a little flour as you go, to avoid sticking.
- 8Lightly flour your work surface and rolling pin, then roll the dough out into a rough square or circle-shape. Make the dough quite thin, a couple of mm thick. You will need to use a little flour as you go, to avoid sticking.
- 9Lightly flour your work surface and rolling pin, then roll the dough out into a rough square or circle-shape. Make the dough quite thin, a couple of mm thick. You will need to use a little flour as you go, to avoid sticking.
- 10Place your chosen fillings in the centre of the dough circle and then fold the sides in, over the filling, to create a square with the filling completely enclosed.
- 11Place your chosen fillings in the centre of the dough circle and then fold the sides in, over the filling, to create a square with the filling completely enclosed.
- 12Place your chosen fillings in the centre of the dough circle and then fold the sides in, over the filling, to create a square with the filling completely enclosed.
- 13Pinch to seal and gently roll with the rolling pin to firm down. The flatbread parcel should be about 1.5cm thick.
- 14Pinch to seal and gently roll with the rolling pin to firm down. The flatbread parcel should be about 1.5cm thick.
- 15Pinch to seal and gently roll with the rolling pin to firm down. The flatbread parcel should be about 1.5cm thick.
- 16Pan fry over a medium-low heat for about 3 minutes each side, until puffed and springy. Then slice and enjoy!
- 17Pan fry over a medium-low heat for about 3 minutes each side, until puffed and springy. Then slice and enjoy!
- 18Pan fry over a medium-low heat for about 3 minutes each side, until puffed and springy. Then slice and enjoy!
Ingredients
- 90 g Mulino Caputo Fioreglut gluten free flour (pane e pizza variety)
- 90 g Mulino Caputo Fioreglut gluten free flour (pane e pizza variety)
- 90 g Mulino Caputo Fioreglut gluten free flour (pane e pizza variety)
- 0.5 tsp baking powder
- 0.5 tsp baking powder
- 0.5 tsp baking powder
- 75 ml plain Greek yoghurt
- 75 ml plain Greek yoghurt
- 75 ml plain Greek yoghurt
- 0.5 tbsp olive oil
- 0.5 tbsp olive oil
- 0.5 tbsp olive oil
- 0.5 tsp fine salt
- 0.5 tsp fine salt
- 0.5 tsp fine salt
- 0 ham
- 0 ham
- 0 ham
- 0 cheddar cheese
- 0 cheddar cheese
- 0 cheddar cheese
- 0 boursin cheese
- 0 boursin cheese
- 0 boursin cheese
Equipment
bowlwooden spoonrolling pinfrying pan