Jonny’s stuffed flatbreads

Serves 8
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Directions

  1. 1Start by adding flour and Greek yogurt to a bowl.
  2. 2Start by adding flour and Greek yogurt to a bowl.
  3. 3Start by adding flour and Greek yogurt to a bowl.
  4. 4Gradually use a wooden spoon to mix and form a ball of dough.
  5. 5Gradually use a wooden spoon to mix and form a ball of dough.
  6. 6Gradually use a wooden spoon to mix and form a ball of dough.
  7. 7Knead the dough for about five minutes until it's smooth.
  8. 8Knead the dough for about five minutes until it's smooth.
  9. 9Knead the dough for about five minutes until it's smooth.
  10. 10Cut the dough into eight pieces.
  11. 11Cut the dough into eight pieces.
  12. 12Cut the dough into eight pieces.
  13. 13Chop sun-dried tomatoes, basil, feta, mozzarella, and cream cheese and mix them together.
  14. 14Chop sun-dried tomatoes, basil, feta, mozzarella, and cream cheese and mix them together.
  15. 15Chop sun-dried tomatoes, basil, feta, mozzarella, and cream cheese and mix them together.
  16. 16Flatten out each piece of dough.
  17. 17Flatten out each piece of dough.
  18. 18Flatten out each piece of dough.
  19. 19Add the filling to the flattened dough.
  20. 20Add the filling to the flattened dough.
  21. 21Add the filling to the flattened dough.
  22. 22Pinch the ends of the dough and bring them all up to the middle, then pinch the middle to seal.
  23. 23Pinch the ends of the dough and bring them all up to the middle, then pinch the middle to seal.
  24. 24Pinch the ends of the dough and bring them all up to the middle, then pinch the middle to seal.

Ingredients

  • 400 g Self raising flour
  • 400 g Self raising flour
  • 400 g Self raising flour
  • 340 g Greek yoghurt
  • 340 g Greek yoghurt
  • 340 g Greek yoghurt
  • 100 g Sun dried tomatoes
  • 100 g Sun dried tomatoes
  • 100 g Sun dried tomatoes
  • 50 g Chopped basil
  • 50 g Chopped basil
  • 50 g Chopped basil
  • 50 g Cream cheese
  • 50 g Cream cheese
  • 50 g Cream cheese
  • 50 g Grated mozzarella
  • 50 g Grated mozzarella
  • 50 g Grated mozzarella
  • 50 g Crumbled feta
  • 50 g Crumbled feta
  • 50 g Crumbled feta

Equipment

bowlwooden spoon

Tips

  • To increase protein, use Skyr instead of Greek yogurt.
Jonny’s stuffed flatbreads | Clip Recipe