Stuffed Flatbread Recipes: Potato, Cheese Or Sour Cherries
This stuffed flatbread recipe makes crisp as well as soft bread stuffed with potato or cheese filling. They are great served as an appetizer, savory breakfast, or as a side dish along with your favorite dinner or lunch. And when you have large gatherings, the stuffed flatbread is also the perfect party snack for large crowds or family dinners.
Place the flour, water and salt in a bowl, mix with your hands until everything is incorporated and smooth. You may use a little more or less water than specified in the recipe, it depends on what type of flour you use.
Once the dough is formed, knead it on the table for 5 minutes.
Shape the dough into small balls (~3 inch), place on the table and give them a dust of flour to prevent sticking. Cover with cling wrap and set aside for 20 minutes to rest.
Meanwhile, prepare the fillings.
Boil or steam the potatoes like you would do for mashed potatoes. But don't incorporate the water as they need to be somewhat dry. If the mixture is wet it will make the interior mushy and will leak. I learned from my mistake (in the video is too mushy).
Heat some oil in a skillet and slightly caramelize the finely chopped onion and mushrooms, season with salt and pepper and add that to the mashed potatoes.
In a bowl combine the farmer's cheese, with 1 egg, chopped scallions and dill, mix to combine. Season with salt generously, it's ok if it's a little bit salty.
Apple and Sour Cherry Filling
Grate the apples and drain the sour cherries of liquid. Set aside.
Stuff The Flatbreads
Take one ball and use a rolling pin to roll it out on a floured surface. You should get a thin disk about 9-10" wide.
Place about 1/2 cup (more or less) of the filling in the middle of the rolled out dough and gather the edges to enclose the filling (see video).
Roll it out more if you prefer it less thick. Repeat with remaining dough.
Place it into the frying pan heated with a little bit of oil (make sure the oil is hot) and cook each side on a low-medium heat for 1-2 minutes until golden brown.
Remove from fry pan onto a wire rack (to prevent from going soggy).
Add a small drizzle of oil into the pan and proceed to cook the remaining flatbreads.Cut into 4 pieces and serve! Hot or cold - delicious!
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1. You may need to adjust the water quantity as the flour brands are all different. Start with less and work up from there. Adjust until the dough is right - it should be smooth and elastic, just like a pizza dough.
2. For frying use a ceramic, stainless steel pan or a cast iron tortilla griddle if you are trying to avoid teflon coated pans.3. The best healthy oils for frying are: avocado oil and grape seed oil - as they have a high smoking point and do not contain harmful components like canola oil does.
4. For dairy free / vegan stuffed flatbread, skip the cheese. Use potato filling or the sweet filling.5. Make ahead. To save time prepare the flatbread dough and the fillings up to 1 day in advance. When ready to use, remove from the fridge and allow to come to room temperature before rolling out the dough.This stuffed flatbread recipe makes crisp as well as soft bread stuffed with potato or cheese filling. They are great served as an appetizer, savory breakfast, or as a side dish along with your favorite dinner or lunch.