Caprese Flatbreads Recipe
Introduction
Caprese flatbreads are a delicious twist on the classic Italian salad, combining fresh basil, sun-dried tomatoes, and creamy cheeses inside a soft, fluffy flatbread. These easy-to-make parcels offer a perfect balance of savory flavors and are great for a quick lunch or snack.
Ingredients
- 200g self-raising flour (plus extra for dusting)
- 180g Greek yoghurt
- 150g sun-dried tomatoes (finely chopped)
- 30g fresh basil (roughly chopped)
- 75g feta (crumbled)
- 75g cream cheese
- 75g mozzarella (pre-grated)
- 3 tbsp sun-dried tomato oil
- 2 sun-dried tomatoes (finely chopped)
- 3 basil leaves (finely chopped)
Instructions
- Step 1: In a large bowl, combine the self-raising flour and Greek yoghurt. Mix using chopsticks, a wooden spoon, or your hands, then gently knead on a floured surface for about one minute until you have a soft, bouncy dough. Add more flour if the dough feels sticky. Place the dough back in the bowl, cover with cling film, and set aside while preparing the filling.
- Step 2: In another bowl, mix together the finely chopped sun-dried tomatoes, fresh basil, crumbled feta, cream cheese, and pre-grated mozzarella. Taste and season if needed, then set the filling mixture aside.
- Step 3: Once the dough has rested, knead it briefly for about 10 seconds. Divide it into four equal pieces. Take one piece and flatten it gently into a 3-4 inch circle about 1/2 inch thick. Place a heaping tablespoon of the filling in the center, then gather the edges of the dough over the filling to form a sealed parcel. Turn the parcel over and flatten gently again to form a larger circle about 1/2 inch thick. Lightly dust with flour and repeat with the remaining dough and filling.
- Step 4: Heat a non-stick dry pan over medium-high heat. Cook each flatbread for 3-5 minutes per side, flipping when golden brown and the bread feels soft and fluffy.
- Step 5: While the flatbreads cook, combine the sun-dried tomato oil, finely chopped sun-dried tomatoes, and chopped basil in a small bowl. Serve the warm flatbreads drizzled with this flavorful oil mixture. Enjoy immediately or once cooled.
Tips & Variations
- Use fresh mozzarella instead of pre-grated for a creamier texture.
- Try adding a drizzle of balsamic glaze on top for extra tang.
- Swap Greek yoghurt for sour cream for a slightly different flavor in the dough.
- If sun-dried tomato oil isn’t available, olive oil infused with garlic and herbs makes a great alternative.
Storage
Store cooked flatbreads in an airtight container in the refrigerator for up to 2 days. Reheat gently in a dry pan or oven until warmed through to maintain their soft texture. Avoid microwaving, which can make them chewy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it covered for up to 24 hours before shaping and cooking.
Can I freeze the flatbreads?
Yes, flatbreads can be frozen after cooking. Wrap them tightly and store in the freezer for up to one month. Thaw before reheating in a pan or oven.
Print
Caprese Flatbreads Recipe
- Total Time: 30 minutes
- Yield: 4 flatbreads 1x
- Diet: Vegetarian
Description
Delicious Caprese Flatbreads filled with a flavorful mixture of sun-dried tomatoes, fresh basil, feta, cream cheese, and mozzarella, cooked on the stovetop until golden and fluffy. These flatbreads are perfect for a quick snack or light meal, served with a fragrant sun-dried tomato basil oil for an extra burst of flavor.
Ingredients
Dough
- 200g self-raising flour (plus extra for dusting)
- 180g Greek yoghurt
Filling
- 150g sun-dried tomatoes (finely chopped)
- 30g fresh basil (roughly chopped)
- 75g feta (crumbled)
- 75g cream cheese
- 75g mozzarella (pre-grated)
Topping Oil
- 3 tbsp sun-dried tomato oil
- 2 sun-dried tomatoes (finely chopped)
- 3 basil leaves (finely chopped)
Instructions
- Make the dough: In a large bowl, mix the self-raising flour and Greek yoghurt using chopsticks, a wooden spoon, or your hands. Knead the mixture on a floured surface for about one minute until you achieve a soft, bouncy dough. Add more flour if it is too sticky. Place the dough back into the bowl, cover with cling film, and set aside.
- Prepare the filling: In a separate bowl, combine the finely chopped sun-dried tomatoes, fresh basil, crumbled feta, cream cheese, and pre-grated mozzarella. Mix thoroughly, taste, and season if desired. Set this mixture aside.
- Shape the flatbreads: After the dough has rested, knead it briefly for 10 seconds. Divide it into four equal pieces. Take one piece and flatten it with your fingers into a 3-4 inch circle about 1/2 inch thick. Place a generous tablespoon of the filling in the center. Fold all corners of the dough over the filling, pinching to seal the parcel. Place the parcel seam side down and press gently with your fingers to flatten into a larger circle around 1/2 inch thick. Lightly dust with flour and repeat with the remaining dough pieces.
- Cook the flatbreads: Heat a non-stick dry pan over medium-high heat. Place the flatbreads gently into the pan and dry fry for 3-5 minutes on each side. Flip the flatbreads when they turn golden brown and become soft and fluffy. Monitor closely to avoid burning.
- Prepare the topping oil and serve: While the flatbreads cook, mix the sun-dried tomato oil with the finely chopped sun-dried tomatoes and basil leaves in a small bowl. Serve the flatbreads warm or at room temperature with this fragrant sun-dried tomato basil oil drizzled on top or on the side for dipping.
Notes
- If the dough is too sticky, add more self-raising flour gradually until it is manageable.
- You can adjust the seasoning of the filling to your taste before sealing the parcels.
- The flatbreads cook best on a dry non-stick pan; avoid using oil to keep them light and crispy.
- Serve immediately for best flavor or reheat quickly in a pan if needed.
- These flatbreads can be made vegetarian by ensuring the cheeses used do not contain animal rennet.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: Italian-inspired
Keywords: Caprese Flatbreads, Sun-dried Tomato Flatbread, Stovetop Flatbread, Vegetarian Snack, Greek Yoghurt Flatbread
