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
Scale
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
