Easy Feta & Herb filled Flatbread Recipe | NO YEAST! So delicious!

feta cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Cottage cheese is lower in fat and cost.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and neutral in flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Water can be used for a lighter dough.

Start with 150 g of all-purpose flour for the flatbread dough.

Add 100 g of water, 1 tablespoon of olive oil, and 0.5 teaspoon of salt to the flour.

Mix the ingredients by hand until the dough is ready to use.

Cut fresh oregano and parsley from the garden; you can use any herbs you prefer.

Wash the herbs and transfer them to a cutting board.

Cut 100 g of feta cheese into small cubes or crumble it finely.

Add the crumbled feta to a clean bowl and then cut the herbs into small pieces and add them to the bowl.

Press 2 cloves of garlic through a garlic press and add to the feta and herbs mixture.

Add 1 tablespoon of sour cream to the mixture, stir well, then add another tablespoon of sour cream and combine everything well.

Sprinkle flour onto the counter and spread it around, then add the flatbread dough onto it.

Cut the dough in half to make two flatbreads, set one half aside.

Roll out one half of the dough into a thin circle, add half of the filling, and flatten it without going too close to the edges.

Pick up the edges of the dough and squeeze them together in the middle, then flatten the filled dough.

Add a little flour to the flatbread to prevent sticking while preparing the second flatbread.

Roll out the second half of the dough, add the filling, and repeat the process of sealing the edges.

Turn on the stovetop and use a cast iron skillet, adding a good amount of oil and heating it up.

Add the first filled flatbread to the hot skillet and fry over medium heat until golden brown, then turn it over to fry the other side.

If the flatbread puffs up, poke holes in it with a fork to release air.

Transfer the cooked flatbread to a plate lined with paper towels to absorb excess oil.

Repeat the frying process with the second flatbread.

Cut the flatbread in half to show the filling inside, allowing it to cool slightly before touching.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens