Lentil and Veggie Stuffed Flatbread
Soft, warm flatbreads filled with a savory mix of tender lentils, sauteed onions, colorful vegetables, and Mediterranean herbs. These stuffed flatbreads are protein-packed, satisfying, and can be enjoyed as a meal on their own or served with a dip like tzatziki, hummus, or yogurt tahini sauce.
Time:
Prep Time: 30 minutes
Cook Time: 20–25 minutes
Total Time: ~50–60 minutes
Serves: 4–6
Ingredients:
For the Dough:
2 cups all-purpose or whole wheat flour
1 tsp salt
¾ cup warm water
2 tbsp olive oil
½ tsp baking powder (optional, for softer dough)
For the Filling:
¾ cup dried brown or green lentils (or 1½ cups cooked)
1 small onion, finely chopped
1 small bell pepper, finely diced
1 small carrot, grated
1 clove garlic, minced
½ tsp cumin
½ tsp paprika
¼ tsp ground coriander
¼ tsp chili flakes (optional)
Salt & black pepper, to taste
2 tbsp olive oil
2 tbsp chopped parsley or cilantro
Juice of ½ lemon
Instructions:
1. Prepare the Dough:
In a large bowl, combine flour, salt, and baking powder. Add warm water and olive oil.
Mix until dough comes together. Knead for 5–6 minutes until soft and smooth.
Cover and let rest for 30 minutes.
2. Cook the Lentils:
Rinse and boil lentils in water until tender (about 15–20 minutes). Drain and set aside.
(Skip this step if using canned lentils. Just rinse and drain.)
3. Make the Filling:
Heat 2 tbsp olive oil in a skillet. Saute onions for 2–3 minutes. Add garlic, carrots, and bell peppers.
Cook until softened (5–7 minutes), then add spices (cumin, paprika, coriander, chili flakes).
Stir in the cooked lentils, salt, pepper, lemon juice, and parsley.
Cook for 2 more minutes, then let cool slightly.
4. Assemble the Flatbreads:
Divide dough into 6 balls. Roll out each to about 6–7 inches in diameter.
Place 2–3 tbsp of the lentil mixture on one side. Fold over and seal edges like a turnover.
Flatten gently with your hands or rolling pin.
5. Cook the Flatbreads:
Heat a skillet or griddle over medium heat.
Cook each flatbread with a little oil, 2–3 minutes per side, until golden and cooked through.
Optional: Brush with olive oil or garlic butter after cooking.
Notes & Tips:
Add cheese: Feta or grated halloumi can be added for a cheesy version.
Spice it up: Add harissa or red chili paste to the filling for heat.
Freezer-friendly: Freeze uncooked stuffed flatbreads between parchment. Cook from frozen.
Serving ideas: Serve with hummus, garlicky yogurt sauce, or pickled veggies.
Frequently Asked Questions
Q: Can I bake them instead of pan-cooking?
A: Yes! Bake at 425°F (220°C) for 12–15 minutes until golden. Brush with oil before baking.
Q: Can I make this gluten-free?
A: Use gluten-free flatbread or dough alternative. The filling itself is gluten-free.
Q: Can I use other legumes?
A: Chickpeas, mashed beans, or split peas work great too.
Nutritional Information
Calories: ~260
Protein: 10g
Carbs: 34g
Fat: 9g
Fiber: 6g
Sodium: 250mg