Mediterranean Mint and Feta Stuffed Flatbreads
These soft, pan-fried flatbreads are stuffed with a flavorful blend of crumbled feta, fresh mint, parsley, and mild spices. Crisp on the outside and gooey inside, they’re easy to make and deeply Mediterranean in taste. Serve with yogurt, olives, or tomato cucumber salad for a refreshing meal.
Time:
Prep Time: 20 minutes
Rest Time: 30 minutes
Cook Time: 15 minutes
Total Time: ~1 hour 10 minutes
Servings: Makes 6–8 flatbreads
Ingredients:
For the Dough:
2 cups (250g) all-purpose flour
½ tsp salt
¾ tsp baking powder
¾ cup (180ml) plain yogurt (Greek or regular)
2 tbsp olive oil
Water, as needed (1–2 tbsp)
For the Feta-Mint Filling:
1 cup (150g) crumbled feta cheese
2 tbsp finely chopped fresh mint
2 tbsp chopped parsley (optional)
½ tsp ground black pepper
¼ tsp chili flakes (optional)
Zest of ½ lemon (optional for brightness)
For Cooking:
2 tbsp olive oil or ghee, for pan-frying
Instructions:
1. Make the Dough:
In a bowl, whisk together flour, salt, and baking powder.
Add yogurt and olive oil. Mix until a soft dough forms.
If dry, add 1–2 tbsp water. Knead briefly until smooth.
Cover and let rest for 30 minutes at room temperature.
2. Prepare the Filling:
In a bowl, mix feta, mint, parsley, black pepper, and optional chili or lemon zest.
Taste and adjust seasoning.
3. Divide and Roll:
Divide dough into 6–8 balls.
On a lightly floured surface, roll each ball into a 6–7 inch circle.
4. Stuff and Seal:
Place 1–2 tbsp of filling in the center of a dough circle.
Fold over like a calzone or sandwich between two rolled-out rounds.
Press edges to seal and gently flatten with a rolling pin.
5. Cook the Flatbreads:
Heat a nonstick skillet over medium heat.
Add a touch of oil or ghee.
Cook each flatbread for 2–3 minutes per side, pressing slightly, until golden and puffed.
6. Serve Warm:
Serve hot with yogurt, olives, fresh salad, or even with eggs or soup.
Notes & Tips:
Feta type: Use block-style feta (not pre-crumbled) for better texture and flavor.
Fresh mint is key: But dried mint can work in a pinch (½ tsp per tbsp fresh).
Want it spicy? Add harissa or chopped green chili to the filling.
Vegan version: Use plant-based yogurt and vegan feta.
Frequently Asked Questions
Q: Can I make these ahead?
A: Yes! Store cooked flatbreads in the fridge for up to 3 days. Reheat in a pan or toaster.
Q: Can I bake instead of pan-fry?
A: Yes, bake at 400°F (200°C) for 12–15 minutes until golden, brushing with olive oil first.
Q: Can I freeze them?
A: Absolutely! Freeze cooked or uncooked stuffed flatbreads. Thaw and cook/reheat when ready.
Nutritional Information
Calories: 220 kcal
Protein: 7 g
Carbohydrates: 24 g
Fat: 11 g
Saturated Fat: 4 g
Fiber: 1 g
Sodium: 340 mg
Calcium: 12% DV