Flatbreads with cheese and greenery – Vegetarian

I’ve made these delicious vegetarian flatbreads with cheese and fresh greenery, cooked right in the pan.

What makes them special is that I actually mixed all the good stuff directly into the dough, so you’ll find lovely pockets of melted cheese, finely chopped onion, fragrant dill and parsley, and even colourful bell peppers mixed right in. They come out beautifully golden and full of flavour.

You can grab them as they are, use them to scoop up dips or salads, or pair them with whatever else you have on the table. They’re super versatile and just perfect for sharing.

Ingredients: (for ~15 pieces)

• 500 g grated hard cheese (I had a mix of sheep and goat)
• a bunch of parsley
• a bunch of dill
• 1 bell pepper
• 2 small onions or one large one
• 550 g flour
• 450 g yogurt
• 15 g baking powder
• 3 eggs
• olive oil
• salt + pepper

Preparation:

First, we make the dough: in a large bowl, mix the flour with the yogurt and baking powder and knead well by hand.

Leave aside.

Start by peeling and finely chopping the onion. Next, wash and finely chop your greens. Wash the bell pepper, remove its seeds, and cut it first into strips, then into small, uniform pieces. Finally, mix everything together with the grated cheese and eggs.

Combine the cheese mixture and dough in a bowl, then knead thoroughly by hand until evenly incorporated.

Scoop out a portion of the dough, sprinkle it with a little flour, then roll it out with your fingers on a generously floured surface until it’s the size and thickness you prefer. Continue this process until you finish the remaining dough.

To cook the flatbreads, heat a large, flat pan with a bit of olive oil. Add the breads and cook on medium heat for about 2-3 minutes per side, until nicely browned.

Serve warm, plain or with your favourite dips.

If you try the recipe, let me know how you liked it ☺️

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