Stuffed Flatbread Without Yeast with Sun-Dried Tomatoes, Basil, and Vegan Cheese Recipe
This yeast-free stuffed flatbread features a delicious sun-dried tomato, basil, and vegan cheese filling. Made with just 4 simple ingredients for the dough and a flavorful vegan filling, it makes a quick, hearty lunch, dinner, or snack that’s optionally gluten-free and perfect for plant-based diets.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 stuffed flatbreads
- Category: Snack
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegan
Ingredients
Flatbread Dough
- 1 cup (140 g) gluten-free flour 1:1 or regular flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup (120 g) dairy-free yogurt
Filling
- ⅔ cup (50 g) sun-dried tomatoes
- ⅔ cup (70 g) grated vegan cheese
- 3 Tbsp (40 g) vegan cream cheese
- 2 garlic cloves, minced
- ½ tsp Italian seasoning (optional)
- Salt & pepper to taste
- 1 cup (20 g) fresh basil, chopped
Instructions
- Prepare sun-dried tomatoes and herbs: Soak sun-dried tomatoes in hot water for at least 10 minutes, then drain. Mince garlic and chop basil, setting aside for the filling.
- Make the dough: In a medium bowl, combine flour, baking powder, salt, and dairy-free yogurt. Mix with a wooden spoon, then knead by hand until smooth. Adjust texture by adding more yogurt if too dry or flour if too wet.
- Divide dough: Shape dough into a ball, divide into 4 equal portions, and roll each into smaller balls. Place on a lightly floured surface, cover with plastic wrap, and set aside.
- Prepare filling: Chop soaked sun-dried tomatoes and place in a bowl. Add vegan shredded cheese, vegan cream cheese, minced garlic, chopped basil, Italian seasoning, salt, and pepper. Combine by mashing the mixture with a fork.
- Shape flatbreads with filling: Flatten each dough ball into a 4-inch diameter disk. Place about 1 tablespoon of filling in the center, fold dough edges over to seal the filling, pinching closed. Optionally, flatten slightly to smooth seams and remove air bubbles.
- Cook the flatbreads: Preheat a large skillet over medium heat. Cook each flatbread for about 5 minutes per side with a lid on until golden brown and crisp. For gluten-free versions, add a splash of water to prevent drying during cooking.
- Serve: Enjoy warm as a snack, lunch, or dinner option.
Notes
- Use metric measurements for accuracy.
- The flatbread can be made gluten-free by using a gluten-free 1:1 flour blend.
- Add a splash of water when cooking gluten-free flatbreads to keep them moist.
- Adjust seasoning in the filling to taste.
- You can substitute dairy-free yogurt with a plain regular yogurt if not vegan.
- Store leftovers in an airtight container and reheat in a skillet for best texture.
