Warm and cheesy bread stuffed with anything you like and dripping with garlic butter. Can you imagine anything better????

Photo byRebecca Blackwell/ alittleandalot.com

This is for all of you throw-it-together people with plenty of options to use whatever you have or whatever you like.

That's what this stuffed flatbread is.

While you do need to follow the recipe below to make the flatbread dough, it's not important to be super exact in your measurements and you can fill these pockets of deliciousness with anything your heart desires.

In the photo you see here, the flatbreads were stuffed with mozzarella cheese and mushroom ragu.

Photo byRebecca Blackwell/ alittleandalot.com

Recipe: Stuffed Flatbread

For step-by-step photos showing how to prepare these flatbreads, please see the original recipe: Stuffed flatbread

• 1 ⅓ cup (160 grams) of all-purpose flour + more for sprinkling
• ¾ teaspoon baking powder
• ¾ teaspoon salt
• 1 cup (237 grams) of plain, unsweetened Greek yogurt
• about ½ cup of grated cheese
• about ¾ cup of any kind of filling (I filled the ones in the photos with mushroom ragu; scroll up for a list of other filling ideas)

For the garlic butter

• 3 tablespoons salted butter
• 2 large cloves of garlic, peeled and mince minced garlic
• ¼ - 1 teaspoon of crushed red pepper, depending on how spicy you want it

1. Heat the oven to 375 degrees F (190 degrees C).
2. Add the flour, baking powder, and salt to a bowl and stir to mix. Add the yogurt and stir until a very wet mess of a dough is formed. (You can do this in a stand mixer if you like; fit the mixer with the dough hook or paddle attachment and mix on low speed.)
3. Dump the dough out onto a clean work surface that’s been dusted with a bit of flour. Use your hands to knead the dough for a minute of two until the dough is smooth and cohesive.
4. Cut the dough into two or three pieces. Roll each piece of dough out into a disk or a square that’s ¼ to ½-inch thick.
5. Pile one side of the dough with about ¼ cup of cheese and whatever filling you’re using. Fold the other side over the filling ingredients and press the edges of the dough together to seal into a packet. Gently press the top of the flatbread with your palm to flatten it down a bit.
6. Cook the flatbreads one at a time in a dry skillet set over medium-high heat. Cook each flatbread for about 3 minutes on each side until the outside is golden brown. Put the flatbreads on a baking tray lined with parchment and set in the oven to bake for 8-10 minutes until they feel springy.
7. While they bake, add the butter, minced garlic, and crushed red pepper to a small saucepan and set it over medium heat. When the butter has melted and starts to simmer, cook for about 3 minutes longer until the garlic is turning golden brown.
8. Brush the flatbreads with garlic butter and serve.

Flatbread filling ideas:

1. The flatbread pictured here is filled with mushroom ragu
2. Taco meat or vegan vegan taco meat (really good when paired with pepper jack cheese)
3. Any kind of roasted vegetables or sautéed vegetables
4. Leftover chili con carne or sloppy joe meat - add some grated cheddar for a chili-cheese dog vibe
5. Any kind of cooked meat - Like leftover roast chicken or a rotisserie chicken you've picked up at your local market. Three other favorites: Asian short ribs and pork carnitas and leftover Italian meatballs or Greek meatballs, cut into pieces.
6. Sun dried tomatoes, marinated artichoke hearts, olives, and marinated peppers
7. Of course, loading these up with nothing but cheese is awesome
8. For something similar to a calzone, add whatever pizza toppings you like in there plus cheese and then serve them with some marinara sauce for dipping

What to serve with stuffed flatbread

Just like any bready, cheesy sandwich-type of meal, stuffed flatbreads go really well with warm bowls of soup or a crisp salad. In general, I like serving these with soup during the colder months and salad in the spring and summer. With one exception - Jicama and apple salad.

This is probably my favorite winter salad. Both jicama and apples are in season during the fall and winter and they add bright, crunchy, fresh flavor to anything you serve them with, cheesy stuffed flatbread included.

In the summer, I like to serve stuffed flatbread with Israeli salad because, well, it goes with anything and is a brilliant way to showcase fresh summer produce.

And when the weather is cold and frightful, warm, cheesy flatbread slathered in garlic butter + a warm bowl of soup = ❤️❤️❤️.

These are my four favorite soups to serve with stuffed flatbread:

• Creamy navy bean soup with ham
• Curried roasted cauliflower soup
• Black bean soup with pickled onions
• Split pea soup with ham

For more of my recipes, visit alittleandalot.com and ofbatteranddough.com.

Photo byRebecca Blackwell/ rebeccablackwell.com

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