Feta-Olive Stuffed Flatbread Recipe

Name: Feta-Olive Stuffed Flatbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dough; 1 envelope dry yeast; 1 pinch sugar; 1 cup water; 1 cup plain yogurt, room temperature; 2 tablespoons olive oil; 1 teaspoon salt; 4 1/2 cups all-purpose flour (or more); Filling; 10 ounces feta, crumbled; 2/3 cup chopped pitted kalamata olive; 2/3 cup chopped mint leaf; 2/3 cup chopped cilantro; 2/3 cup chopped green onion

Servings: persons

Dough
1 envelope dry yeast
1 pinch sugar
1 cup water
1 cup plain yogurt, room temperature
2 tablespoons olive oil
1 teaspoon salt
4 1/2 cups all-purpose flour (or more)
Filling
10 ounces feta, crumbled
2/3 cup chopped pitted kalamata olive
2/3 cup chopped mint leaf
2/3 cup chopped cilantro
2/3 cup chopped green onion

1
For dough: Sprinkle yeast and sugar over 1/4 cup warm water in large bowl and proof (let stand until foamy).
2
Mix remaining 3/4 cup water and yoghurt into yeast mixture.
3
Add 2 tblsps oil and 1 tsp salt.
4
Mix in flour, 1/2 cup at a time.
5
Knead until dough is smooth and elastic, adding more flour if dough is sticky, about 8 minutes.
6
Lightly oil large bowl, add dough, turning to coat.
7
Cover with damp cloth and let rise in warm, draft-free area until double in size, about 1 hour.
8
Punch dough down.
9
Cover with plastic wrap and refrigerate overnight.
10
Preheat oven to 400 degrees F (200C).
11
For filling: Lightly oil 13 inch pizza pan.
12
Turn dough out onto lightly-floured surface.
13
Divide dough in half.
14
Roll one piece out to 1/4 inch thick round.
15
Transfer to pan.
16
Sprinkle filling ingredients over, leaving 1/2 inch border all around.
17
Roll out remaining dough.
18
Place over filling.
19
Press edges to seal and press dough down to flatten slightly.
20
Bake bread until top is light brown, about 25-30 minutes.
21
Cool slightly.
22
Serve warm or at room temperature.

902

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Dough, 1 envelope dry yeast, 1 pinch sugar, 1 cup water, and more.

Yes, Feta-Olive Stuffed Flatbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Feta-Olive Stuffed Flatbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions