Stuffed Flatbreads Recipe

Name: Stuffed Flatbreads
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g plain flour; 4 tbsp olive oil; 7 g dried active yeast, dissolved in 250ml lukewarm water; 2 tbsp sunflower oil; 500 g beef mince; 1 None red pepper, deseeded and cut into thin strips; 1/4 tsp ground cinnamon; 1/4 tsp ground cumin; 75 g soft dried apricots, chopped; 250 g feta, crumbled; 2 sprigs fresh mint, cut into strips

Servings: persons

500 g plain flour
4 tbsp olive oil
7 g dried active yeast, dissolved in 250ml lukewarm water
2 tbsp sunflower oil
500 g beef mince
1 None red pepper, deseeded and cut into thin strips
1/4 tsp ground cinnamon
1/4 tsp ground cumin
75 g soft dried apricots, chopped
250 g feta, crumbled
2 sprigs fresh mint, cut into strips

1
In a bowl, mix the flour, olive oil and a pinch of salt. Stir in the yeast and knead with the dough hook of a mixer until smooth. Cover and allow to rest in a warm place for 45 mins.
2
Heat the sunflower oil in a frying pan and cook the beef until crumbly. Add the pepper and cook for 2 mins. Stir in the cumin and cinnamon and season with salt and black pepper. Stir in the apricots, remove from the heat and allow to cool.
3
Preheat the oven to 400u00b0F. Line a baking sheet with parchment paper. On a floured work surface, roll out the dough to a 18 x 14 inch rectangle. Cut in half lengthways, then across the width twice so you have 6 equal pieces. Place on the baking sheet. Spoon the beef mixture along the center of each strip and roll the sides up so the mixture is enclosed into a 'boat' shape. Squeeze the ends together. Sprinkle the feta on top. Bake for 20 mins. Garnish with the mint.

1119

kcal

Calories

Fat

101

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

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 11 ingredients. The key ingredients include: 500 g plain flour, 4 tbsp olive oil, 7 g dried active yeast, dissolved in 250ml lukewarm water, 2 tbsp sunflower oil, and more.

Yes, Stuffed Flatbreads falls under the Meat & Poultry 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!

Stuffed Flatbreads

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions