Middle Eastern · Lunch
Cheese Stuffed Flatbread
Gluten-free flatbread stuffed with melting feta and mozzarella bound with egg and fresh herbs, pan-seared in olive oil until blistered. Built on a rice and tapioca dough scented with za'atar, served warm with lemon-yogurt sauce for dipping.
$4
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
520Calories
22.1gProtein
27.3gFat
48.2gCarbs
2.1gSugar
2.5gFiber
1089mgSodium
95mgChol
12.8gSat Fat
185mgPotassium
520mgCalcium
1.9mgIron
0.8mcgVitamin B12
3.1mgVitamin C
Goes well with
Sauvignon Blanc
local
Ayran
international
vegetarian
gluten-free
gluten-free
Instructions
1
Prep
Whisk together rice flour, tapioca starch, xanthan gum, baking powder, and salt. Stir in warm water and 1 teaspoon olive oil until a soft, sticky dough forms.
2
Rest
Cover the dough and let it sit at room temperature for 20 minutes until the starches hydrate and the dough becomes easier to work.
3
Build
Combine feta, mozzarella, garlic, za'atar, parsley, and egg in a bowl until evenly mixed into a moist filling.
4
Sear
Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Cook the stuffed flatbread 3 to 4 minutes per side until deep golden-brown and the cheese bubbles audibly.
5
Plate
Slice the flatbread into wedges. Whisk lemon juice into yogurt and serve alongside for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g feta cheese
- 2.2 oz60g mozzarella cheese
- 1 cup120g rice flour
- 6 tbsp48g tapioca starch
- 1/2 tsp1/2 tsp xanthan gum
- 1/2 tsp1/2 tsp baking powder
- 1/2 cup120ml warm water
- 2 tsp2 tsp olive oil, for dough
- 2 tsp2 tsp za'atar
- 1 clove1 clove garlic
- 2 tsp2 tsp fresh parsley
- 22 eggs
- 2 tbsp30g plain yogurt
- 1 tsp1 tsp lemon juice
- 2 tbsp30ml olive oil, for pan-searing
- salt, a pinch
