Middle Eastern · Lunch
Cheese Stuffed Flatbread
A thin whole-wheat flatbread filled with a light blend of low-fat feta and part-skim mozzarella, scallion, mint and za'atar, then dry-toasted on a hot pan instead of fried in butter. The reduced cheese and fat load keep it well under 400 calories while keeping the tangy, herby Middle Eastern flatbread character intact.
$3
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
361Calories
13.2gProtein
13.1gFat
46.7gCarbs
1.8gSugar
5.8gFiber
817mgSodium
30mgChol
5.8gSat Fat
234mgPotassium
303mgCalcium
2.8mgIron
0.3mcgVitamin B12
7mgVitamin C
Goes well with
Crisp white wine or dry rosé
local
Ayran
international
vegetarian
low-calorie
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
In a small bowl, combine feta, mozzarella, za'atar; slice scallion and chop mint, then fold into cheese mixture until evenly blended.
2
Knead
In a mixing bowl, whisk flours and baking powder with salt, stir in warm water and 1/2 tsp olive oil to form dough; knead 3 minutes until smooth.
3
Rest
Cover dough with a damp cloth and let rest 20 minutes at room temperature.
4
Build
Divide dough in half, roll each into a thin 6-inch circle, spoon filling onto one circle leaving a bare border, top with second circle and crimp edges to seal.
5
Toast
Heat a dry non-stick skillet over medium heat and brush flatbread top with remaining 1/2 tsp olive oil; toast 3 minutes per side until golden-brown with melted cheese inside.
6
Plate
Slide flatbread onto a plate, cut into wedges and serve warm with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g feta cheese
- 1.4 oz40g part-skim mozzarella
- 2/3 cup80g whole wheat flour
- 2/3 cup80g all-purpose flour
- 1/2 tsp1/2 tsp baking powder
- 1/2 cup120ml warm water
- 22 scallion
- 2 tbsp2 tbsp mint
- 2 tsp2 tsp za'atar
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp olive oil
- lemon wedge, to serve
