Stuffed flat breads are popular all over the world. In Italy, they are called calzones, in South America, quesadillas, pupusas, in India, stuffed naan or parathas, in China, steam buns, just to name a few. Some recipes add yeast to create a lighter and fluffier bread but this takes a little more time as you will need to let the dough rise.
This recipe doesn’t have yeast and as a result comes together pretty quickly. It uses vegan plain yogurt instead and the result is surprisingly light and soft. My favorite brand is Forager. It is organic, and made with cashew milk. It is pretty close to Greek yogurt and it does the trick.
Because you are not using yeast, you need to use self-rising flour. If you only have all-purpose flour don’t worry. Just add 1 1/2 tsp of baking powder + 1/4 tsp of salt for each cup of flour. Combine it with plain yogurt and a pinch of salt. Gently mix with your hands. It will be a little sticky at first but keep mixing until a ball starts to forms and all the flour is mixed. Don’t add more flour because it will harden the dough if you use too much. Sprinkle instead a little oil in your hands and pat the ball. Cover with a clean towel for 15-30 minutes.
Prepare the stuffing
I experimented using homemade vegan cheese, store bought (like Chao, Vevan…). They all melted nicely. I like to add something smoky like vegan bacon finely diced or a pickled vegetable (pepperoncini, capers, gherkins…).
Stuff the breads
Take the dough ball and roll it into a snake. Cut 8 equal pieces. Using your fingers, take one piece, roll it into a smooth ball and gently press down to flatten and form a circle. Lift and flip once. Place a piece of vegan cheese, some bacon, fresh herbs. You can put more stuffing if you want but don’t go overboard. You want plenty of extra dough to fold over to seal the bread.
Fold the edges like petals over the middle until the bread is sealed. Set aside and repeat with the remaining pieces.
Prepare the glaze
This step is optional but it will take your stuffed bread to the next level by adding another layer of flavor. After you pan fry both sides of the flat breads pour a balsamic glaze over and cook a little longer until the glazed has been absorbed. The glaze is made with balsamic vinegar, a little vegan butter, minced garlic or garlic powder, a pinch of salt, chopped chives, green onion, parsley or cilantro.
Cook the stuffed bread
Heat up a frying pan on medium high and add a tablespoon of oil. Add a few pieces with seam down and press with a spatula to flatten each bread. This will ensure that the dough is cooked through on both sides. When the breads are crispy they are done and all you have left to do is pour some of the glaze and quickly swirl it around the pan to coat both sides.
These flat bread have a nice thickness that makes them the perfect lunch dish. Serve immediately.
Wilted kale salad
To balance the starchiness of bread, you need a nice green fresh salad. Kale has to be our favorite salad, especially in the summer and fall because we grow so much of it. There is something amazing when you can harvest greens, wash them and eat them while they are still full of life force.
Once you remove the ribs, and tear the leaves into smaller pieces, all you need to do is sprinkle a pinch of salt and a tablespoon of fresh lemon and massage the kale with your fingers until the fibers soften. It only takes a few seconds of massaging to go from tough chewy to soft-like spinach. Add some olive oil and it is done.
Vegan Cheese Stuffed Flat Bread (yeast-free)
Ingredients
Flat bread
- 2 cups self-rising flour (or 2 cups of all-purpose flour + 2 tsp baking powder + 1/2 tsp salt)
- 1 cup vegan plain yogurt (like Forager)
- 1 tsp sea salt
- 1 tsp garlic powder
- neutral oil for frying
Filling
- 8 cubes vegan cheese (or 1 cup of shredded)
- 1/2 cup finely chopped green onions
- 1/2 cup Pickles (capers, chopped gherkins, pepperoncini...)
Glaze
- 1 tbsp vegan butter
- 3 tbsp balsamic vinegar
- 2-3 tbsp chopped green onions, cilantro or parsley
- pinch salt and pepper
Instructions
Make the dough
- Add 2 cups of self-rising flour into a large bowl, a pinch of salt and one cup of plain vegan yogurt.
- Gently mix with your hands. It will be a little sticky at first but keep mixing until a ball starts to forms and all the flour is mixed.
- Don't use extra flour. Add a little oil to your hands if you need.
- Cover with a clean towel for 10-15 minutes.
Assemble & stuff the flat bread
- Take the dough ball and roll it into a snake. Cut 8 equal pieces.
- Using your fingers, take one piece, roll it into a smooth ball and gently press down to flatten and form a circle.
- Lift and flip once. Place a piece of vegan cheese, chopped onion, pickles.
- Make sure to leave plenty of extra dough around the filling so that you can fold over to seal the bread.
- Fold the edges like petals over the middle until the bread is sealed.
- Set aside and repeat with the remaining pieces.
Prepare the glaze
- In a small pan, melt the butter, add the balsamic vinegar, chopped onions, salt and pepper. Remove from heat.
Cook the flat breads
- Heat up a frying pan on medium high and add a tablespoon of oil.
- Add a few pieces with seam down and press with a spatula to flatten each bread.
- Cook until crispy on one side and flip. Cook for a minute.
- When the breads are crispy drizzle the glaze and quickly swirl it around the pan to coat both sides.
- Serve immediately.
