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Fried flatbreads arranged on a wooden board with ketchup on the side
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Yoghurt Flatbread Stuffed with Cheese and Onion

This recipe for yoghurt flatbread stuffed with cheddar and onion is prepared from only 4 ingredients and takes around an hour to make. These cheesy flatbreads can be served as a side dish or a main course; they reheat well and are especially good for freezing.
Course Main Course, Side Dish
Cuisine Mediterranean
Prep Time 45 minutes
Cook Time 20 minutes
Servings 6 pcs
Calories 445kcal
Author Lea

Equipment

  • frying pan
  • grater
  • chopping board
  • mixing bowl
  • Rolling Pin

Ingredients

  • 280 g self-raising flour
  • 210 g full-fat natural yoghurt
  • 1 teaspoon salt optional
  • 50 g medium onion finely chopped
  • 200 g cheddar cheese grated
  • 80 ml rapeseed oil or any oil good for frying

Instructions

  • Make the dough: Combine flour, yoghurt and salt in a bowl. Knead the dough for 2 minutes.
  • Rest for 15 minutes: Cover the dough in a bowl with cling film and let it rest at room temperature for aprox 15 minutes.
  • Prepare the filling: Grate the cheese and chop the onion finely.
  • Stuff the dough: Divide the dough into 6 even parts (approx 83 grams each); roll out each piece, place around 45 grams of grated cheese and onion filling in the middle of the flattened dough.
  • Seal dough: Start by pinching the edge of the flattened dough with two fingers (I like to start on the left side); continue by creating small folds (pleats) alongside the edge, joining both edges together; fold one by one until you get to the other end (instructional step by step pictures in the post).
    Fill and seal all six flatbreads.
    instructions on how to seal stuffed flatbread dough
  • Flatten the stuffed dough: Roll out the stuffed dough thinly into a circular shape around 17 cm in diameter.
  • Preheat the oil: In a frying pan or skillet, heat the oil to medium/high temperature.
  • Cook the flatbreads: Fry the flatbread on both sides until golden brown. The first side takes around 2 minutes. Once done, flip the flatbread and fry the other side. Repeat with all flatbreads.
    The flatbread doesn’t sizzle during the frying, but it puffs up and develops air pockets filled with hot steam. These will quickly deflate once you remove the flatbread from the frying pan.
  • Remove from oil: Every time a flatbread is cooked on both sides and looks done, remove it from oil. Keep stacking the flatbreads up on top of each other on a plate, or I prefer to lay them on a rack with paper kitchen towels and let the paper absorb some of the oil.
  • Serving: Serve the flatbreads still warm. If you feel like they cool down too much, reheat them in the oven at 200 C for 2 - 3 minutes.

Nutrition

Calories: 445kcal | Carbohydrates: 37g | Protein: 15g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 612mg | Potassium: 146mg | Fiber: 1g | Sugar: 2g | Vitamin A: 370IU | Vitamin C: 1mg | Calcium: 292mg | Iron: 1mg