Description

These Overnight Stuffed Flatbreads are a delicious and wholesome recipe featuring a soft, tangy non-dairy yogurt dough filled with a flavorful mixture of cream cheese, sun-dried tomatoes, spinach, and herbs. The dough is prepared the night before for an easy next-day cooking experience, resulting in crispy golden flatbreads perfect for a light meal or snack. They are cooked simply on the stovetop in a skillet, making them a quick and satisfying dish to enjoy warm with hummus or a fresh salad.

Ingredients

Scale

Dough Ingredients

1 cup non-dairy yogurt
2 cups flour (plus more for dusting)
1 tsp instant yeast
½ tsp salt

Filling Ingredients

½ cup sun-dried tomatoes, chopped
¼ cup olives, pitted and chopped (optional)
1 cup fresh baby spinach, chopped
¼ cup fresh basil leaves, chopped (optional)
1 cup cream cheese
1 tsp Italian seasoning
1 tbsp nutritional yeast

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Instructions

Prepare the Dough: In a large mixing bowl, combine the flour, instant yeast, salt, and non-dairy yogurt. Knead the mixture well for about 5 minutes to form a smooth and elastic dough. Once kneaded, cover the bowl with plastic wrap or a damp cloth and refrigerate it overnight to allow the dough to ferment and develop flavor.
Make the Filling: In a separate bowl, mix together the cream cheese, chopped sun-dried tomatoes, chopped fresh baby spinach, Italian seasoning, nutritional yeast, and chopped fresh basil leaves (and chopped olives if using). Stir until all ingredients are fully combined into a creamy and flavorful filling.
Shape and Fill the Flatbreads: The next day, divide the rested dough into 4 equal portions. Roll each portion out into a flat circle on a lightly floured surface. Spoon a good amount of the cream cheese filling onto the center of each dough circle. Carefully fold and seal the edges of the dough to enclose the filling fully, shaping each into a stuffed flatbread.
Cook the Flatbreads: Heat a skillet over medium heat. Once hot, place the stuffed flatbreads in the skillet. Cook each side for 2 to 3 minutes or until golden brown and slightly crispy. Be careful when flipping to keep the filling inside. Continue cooking until all flatbreads are nicely browned on both sides.
Serve: Serve the stuffed flatbreads warm, ideally alongside hummus or a fresh side salad for a light, satisfying meal or snack.

Notes

Use non-dairy yogurt to keep this recipe vegan-friendly and add a slight tang to the dough.
Olives are optional; omit or substitute with other vegetables if preferred.
Ensure the skillet is well-heated before cooking to achieve a golden and crispy crust.
You can add your preferred herbs or spices to customize the filling flavor.
Dust your work surface with flour to prevent sticking while rolling the dough.