You might’ve tried tacos, burritos, pizza… but have you ever tried eating stuffed flatbread? Well, I had never tried it before making this recipe (since most of the recipes online refer to a non-vegan version), but I made my own version and I’m quite happy with the end result.

Watch the step by step video of the recipe here:

👌🏻 Why This Recipe Works

This recipe is basically another take on popular dishes like tacos, burritos or stuffed crust pizza— but it looks like flatbread or pita bread.

Bread combined with veggies and melting cheese is nothing new, but you may not see it being served enough in your nearby vegan restaurants.

This recipe works because it combines crunchy, pan-cooked bread with a stuffing that includes mediterranean ingredients such as olives, dried tomatoes, and vegan cheese— which is ALWAYS a killer combination.

Additionally, it’s not that difficult to prepare— if you’re familiar with making bread or even pancakes, I’m sure you can easily make this recipe. Given its size, it’s sufficient for two, possibly three people, depending on appetite, but it’s certainly meant for sharing.

📝 These Are The Ingredients I’ve Used

Even though I’ve used specific set of ingredients to create this recipe— you’re more than free to make changes if you want.

The only thing I would keep intact, if you can, is the bread recipe— because you will want the dough/bread to have that flatbread-like consistency.

With that being said, let’s divide the ingredients in two groups.

Dough Ingredients

2 cups of all purpose flour
½ cup of unsweetened soy milk
2 tablespoons of water
½ teaspoon of fine salt
2 tablespoons of melted vegan butter + two additional tablespoons for cooking the flatbread

Stuffing Ingredients

250-275 grams of potatoes
3 tbsps of olive oil
1/2 an onion
3 garlic cloves
50 grams of mushrooms
50 grams of sundried tomatoes
50 grams of olives
100 grams of spinach
Salt
Black pepper
75 grams of vegan cheese
Parsley

As I’ve said, feel free to make adjustments if you want— not everyone likes olives or even vegan cheese, so swap those ingredients if you’d like.

I’ve tested this recipe several times and have had to make micro-adjustments over time. I found that for the stuffing, the exact measurements in grams I’ve provided work really well to highlight all of the ingredients in a way that prevents any single ingredient from overpowering the others.

👨🏻‍🍳 Making This Stuffed Flatbread Step by Step

The first part of making this recipe is to create the dough.

To start off, I grabbed a bowl, and added two cups (or 260 grams) of all-purpose flour. To the flour, I added around two pinches of salt. With a whisker, I mixed the flour and salt thoroughly.

Next, I added 1/2 cup of soy milk, 2 tablespoons of water, and instead of a whisker, I used a wooden spoon to mix the ingredientes together. Before a dough was formed, I threw in the 2 tablespoons of melted butter.

At this point, I set the wooden spoon aside and used by hands to knead the dough properly for 3-5 minutes until it became soft and flexible.

Since I added the melted butter, the dough became a bit sticky, so I sprinkled a bit of flour on top to control the stickiness. Eventually, the dough developed its inherent gluten structure and became more flexible.

Once it got to this point, I formed a ball, wrapped it in plastic wrap and placed it in the fridge for 30 to 45 minutes until the dough became cold to the touch.

In the meantime, I started preparing the filling. The first step was to peel 250 grams of potatoes and cook them in boiling water. The potatoes essentially play the role of a binding agent as they contain starch— which allowed me to bind all the ingredients together.

While the potatoes were cooking, I started mincing and chopping all of the ingredients in the following order— onion, garlic, mushrooms, sundried tomatoes, and then the olives— adding them to an olive oil-filled pan in the same order.

I let the onions and garlic cook until they were soft and translucent and then I added the mushrooms to the pan. When you add the mushrooms, allow them to cook with a lid on for 5 minutes so that they can release some of their moisture and develop some softness.

the mixture that'll go inside the flatbread

Once they got to that point, I started adding some of the other ingredients— the sundried tomatoes, the olives— and let them to cook alongside the mushrooms for an extra 5-7 minutes. The last ingredient to be folded into the pan was the spinach given that’s the quickest one to cook.

Once I added the spinach, I placed the lid on the pan for a few minutes (until they literally shrivelled), and then seasoned the whole mixture with salt and black pepper. I mixed with a wooden spoon to incorporate the seasoning appropriately— and then left it to cook on low heat for a couple of minutes just for the seasoning to be absorbed by the ingredients. I then turned off the heat.

Next, to an empty bowl, I added the potatoes (without the water, of course), and then crushed them diligently using a fork. I then folded the veggie mixture on top, followed by the 75 grams of grated vegan cheese and the parsley.

The type of cheese you choose is an important decision. I personally used the grated cheddar cheese from a brand called Nurishh and I’m happy because the cheese actually melted— something that didn’t happen with a previous vegan cheese I bought.

Again, with the fork, I mixed the crushed potatoes with all of the other ingredients, including the cheese and the parsley. It’s like trying to create a mash out of everything. While mashing everything with the fork, I slowly turned it into a compact disc, about 5 inches in diameter, in the bottom of the bowl.

the mixtured with the cheese made into a ball

I then turned the filling onto a piece of plastic wrap, wrapped it tightly, turning into sort of a ball, and placed it in the fridge for 45 minutes. It’s important to mention that the filling must become cold to the touch as you don’t want to add it warm to the dough— as it’ll affect the dough’s consistency.

So when both the dough and the filling were cold to the touch, I started by first grabbing the dough and placing it on top of a well-floured work surface, rolling it into a 10- to 11-inch circle. I then grabbed the chilled filling from the fridge and placed it in the center of the dough circle.

Working around the circle, I folded the dough up toward the center to cover the filling completely, pleating the dough as needed while using a moistened finger to stick the dough together where it overlapped. I then floured the top, and flipped the dough over so the seam side was down.

Once more, i floured the top of the dough and with a rolling pin, I rolled it gently into an even circle, 3/4- to 1-inch thick.

On a nonstick skillet over medium heat, I melted 1 tablespoon of vegan butter or margarine, and then I gently placed the stuffed dough in the skillet, cooking, covered, until the bottom developed a light golden brown, which may have taken approximately 5 minutes. I then carefully flipped it over, again, for an extra 5 minutes before turning it over once more.

I then brushed the top and the sides with another tablespoon of vegan butter, letting the dough cook for an extra 1 to 2 minutes. The dough did not bulge the last time around, but if you notice that happening then poke a small hole with a knife to release the steam.

Finally, I turned off the heat and transferred the stuffed dough, now aptly called stuffed flatbread onto a cutting board, and allowed it to cool down for 10 minutes before eating it. It’s that simple— anyone can do it!

🙏🏻 Before you go, I’ve got a favor to ask!

I’d love to get your feedback on this recipe! Feel free to leave a comment below detailing your experience— and let others know how you feel about it!

Of course, you can also ask any questions you may have about the recipe— and we’ll try to respond ASAP.

Vegan Stuffed Flatbread

👌🏻 Why This Recipe Works

📝 These Are The Ingredients I’ve Used

Dough Ingredients

Stuffing Ingredients

👨🏻‍🍳 Making This Stuffed Flatbread Step by Step