Stuffed flatbreads

The calzones fluffier cousin

Do you ever do something and then automatically wish you had discovered it years ago? Well that’s what stuffed flatbreads did to me.

I’ve spent years making flatbreads, I eat them at least twice a week, but for some strange reason, it never occurred to me that I could stuff them!

I’m not sure what exactly gave me the idea in the first place, but one day, after making a few flatbreads, I decided to dollop two spoons of pesto into the centre of my last dough, spread it then fold the dough over and dry fry for a few mins on each side.

I was worried the filling would spill out or the flatbread wouldn’t cook through. But after sliding it out the pan and impatiently cutting open, I was immediately obsessed.

The result was somewhere between a panini, crepe and calzone. Crispy on the outside, but chewy and soft with a gooey centre.

Since then I have pretty much stuffed everything you could imagine into a flatbread. Jam & peanut butter, hummus and cucumber, Nutella & banana, I’ve even made a ‘leftover’ flatbread with roast chicken and potatoes from the night before.

These are so simple to make and are the perfect snack/meal for any time in the day.

Ingredients

500g white bread flour

330ml warm water

10g salt

4g dried yeast (half a teaspoon)

1tbsp sourdough starter (optional)

Any filling of choice - I recommend pesto, tomato paste, jalapeños, jam, Nutella and any cheese!…not all together though.

Method

1) In a large mixing bow, combine all your flatbread ingredients. Mix into a shaggy dough, I use my hands but a spoon or dough hook may be less messy! Pop a cover over the top and leave for a few hours (anywhere from 2-6 does the trick).

2) Scoop out onto a floured surface, divide into 4-6 chunks. Roll each chunk into a ball and leave to rest for 30mins. Meanwhile get your fillings ready.

3) Roll the dough out into thin circles (like you would a pizza). Spread your fillings over half the dough, leaving a bare rim. Fold the bare dough over the filled dough and press down to seal the rim.

4) Heat up a large frying pan over a medium heat, cook your flatbreads on each side for 5-7 minutes until golden and crisp. Eat fresh, or store in cloth for a few hours.