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Serve the flatbreads warm for the best taste and texture.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or toaster oven to restore freshness.
Freeze uncooked flatbreads by layering them with parchment paper. Cook directly from frozen, adding a few extra minutes to the cooking time.
Variants:
Cheesy Garlic: Mix minced garlic and herbs into the cheese for a flavorful twist.
Spicy Kick: Add jalapeños or red chili flakes to the savory filling for extra heat.
Dessert Delight: Swap Nutella with fruit jam or sweetened cream cheese for a fruity variation.
FAQ:
Q: Can I use whole wheat flour instead of all-purpose flour?
A: Yes, you can substitute whole wheat flour, but the texture may be slightly denser. Mix with half all-purpose flour for a balanced result.
Q: Can I bake these instead of cooking on the stovetop?
A: Absolutely! Preheat your oven to 375°F (190°C) and bake the stuffed flatbreads on a lined baking sheet for 12-15 minutes, flipping halfway.
Q: Can I make the dough ahead of time?
A: Yes, the dough can be prepared up to a day in advance and stored in the refrigerator. Bring it to room temperature before rolling.
These Stuffed Flatbreads are a delicious way to explore creative fillings and satisfy any craving, savory or sweet. Whether you’re hosting friends or treating yourself, this versatile recipe is guaranteed to impress!
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