Try this Feta-Stuffed Grilled Flatbread - NYT recipe, or contribute your own.

Still searching for what to cook ?

Name: Feta-Stuffed Grilled Flatbread - NYT
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 1 teaspoon/5 milliliters honey; 2 teaspoons/7 grams active dry yeast (1 packet); 3 cups/375 grams whole-wheat flour; 2 1/2 teaspoons/13 grams fine sea salt more as needed; 3/4 up/180milliliters plain yogurt; 1/2 up/120milliliters plus 1 tablespoon extra-virgin olive oil, more for brushing; 2 to 3 cups/250 to 375 grams all-purpose flour more as needed; 1 cup/50 grams fresh basil leaves; 2 garlic cloves roughly chopped; 1/2 up/30grams fresh oregano leaves; 1 cup/130 grams crumbled feta cheese

Find the most delicious recipes here

INGREDIENTS

1 teaspoon/5 milliliters honey
2 teaspoons/7 grams active dry yeast (1 packet)
3 cups/375 grams whole-wheat flour
2 1/2 teaspoons/13 grams fine sea salt ; more as needed
3/4 up/180milliliters plain yogurt
1/2 up/120milliliters ; plus 1 tablespoon extra-virgin olive oil, more for brushing
2 to 3 cups/250 to 375 grams all-purpose flour ; more as needed
1 cup/50 grams fresh basil leaves
2 garlic cloves roughly ; chopped
1/2 up/30grams fresh oregano leaves
1 cup/130 grams crumbled feta cheese

Servings

INSTRUCTIONS

In a small bowl, whisk together 2 cups warm water and the honey. Sprinkle yeast over warm water. Stir to dissolve. Gradually stir in whole-wheat flour. Stir about 1 minute. Let mixture rest, uncovered, 15 minutes.

Sprinkle salt over mixture. Stir in yogurt and 1 tablespoon oil. Stir in 2 cups all-purpose flour, then add more a little at a time, until dough is too stiff to comfortably stir. Turn dough out onto a floured surface and knead until smooth and elastic, about 10 minutes. Sprinkle in additional flour as needed to yield a smooth and only very slightly sticky dough.

Let dough rise at room temperature in a lightly oiled bowl, loosely covered with a dish towel, until doubled in bulk, about 2 to 3 hours. Alternatively, cover the bowl with plastic wrap and refrigerate overnight.

In a blender or food processor, purée basil leaves, 1/2 cup oil, a large pinch of salt and the garlic. Scrape mixture into a bowl.

Divide dough into 8 equal portions. If you let your dough rise at room temperature, chill dough balls for at least 30 minutes and up to 4 hours. (If you refrigerated the dough overnight, you can skip this second chilling if the dough still feels cool.)

On a lightly floured surface, roll out 1 dough ball to a 6-inch circle (keep remaining balls on a baking sheet loosely covered with a dish towel). Brush top of circle with basil oil and sprinkle with 1 tablespoon oregano and 2 tablespoons feta. Fold edges of dough over the center of the filling and press together to seal, so filling is no longer visible. Use hands or a rolling pin to reroll dough to a 6-inch circle. Repeat with remaining dough balls.

Brush both sides of dough rounds with olive oil and grill for 5 to 6 minutes, flipping halfway through, or until each side has grill marks. The bread is ready to be flipped when it begins to puff and bubble. Sprinkle with salt while hot and serve with remaining basil oil for dipping. Note: Measurements for dry ingredients are given by metric weight for greater accuracy. The equivalent measurements by volume are approximate.

NOTES

Alert editor

Feta-Stuffed Grilled Flatbread - NYT

1 teaspoon/5 milliliters honey
2 teaspoons/7 grams active dry yeast (1 packet)
3 cups/375 grams whole-wheat flour
2 1/2 teaspoons/13 grams fine sea salt more as needed
3/4 up/180milliliters plain yogurt
1/2 up/120milliliters plus 1 tablespoon extra-virgin olive oil, more for brushing
2 to 3 cups/250 to 375 grams all-purpose flour more as needed
1 cup/50 grams fresh basil leaves
2 garlic cloves roughly chopped
1/2 up/30grams fresh oregano leaves
1 cup/130 grams crumbled feta cheese

In a blender or food processor, purée basil leaves, 1/2 cup oil, a large pinch of salt and the garlic. Scrape mixture into a bowl.
Divide dough into 8 equal portions. If you let your dough rise at room temperature, chill dough balls for at least 30 minutes and up to 4 hours. (If you refrigerated the dough overnight, you can skip this second chilling if the dough still feels cool.)

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (0g)
Recipe Makes: 8 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.