Tunisian Stuffed Flatbread

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 cup (100g) shredded mozzarella cheese 1 cup (100g) shredded mozzarella cheese
• 1/2 cup (50g) crumbled feta cheese 1/2 cup (50g) crumbled feta cheese
• 1/4 cup (25g) grated Parmesan cheese 1/4 cup (25g) grated Parmesan cheese
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional) 1/4 teaspoon red pepper flakes (optional)
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (9g saturated)
• Carbohydrates: 34g (2g sugars)
• Protein: 12g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Mix well.
2. 2.
   Gradually add the warm water and olive oil to the dry ingredients. Stir until a dough forms.
3. 3.
   Transfer the dough to a lightly floured surface and knead for about 5 minutes, until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   In a separate bowl, combine the mozzarella, feta, Parmesan, parsley, cumin, paprika, black pepper, and red pepper flakes (if using). Mix well.
6. 6.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
7. 7.
   Punch down the risen dough and divide it into 4 equal portions. Roll out each portion into a thin circle.
8. 8.
   Spread a generous amount of the cheese mixture onto one half of each dough circle, leaving a small border around the edges.
9. 9.
   Fold the other half of the dough over the filling and press the edges firmly to seal.
10. 10.
    Brush the top of each stuffed flatbread with the beaten egg wash.
11. 11.
    Place the stuffed flatbreads on the prepared baking sheet and bake for 15-20 minutes, or until golden brown and crispy.
12. 12.
    Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Cheese — Make sure to use a combination of different cheeses for a well-rounded flavor. Feel free to experiment with other types of cheese as well, such as cheddar or goat cheese.

Tips & Tricks

• For a spicier kick, add more red pepper flakes to the cheese filling.
• Serve the stuffed flatbread warm for the best taste and texture.
• You can customize the filling by adding ingredients like olives, sun-dried tomatoes, or cooked spinach.
• If you prefer a softer crust, cover the stuffed flatbreads with foil during the last few minutes of baking.
• Leftover flatbreads can be stored in an airtight container in the refrigerator and reheated in the oven or toaster oven.

Serving advice

Tunisian Stuffed Flatbread is best served warm. Cut each flatbread into wedges and serve as a main dish or appetizer. It pairs well with a side salad or a bowl of soup.

Presentation advice

To enhance the presentation, sprinkle some extra chopped parsley on top of the baked flatbreads. Serve them on a wooden cutting board or a decorative platter.