This is short little update for today with a recipe for something I don’t make too often – bread! But not just any bread – fried flatbreads stuffed with a savory smattering of herbs, onion and cheese. They are a wonderful accompaniment to a larger meal, like curries or soups, but I’ve also eaten them with a fried egg on top for a quick breakfast or dipped in baba ganoush, labneh, or white bean dip as a snack.

These pan-grilled flatbreads are deceptively easy to make. Like Indian naan, they can be enjoyed on their own but are delicious when stuffed with garlic, onions, sweet raisins or a firm cheese like paneer. As feta closely resembles paneer, an unaged, crumbly curd cheese used often in South Asian and Indian cooking, it makes an easy substitute if you have it on hand. You could, of course, make these flatbread without the filling (and they will be delicious), but trust me when I say that the omission would be at a great loss to your personal joy and happiness.

flatbread stuffed with feta, onion and herbs

makes 12 flatbreads

For the Flatbread:

1 package dry active yeast, dissolved in 1 cup warm water with 2 teaspoons sugar (110 F)
1 ½ teaspoons salt
½ cup whole wheat flour
2 ¼ cups bread flour
¼ cup plain, full-fat yogurt
1 Tablespoon extra virgin olive oil, plus more for oiling the bowl
1 ½ cups of filling (recipe follows)

If mixing by hand. In a large bowl, mix the water/yeast mixture, yogurt and oil. In a separate medium-sized bowl, mix the flours and salt. Add the dry ingredients to the wet and mix with a wooden spoon until the flours are incorporated and a shaggy dough forms. Turn the dough onto a lightly-floured surface and knead until the dough is smooth and elastic, about 12 to 15 minutes, adding a tablespoon of flour to the dough throughout the kneading process if it’s especially sticky.

If using a standing mixer. Add the dry ingredients in the mixing bowl and mix with the paddle attachment for 15 seconds. Add the water/yeast mixture, yogurt and oil and mix on low speed until a shaggy dough forms, about 30 seconds. Replace the paddle with the dough hook and knead the dough on medium speed until the dough is smooth and elastic, about 8 minutes, adding a tablespoon of flour to the dough throughout the kneading process if it’s especially sticky.

Transfer the dough to a lightly-oiled large, wide bowl, rolling the dough a few times in the oiled bowl so its surface is slick and to prevent the dough from cracking when it rises. Cover the bowl in plastic wrap and a tea towel and place in a warm corner until the dough has doubled in size, about 45 minutes to 1 hour.

Turn the dough onto a lightly-floured surface and shape into a long oval. Using a sharp chef’s knife, cut the dough into 16 equal portions. Using your hands, roll each portion into a ball and then use a rolling pin to flatten each circle into a 4-inch circle. While rolling each piece of dough, keep the remaining dough covered loosely with a towel to prevent them from drying out. Let the circles rest for about 10 minutes before proceeding.

About 10 minutes before cooking the flatbreads, heat a large skillet (preferably cast iron, if you have it) on medium-high heat until hot. To make the flatbreads, spoon about 2 tablespoons of filling onto one circle, lay another circle on top of it, then using the rolling pin to flatten them together into an 8-inch circle with the filling incorporated between the two layers.

Working one at a time, place a flatbread on the skillet and cook until small bubbles appear on the surface, about 3 minutes. Use tongs to flip the bread and cook the other side until deep brown, about 2 minutes. Flip once more and cook 1 to 2 minutes longer. Transfer the cooked bread to a wire rack to cool.

Wrap the warm flatbreads in a clean towel and serve warm, or wrap tightly in foil and store at room temperature for up to three days.

For the Filling:

1 yellow onion, chopped fine
½ cup crumbled feta
1 Tablespoon dried or 1 ½ Tablespoons fresh minced rosemary, thyme, fennel seeds, garlic or other herb of choice
1 Tablespoon salted butter

In a medium pan, melt the butter over medium-high heat then add the onions. Saute the onions until soft and golden but not browned, then add the herbs and cook for a minute more until fragrant. Turn off the heat and take the pan off the burner, then add the feta and stir to combine.