Pan-Fried Stuffed Flatbreads with Mozzarella
These simple flatbreads can also be made unfilled and dry-fried in a pan – they work well as everyday bread and taste best warm. The filled version takes a little more effort, but it makes a proper meal. If you are looking for an easy dish made from just a few ingredients at a reasonable price, this is the recipe for you.
Prep: 30 min
Cook: 16 min
Servings: 8
Energy: 355 kcal per serving
Method
01.
In a large bowl, mix the flour with the baking powder and salt. Make a well in the centre, pour in 3 tbsp olive oil and gradually add water – different flours absorb differently, so you should need about 240 ml. Knead by hand until you have a smooth dough.
02.
Dust the work surface with flour. Divide the dough into 8 equal pieces and cut each in half, giving you 16 pieces in total. Roll each piece into a ball and flatten it with your palm or roll it out into a flatbread about 12 cm in diameter and roughly 3 mm thick. Sprinkle about 2 tbsp grated mozzarella into the centre and add basil to taste. Cover with a second flatbread and press the edges well to seal so the cheese does not leak out. Repeat with the remaining flatbreads.
03.
Heat a few tablespoons of oil in a frying pan and fry the flatbreads for about a minute on each side. The flatbread must be cooked through and golden. Transfer the cooked flatbreads to kitchen paper to drain off excess fat. Serve hot.
