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Chilli Cheese Stuffed Flatbreads with Garlic Coriander Butter
45 minVoor 4Nutri-Score C€
C
45 min
45 minChilli Cheese Stuffed Flatbreads with Garlic Coriander Butter
wat u nodig heeft
Ingrediënten
self-raising flour (plus extra for dusting)Granen200 g
plant-based yoghurtZuivel150 g- vegan mozzarella (grated or torn)Zuivel80 g
spring onions (chopped)Groente en fruit2 stukken
chilli crisp (plus extra for serving)Voorraadkast30 ml- vegan butterZuivel60 g
garlic (cloves, minced)Groente en fruit2 stukken
coriander (chopped)Groente en fruit15 g
per portie
Voedingswaarden
327kcal
- Koolhydraten
- 41 g
- Eiwitten
- 6 g
- Vetten
- 16 g
wat u gebruikt
Keukengerei
Mengkom
Koekenpan
Steelpan
Deegroller
stap voor stap
Bereiding
- Stap 1
Make the dough
- Add the flour and yoghurt to a bowl and bring together into a soft dough.
- Add a little more flour as needed until the dough is no longer sticky.
- Stap 2
Knead and rest
- Knead the dough for a few minutes until smooth.
- Set aside to rest.
- Stap 3
Shape and fill
- Divide the dough into 4 and flatten each piece into a circle.
- Spread chilli crisp in the centre, sprinkle with spring onion and top with mozzarella.
- Bring the edges up and seal thoroughly.
- Stap 4
Cook the flatbreads
- Carefully transfer the flatbreads to a dry pan.
- Cook until golden on both sides.
- Stap 5
Make the garlic coriander butter
- Melt the vegan butter in a pan, add the garlic and cook gently until aromatic.
- Stir in the coriander and take off the heat.
- Stap 6
Serve
- Drizzle the flatbreads with the garlic butter and extra chilli crisp if you like more of a kick.
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