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Chilli Cheese Stuffed Flatbreads with Garlic Coriander Butter
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Chilli Cheese Stuffed Flatbreads with Garlic Coriander Butter

45 minServes 4Nutri-Score C€
from @rhi.scran10 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • self-raising flour (plus extra for dusting)Grains200 g
  • plant-based yoghurtDairy150 g
  • vegan mozzarella (grated or torn)Dairy80 g
  • spring onions (chopped)Produce2 pieces
  • chilli crisp (plus extra for serving)Pantry30 ml
  • vegan butterDairy60 g
  • garlic (cloves, minced)Produce2 pieces
  • coriander (chopped)Produce15 g

per serving

Nutrition

327kcal

Carbs
41 g
Proteins
6 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Frying pan
  • Saucepan
  • Rolling pin

step by step

Method

  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.
    Step 1

  2. Knead and rest

    • Knead the dough for a few minutes until smooth.
    • Set aside to rest.
    Step 2

  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.
    Step 3

  4. Cook the flatbreads

    • Carefully transfer the flatbreads to a dry pan.
    • Cook until golden on both sides.
    Step 4

  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.
    Step 5

  6. Serve

    • Drizzle the flatbreads with the garlic butter and extra chilli crisp if you like more of a kick.
    Step 6
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