Step 1

I recommend using my metric measurements in grams for exact results. Also, watch the video in the post for easy visual instructions.First, soak the sun-dried tomatoes in hot water for at least 10 minutes (then drain). Also, finely mince the garlic, chop the basil, and set aside.

Step 2

Meanwhile, combine all the flatbread ingredients (flour, yogurt, baking powder, and salt) in a medium mixing bowl and stir – first with a wooden spoon/spatula, then knead it with your hands into a smooth dough.If the mixture is too dry, add a tablespoon of extra yogurt. If it’s too wet, add a spoonful of flour and knead again.

Step 3

Shape the dough into a ball and divide the dough into 4 equal portions, rolling each into a smaller ball over a lightly floured surface. Cover with plastic wrap and set aside.

Step 4

Next, chop the sun-dried tomatoes and transfer them to a medium bowl with the vegan shredded cheese, cream cheese, minced garlic, chopped basil, Italian seasoning, and salt & pepper (added to taste). ‘Mash’ the mixture with a fork to combine.

Step 5

Flatten the dough balls with your fingers into a disk around 4-inches (10 cm wide).

Step 6

Add about a tablespoon of filling to the center of each and fold the edges of the dough over the filling to meet in the center, pinching it closed to seal.Optionally flatten it just a little to smooth the seam side and remove any air bubbles – into a thick disk.

Step 7

Meanwhile, preheat a large skillet over medium heat. Once hot, add the flatbread and allow them to cook for about 5 minutes per side with a lid on – until golden brown and slightly crisp on both sides. Enjoy!If you’re making gluten-free stuffed bread, I recommend adding a splash of water to the skillet to prevent the dough from drying while it cooks.