stuffed flatbread

A very thin and flaky flatbread made with semolina flour and filled with a spicy tomato and onion mixture.

Mahjouba | Algerian Crepes

Semolina flour

Salt

tbsp Oil (plus more for greasing)

Water (as needed to make the dough)

Onion (1 medium finely chopped)

oz Tomato

Carrot (finely grated)

Green chilies (finely minced)

tbsp Ketchup

tsp Roasted cumin powder

Salt (to taste)

Pepper (to taste)

Combine the semolina flour and salt in a bowl and mix it together.

Knead

Slowly add water to make a soft dough. Knead the dough for 6 to 8 minutes until it is elastic.

Rest

Add 1 TBSP of oil and continue to knead. Let the dough rest for at least 30 minutes

To make the dough -

Heat

Heat 1 TBSP of oil in a pan. When the oil is hot, add the finely chopped onions and saute it until translucent.

Saute

Now add the grated carrot and saute for couple of minutes.

Add the green chilies along with the diced tomatoes and let it come to a boil.

At this point, add the salt and pepper, along with ketchup and cumin powder. If the canned tomatoes already has salt, just add enough to taste.

Simmer

Simmer and let the mixture thicken. It will take 15 to 20 minutes to get the right consistency.

Cool

Let the filling cool down before we start assembling the Mahjouba.

To make the filling -

Divide

Divide the dough into 6 equal balls. Coat each piece with oil and place it on a greased surface.

Spread

Spread the ball with the heel of your hand to form a very thin circle.

Stretch

Stretch the edges and make it as thin as possible. The dough has to be well kneaded and rested so it does not tear much.

Spread about 2 heaped TBSP of the filling in the center and fold the two opposite ends to meet at the center.

Fold

Now fold the other two ends to come to the center and form a envelope.

Heat a flat griddle and spray it with some oil.

Shape

Place the shaped Mahjouba on the hot pan and cook it on both sides until golden brown.

Repeat

Repeat the same with the rest of the dough.

To shape and cook the Mahjouba -

This  easy homemade stuffed flatbread is filled with potato, spinach, green onion and herbs. Fried until crisp and golden, this yeast-free vegan flatbread is inspired by Afghan bolani. Easy to make, vegan stuffed bread is perfect any time whether you are craving a savory breakfast, appetizer, side or light meal.

Easy Stuffed Flatbread (Bolani)

all-purpose flour

water

vegetable oil

salt

potatoes ((or 3 cups mashed potatoes))

oz frozen cut spinach,

green onions

cilantro, roughed chopped

tsp cumin

tsp garam masala (optional)

black pepper,

In a medium sized bowl with a wooden spoon, or in the bowl of a stand mixer with a dough hook attachment, stir the flour and salt together. Pour in the water and oil. If doing by hand, mix with a spoon until it becomes difficult and then turn out onto a lightly floured work surface, and knead the dough for about 3 minutes, or until soft and elastic but not sticky or dry. If doing this in a stand-mixer, knead the dough for 3 minutes.

Form the dough into a ball, place back into the bowl and cover for 30 minutes so it can relax at room temperature.

For the Flatbread Dough:

Scrub and peel the potatoes. Chop into medium chunks and boil in water until they can be pierced with a fork, about 15-20 minutes. Drain well. OR, you can bake whole potatoes by scrubbing them, leaving the skins on, pricking with a pointed knife all over (to let the steam escape so the potato does not explode) and microwave until soft, about 10-15 minutes depending on your microwave and the size of your potatoes. Some microwaves have a potato preset which is useful. Once baked and cooled enough to handle, scoop out the insides and mash with a fork. OR, use 3 cups leftover mashed potatoes (warm or cold.)

Place the cooked potatoes into a large bowl. Mash with a potato masher or a fork until each piece is broken up but the potatoes are not pureed. Some texture is nice. Add the spinach, green onions, cilantro, cumin, salt, and garam masala. Stir well to combine.

For the Potato Spinach Filling:

Divide the dough evenly into 8 pieces. Shape each piece into a ball, dusting the work surface and your hands with a bit of flour if needed. Keep the dough covered as you roll each piece of dough, placing the ball back under the cover to keep them from drying out.

Taking one ball at a time, place it on a lightly floured or oiled surface and roll it into an 8&quot; (20 cm) circle. Spread ⅛ of the filling onto one half of the dough circle, leaving a ½” (1.3 cm) border around the edges. Using a large cookie scoop, which is about ⅓ cup,  makes short work of dividing the filling equally. Any filling on the border will prevent the flatbread from sealing and your filling may come out.

Brush the border with a bit of water on your fingertip to help secure a seal and fold the other side of the dough over the filling. Press firmly or pinch around the border to seal the flatbread closed, pressing out any air as you go.

Repeat with the remaining dough balls and filling. I find it easiest to start cooking once the first two flatbreads are ready to fry, assembling the rest of the flatbreads as I cook the first ones.

To Assemble the Flatbreads:

Heat a large skillet over medium heat (cast iron is great for flatbread). Add a teaspoon of oil, spread it around and when a drop of water dances in the pan, it is ready and you can add your flatbread. Depending on the size of your pan, you may be able to fit two in a time but do not overcrowd the pan or the flatbreads can weld together.

Press the flatbread down with a spatula to ensure even cooking, then cover with a lid or baking sheet for 2 minutes, checking the bottom at 1 minute. If the flatbread burns within 1-2 minutes, your heat is too high. When ready, flip the flatbread over, press down again gently and put the lid back on, cooking for another 1-2 minutes. Add a bit more oil to the skillet before cooking each new flatbread.

Place the flatbreads on a wire cooling rack as you continue cooking the rest. The wire rack will help prevent them from becoming soggy on the bottom. Alternatively, you can keep them in a warm oven on a baking sheet.

Serve with your desired dip - chutney, vegan tzatziki, yogurt, sour cream, or guacamole are all great options but the flatbread is also delicious on its own. Makes a great accompaniment to curry or dal.

To Cook the Flatbreads:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1622564681/x7ryiw7dhp74aa8itsoi.mp4

This easy homemade stuffed flatbread is filled with potato, spinach, green onion and herbs. Fried until crisp and golden, this yeast-free vegan flatbread is inspired by Afghan bolani. Easy to make, vegan stuffed bread is perfect any time whether you are craving a savory breakfast, appetizer, side or light meal.

Easy Stuffed Flatbread | Bolani

This 4-ingredient stuffed flatbread is yeast-free &amp; optionally gluten-free with a flavorful sun-dried tomato, basil, and cheese filling. A quick, crowd-pleasing lunch, dinner, or snack!

Stuffed Flatbread Without Yeast

gluten-free flour (1:1 or regular flour)

tsp baking powder

tsp salt

dairy-free yogurt

sun-dried tomatoes

vegan cheese

Tbsp vegan cream cheese

garlic

Italian seasoning (optional)

Salt & pepper (to taste)

basil (chopped)

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.

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.

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.

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 &amp; pepper (added to taste). ‘Mash’ the mixture with a fork to combine.

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

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.

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.

A new favorite! Made it twice this week! So versatile and quick compared to other dough-based recepies.

It’s perfect airfried in my airfried oven making sure dough is cooked through!
Thanks for recipe

That looks amazing! I will have to try it.

https://content.jwplatform.com/videos/0wLsdlSz.mp4

This 4-ingredient stuffed flatbread is yeast-free & optionally gluten-free with a flavorful sun-dried tomato, basil, and cheese filling. A quick, crowd-pleasing lunch, dinner, or snack!

Warm and cheesy bread stuffed with anything you like and dripping with garlic butter. Can you imagine anything better????

Stuffed Flatbread: Fill With Cheese + Anything!

flour

baking powder

(237 grams) of plain, unsweetened Greek yogurt

grated cheese

salted butter

garlic, garlic

Heat the oven to 375 degrees F (190...

Heat the oven to 375 degrees F (190 degrees C).

Add the flour, baking powder, and salt to...

Add the flour, baking powder, and salt to a bowl and stir to mix. Add the yogurt and stir until a very wet mess of a dough is formed. (You can do this in a stand mixer if you like; fit the mixer with the dough hook or paddle attachment and mix on low speed.)

Dump the dough out onto a clean work...

Dump the dough out onto a clean work surface that’s been dusted with a bit of flour. Use your hands to knead the dough for a minute of two until the dough is smooth and cohesive.

Cut the dough into two or three pieces....

Cut the dough into two or three pieces. Roll each piece of dough out into a disk or a square that’s 1/4 to 1/2-inch thick.

Pile one side of the dough with about...

Pile one side of the dough with about 1/4 cup of cheese and whatever filling you’re using. Fold the other side over the filling ingredients and press the edges of the dough together to seal into a packet. Gently press the top of the flatbread with your palm to flatten it down a bit.

Cook the flatbreads one at a time in...

Cook the flatbreads one at a time in a dry skillet set over medium-high heat. Cook each flatbread for about 3 minutes on each side until the outside is golden brown. Put the flatbreads on a baking tray lined with parchment and set in the oven to bake for 8-10 minutes until they feel springy. 

While they bake, add the butter, minced garlic,...

While they bake, add the butter, minced garlic, and crushed red pepper to a small saucepan and set it over medium heat. When the butter has melted and starts to simmer, cook for about 3 minutes longer until the garlic is turning golden brown.

Brush the flatbreads with garlic butter and serve.

Savor the hearty blend of potatoes, cheese, and vegetables with these Stuffed Potato Pancakes. They're crispy on the outside with a soft, flavorful filling, perfect for a satisfying meal or a delightful snack.

Stuffed Potato pancakes

russet potatoes

salt (for boiling water)

cornstarch (45 g)

100 g vegan cheese (grated

parsley (for garnish)

baby spinach (17 oz, fresh)

mushrooms (sliced (7 oz))

paprika powder

Vegetable oil (for frying)

Potato Dough

Potato Dough: Boil peeled and chopped potatoes with salt until tender. Mash well and mix in cornstarch to create a pliable dough.

Filling

Filling: Sauté mushrooms in oil until browned, then add spinach until wilted. Season with salt, pepper, and paprika.

Pancakes

Pancakes: Take a portion of potato dough, form a disc, place a spoonful of filling and cheese in the center, then fold and seal the edges. Flatten into a pancake shape.

Cooking

Cooking: Fry each pancake in a pan with oil over low heat until golden on both sides. Cool on a wire rack.

Serving

Serving: Garnish with dried parsley and serve hot, with a side of sour cream or your favorite sauce.

All your recipes and wonderful and yummy thanks your are brilliant .

These vegan stuffed potato pancakes are golden, crispy on the outside, and filled with a savory mushroom, spinach, and vegan cheese mixture. Perfect for a comforting dinner or a satisfying brunch, they pair wonderfully with vegan sour cream or your favorite dipping sauce.

pcs medium russet potatoes

tsp salt ((plus more for boiling water))

tsp black pepper

cornstarch

vegetable oil ((for sautéing))

mushrooms

baby spinach ((roughly chopped))

salt ((or

tsp black pepper ((or

paprika

tsp chili flakes ((optional,

100 g vegan cheese ((about 1 cup grated or finely chopped))

vegetable oil ((for frying))

parsley ((for garnish))

Serve with sour cream sauce

Boil and Mash the Potatoes- Place the peeled and chopped potatoes in a pot of salted water and bring to a boil.- Cook until they are very tender (easily pierced with a fork).- Drain well, then mash thoroughly in a bowl.- Allow them to cool slightly.

Make the Potato Dough- To the mashed potatoes, add salt &amp; pepper (adjust to taste).- Gradually stir in the cornstarch, mixing until you form a smooth, pliable dough.- If the dough seems too sticky, add a bit more cornstarch; if it’s too dry, add a spoonful of water.

Prepare the Filling- Warm Tbsp oil in a skillet over medium heat.- Add the mushrooms and cook until they brown and release most of their moisture.- Stir in the spinach, cooking just until wilted.- Season with salt, pepper, paprika, and optional chili flakes. Taste and adjust as needed.

Form the Pancakes- Take a portion of the potato dough (about the size of a golf ball or slightly larger) and flatten it into a small disc in your hand.- Add a spoonful of the mushroom-spinach filling to the center, followed by a bit of the vegan cheese.- Carefully fold and pinch the edges of the potato disc together to seal the filling inside.- Gently flatten into a pancake shape (about ½ inch thick).

Fry the Pancakes- Heat a thin layer of vegetable oil in a skillet over medium-low to medium heat.- Place the potato pancakes into the hot oil, leaving a bit of space between each.- Cook for 3–5 minutes on each side, or until golden brown.- Transfer them to a wire rack or paper towels to keep them crisp.

Top 6 stuffed flatbread recipes from across the web

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Top Tags

Mahjouba | Algerian Crepes

Easy Stuffed Flatbread (Bolani)

Stuffed Flatbread Without Yeast

Stuffed Flatbread: Fill With Cheese...

Stuffed Potato pancakes

Stuffed Potato pancakes

Top 6 stuffed flatbread recipes from across the web

The most viewed stuffed flatbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mahjouba | Algerian Crepes

Easy Stuffed Flatbread (Bolani)

Stuffed Flatbread Without Yeast

Stuffed Flatbread: Fill With Cheese...

Stuffed Potato pancakes

Stuffed Potato pancakes

The most viewed stuffed flatbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine