Sundried Tomato & Basil Cheesy Sourdough Flatbreads
Warm, fluffy sourdough flatbreads stuffed with a sun-dried tomato and basil cheesy filling for a high protein summer dinner!
Ingredients
Servings: 4
- 1 ½ cups Self Rising Flour
- or 1 ½ cups all purpose flour and 2 tsp. baking powder
- 1 cup Plain Greek Yogurt
- 1/3 cup Active Sourdough Starter
- 4 oz. Softened Cream Cheese
- 1 cup Shredded Mozzarella Cheese
- 1/3 cup Sundried Tomatoes, finely chopped
- ½ cup Fresh Basil Leaves, finely chopped
Instructions
- In a mixing bowl, combine the self-rising flour (or homemade flour mixture), yogurt, and sourdough starter. Use a spatula to mix until a shaggy dough, then knead for 2-3 minutes, until smooth. If the dough is too wet, add more flour. If it’s too dry, add a splash of milk or water.
- In a separate bowl, mix the softened cream cheese, shredded mozzarella, chopped basil, and sundried tomatoes. Mix well.
- Divide the dough into 4 equal pieces. Roll each dough piece in the palm of your hands to shape into a tight ball.
- Use a rolling pin to roll out to ¼” thick circle. Spread a fourth of the filling in the center of the dough, then pinch the ends together to seal.
- Let rest 10 minutes.
- Place on a hot grill or skillet to cook 2-3 minutes on each side, until golden brown and puffy.
- Brush with olive oil and garnish with flaky salt to enjoy warm!