Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Garlic butter with parsley and mozzarella stuffed flatbreads recipe

Garlic butter with parsley and mozzarella stuffed flatbreads recipe

11 ratings

Stuff soft 2-ingredient flatbreads with mozzarella and parsley then fry until the cheese is melted and the bread is golden. We like ours glazed with extra garlic butter. See method

  • Serves 4
  • 10 mins to prepare and 5 mins to cook
  • 446 calories / serving
  • Vegetarian

Ingredients

  • 200g self-raising flour, plus extra for dusting

  • 200g full-fat natural yogurt
  • 80g garlic butter, at room temperature or 80g salted butter and 1 clove crushed garlic
  • 60g garlic and herb soft cheese
  • 2 tbsp chopped fresh flat leaf parsley
  • 60g grated mozzarella
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    1860kj
    446kcal     22%

  • Fat

    24g 34%

  • Saturates

    15g 76%

  • Sugars

    4g 5%

  • Salt

    1.2g 19%

of the reference intake
Carbohydrate 43.1g Protein 12.8g Fibre 2.4g

Method

  1. In a large bowl, mix the flour, yogurt and a pinch of salt to a soft dough. Knead a few times on a well-floured surface to form a ball and cut into 4 pieces.
  2. Make each piece into a ball and flatten slightly.
  3. Mix together half of the garlic butter or softened butter and garlic, the soft cheese, 1 tbsp of the chopped parsley and grated mozzarella in a bowl until it forms a paste.
  4. Heap the mixture into the centre of each piece of the dough. Bring up the edges to cover the filling, pinching together to close, then flatten slightly.
  5. Cook in a dry nonstick frying pan over low-medium heat for 4-5 mins on each side until well browned and puffy. Let them cool slightly before eating.
  6. Once all of the flatbreads are cooked, melt the remaining 40g garlic butter in the same frying pan and stir through the rest of the chopped parsley. Drizzle the extra garlic butter over the flatbreads before serving.
See more Bread recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.