Are you more of a savoury or sweet fan?
Well, for me, I’m more of a savoury fan, but I absolutely love the idea of sweet ‘toaster strudels’. There’s something about the convenience of a tasty meal that can be popped straight into the toaster that just really appeals to me.
So, why not combine savoury and convenience together? Why does it always have to be sweet?
Thus the ‘Goodness Green-ness’ Stuffed Flatbread was born. Partly for the convenience of a toaster meal, partly to satisfy my savoury cravings, but mostly to create something easy, portable and quick to heat up while on the run during a busy school day.
I hope it brings you as much joy as it brings me and helps to satisfy your savoury cravings! Mangia mangia!
GOODNESS ‘GREEN-NESS’ STUFFED FLATBREAD
1/4 cup milk
1 cup + 1 tbsp plain gluten free flour
1 tbsp psyllium husks
1/2 tsp xanthan gum
1 1/2 tsp baking powder
1/4 cup boiling water
2 tbsp olive oil
1/4 tsp salt
50g garlic butter (or 50g Nuttelex mixed with 1.5 tsp minced garlic)
1 tbsp grapeseed oil
1 onion, sliced
1 bunch of kale or spinach or silverbeet, finely chopped (I used kale)
1/3 cup fresh dill, roughly chopped
1/3 cup fresh parsley, roughly chopped
1/4 cup fresh mint, roughly chopped
1/4 tsp salt
1/4 tsp black pepper
1 tbsp maras chilli
1. Throw all flatbread ingredients into a bowl and mix until it starts to come together to form a dough. Once cool enough, get your hands involved and knead until it becomes a smooth dough. Cover in cling wrap and set aside.
1. Heat a fry pan and throw in the butter, oil and onion. Fry until translucent, then add the chopped kale. Cook together for a further 2 minutes and pour into a bowl.
2. Add the rest of the ingredients on the filling list to the kale mixture and stir until well combined.
1. Take portions of the dough and roll out between a piece of cling wrap and baking paper (use the cling wrap as the base). Make sure you roll it out quite thinly.
2. Add spoonfuls of the super green mixture to the centre of the dough and roll over like a calzone, sealing the edges together, then lightly press the flatbreads down, flattening the parcels, but not breaking the seals.
3. Lightly grease a fry pan and gently fry the parcels until golden on each side.
Once golden brown, lightly dust with salt and serve with a wedge of lemon and some garlic and lemon Greek yoghurt or tzatziki.