Cheesy Carrot Flatbreads Recipe

These golden, pan-fried flatbreads are a delightful surprise. A soft, carrot-flecked dough envelops a gooey, savory cheese filling, making for a delicious snack, side, or light meal. They’re an easy and tasty way to add a veggie boost to your day!

Yields: 4-6 flatbreads
Prep time: 25 minutes
Rest time: 30 minutes
Cook time: 10 minutes

Ingredients

For the Carrot Dough:

• 1 cup all-purpose flour, plus more for dusting

• ½ teaspoon salt

• 1 teaspoon baking powder

• ½ teaspoon garlic powder (optional)

• ½ cup finely grated carrot (from about 1 medium carrot)

• ¼ cup warm water

• 1 tablespoon olive oil

• ¼ cup plain yogurt

For the Cheese Filling:

• ½ cup shredded mozzarella cheese

• ¼ cup grated Parmesan cheese

• 1 tablespoon cream cheese (optional, for extra creaminess)

• A pinch of salt and black pepper

For Cooking & Serving:

• Olive oil, for the pan

• Fresh chopped parsley or cilantro, for garnish (optional)

• Yogurt or your favorite dipping sauce, for serving

Instructions:

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Instructions:

1. Prepare the Dough:
In a large mixing bowl, whisk together the flour, salt, baking powder, and garlic powder (if using). Add the grated carrot, warm water, olive oil, and yogurt. Mix with a spoon until a shaggy dough forms.

2. Knead and Rest:
Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour; if it’s too dry, add a teaspoon of water. Place the dough back in the bowl, cover it with a clean kitchen towel, and let it rest for 20-30 minutes.

3. Make the Filling:
While the dough rests, prepare the cheese filling. In a small bowl, combine the mozzarella, Parmesan, and cream cheese. Season with a pinch of salt and pepper. Mix well and set aside.

4. Assemble the Flatbreads:
After resting, divide the dough into 4-6 equal-sized balls. On a floured surface, roll each ball into a circle about ¼-inch thick.
Place a spoonful of the cheese mixture in the center of each circle. Carefully gather the edges of the dough and pinch them together firmly at the top to seal the filling inside, forming a small pouch. Gently flatten the pouch with your palm, then use a rolling pin to carefully roll it back into a circle, about ½-inch thick, ensuring the cheese is evenly distributed and the seal remains intact.

5. Cook the Flatbreads:
Heat a skillet or non-stick pan over medium heat. Add a light drizzle of olive oil. Once hot, place a flatbread in the pan. Cook for 2-3 minutes per side, pressing down gently with a spatula, until both sides are golden brown with crispy spots and the cheese inside is melted. Repeat with the remaining flatbreads, adding more oil to the pan as needed.

6. Serve:
Transfer the cooked flatbreads to a plate. Let them cool for a minute before serving, as the filling will be very hot. Garnish with fresh herbs if desired, and serve warm with a side of yogurt or dipping sauce.

Chef’s Tips & Variations

• Herb It Up: Add a teaspoon of dried herbs like oregano or thyme, or a tablespoon of fresh chopped herbs like dill or chives, directly into the dough.

• Spicy Kick: For a bit of heat, mix a pinch of red pepper flakes or some finely chopped jalapeño into the cheese filling.

• Vegan Version: Easily adapt this by using plant-based yogurt and your favorite vegan cheese alternatives.

• No-Oil Option: These can be cooked in a quality non-stick pan without oil for a lighter version.

• Don’t Overfill: Be generous but cautious with the filling to prevent it from leaking out during rolling and cooking.