Tiropita Stuffed Flatbreads
Soft homemade dough wrapped around a feta and mozzarella filling, pan-fried until golden and blistered.
🍽️ Makes 5
Nutrition
per per flatbread340
Calories
15g
Protein
45g
Carbs
11g
Fat
Ingredients
| 300 ml | tepid water | |
| 1 tsp | 5 ml | runny honey |
| 7 g | active dry yeast | |
| 500 g | bread flour | |
| 1 tsp | 5 ml | salt |
| 180 g | grated mozzarella | |
| 200 g | feta, finely crumbled | |
| 20 ml | extra virgin olive oil | |
| — | freshly cracked black pepper | |
| — | olive oil for pan frying |
Instructions
- Stir the yeast into the tepid water and let sit for 2 minutes until slightly foamy. Then add the flour and salt, and knead for 5 minutes using a standing mixer on regular speed, or knead by hand for double the time, until the dough is smooth and elastic.
- Cover and leave to rise for 30 minutes, or until doubled in size. Once proved, punch the dough down and divide into 5 equal balls (150g-160g each). Rest for 10 minutes before rolling.
- For the filling, mix everything together until evenly combined and slightly creamy. Divide into 5 portions (~75-80g each).
- Roll each dough ball into a thin round (about 2-3mm thick). Place one portion of filling in the centre, leaving a border. Bring the edges together and seal tightly. Gently roll back out to a flat round about 1/2 cm thick.
- Heat a lightly oiled pan over medium heat. Cook each flatbread for 1-2 minutes per side until golden and blistered. Press gently with a spatula to encourage crispness.
- Serve warm. Store in the fridge; reheat in the oven or air fryer, and consume within 2 days.