Stuffed Flatbread Without Yeast

This 4-ingredient Stuffed Flatbread Without Yeast is soft, savory, and satisfying. Filled with a delicious mix of sun-dried tomatoes, fresh basil, garlic, and vegan cheeses, it’s a quick and versatile recipe that works as lunch, dinner, or a hearty snack. Yeast-free and optionally gluten-free, it’s a perfect solution for when you need something delicious and fuss-free.

Why You’ll Love This Recipe

• No yeast or rising time needed

• Completely vegan and optionally gluten-free

• Quick to make in under 40 minutes

• Perfectly soft and golden flatbread with a cheesy, herby filling

• Pantry-friendly ingredients

• Customizable filling options

• Great for kids and adults alike

• Can be made ahead and reheated

• Cooked entirely on the stovetop—no oven needed

• Ideal as a lunchbox option, appetizer, or meal

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Flatbread Dough
1 cup gluten-free 1:1 flour (or regular flour)
½ teaspoon baking powder
¼ teaspoon salt
½ cup dairy-free yogurt

Filling
⅔ cup sun-dried tomatoes
⅔ cup grated vegan cheese
3 tablespoons vegan cream cheese
2 garlic cloves, minced
½ teaspoon Italian seasoning (optional)
Salt and pepper to taste
1 cup chopped fresh basil

Directions

1. Prep the Filling Ingredients:
   Soak sun-dried tomatoes in hot water for at least 10 minutes, then drain and chop. Mince garlic and chop basil. Set aside.

2. Make the Dough:
   In a mixing bowl, combine flour, baking powder, salt, and yogurt. Stir with a spoon or spatula, then knead with your hands until a smooth dough forms. Add extra yogurt if too dry, or extra flour if too wet.

3. Shape the Dough:
   Form the dough into a ball and divide it into 4 equal pieces. Roll each piece into a ball on a floured surface. Cover with plastic wrap and let rest.

4. Prepare the Filling:
   Mix chopped sun-dried tomatoes, vegan shredded cheese, cream cheese, garlic, basil, seasoning, salt, and pepper in a bowl. Mash together with a fork until well combined.

5. Fill the Flatbreads:
   Flatten each dough ball into a 4-inch disk using your fingers. Spoon a tablespoon of filling into the center. Fold the edges over the filling and pinch to seal. Gently flatten into a thick disk, smoothing the seam side.

6. Cook the Flatbreads:
   Preheat a large skillet over medium heat. Once hot, place the flatbreads seam-side down. Cover and cook for about 5 minutes per side until golden and crisp. For gluten-free dough, add a splash of water to the skillet to prevent drying.

Servings and timing

Servings: 4 stuffed flatbreads
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes

Variations

• Non-vegan version: Use regular cheese, cream cheese, and yogurt.

• Add veggies: Mix in finely chopped spinach, olives, or cooked mushrooms to the filling.

• Spicy twist: Add chili flakes or diced jalapeños to the filling for heat.

• Sweet version: Fill with nut butter and banana or sweetened cream cheese and berries.

• Different herbs: Use parsley, oregano, or dill in place of basil for a new flavor.

• Mini flatbreads: Make smaller versions for party snacks or appetizers.

Storage/Reheating

Storage: Let the flatbreads cool completely, then store in an airtight container in the fridge for up to 3 days.
Freezing: Wrap individually and freeze for up to 2 months. Thaw in the fridge before reheating.
Reheating: Reheat in a skillet over medium heat for a few minutes per side or microwave briefly until warm.

FAQs

Can I make this flatbread gluten-free?

Yes, use a 1:1 gluten-free flour blend. Add a splash of water while cooking to prevent drying.

Is this recipe suitable for freezing?

Absolutely. Freeze cooked flatbreads and reheat when needed for a quick meal.

Can I use regular yogurt and cheese?

Yes, if you’re not vegan, feel free to use dairy-based alternatives.

What if my dough is too sticky or dry?

Add more flour if sticky or more yogurt if dry, one spoonful at a time.

Can I bake these instead of frying?

Yes, bake at 375°F (190°C) for about 15–20 minutes, flipping halfway through.

Do I have to use sun-dried tomatoes?

No, you can substitute with olives, sautéed onions, or cooked veggies.

What kind of vegan cheese works best?

Any melty vegan cheese you enjoy—mozzarella-style or cheddar-style both work well.

Can I make the dough ahead of time?

Yes, the dough can be prepared a few hours in advance and kept wrapped in the fridge.

Can I use a rolling pin to flatten the dough?

Yes, just be gentle so the dough doesn’t tear or get too thin.

How do I keep the flatbreads soft after cooking?

Wrap them in a clean kitchen towel as they cool to retain moisture.

Conclusion

These Stuffed Flatbreads Without Yeast are a deliciously simple solution for a quick, satisfying meal. With their soft, golden crust and flavorful, cheesy filling, they’re sure to become a staple in your kitchen. Whether you’re serving them for lunch, dinner, or as a snack, they’re easy to customize and even easier to love.