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Gluten Free Stuffed Flatbread Recipe

Gluten Free Stuffed Flatbread Recipe
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★★★★★

4.9 from 20 reviews

This Gluten Free Stuffed Flatbread features a savory filling of caramelized shallots, Swiss chard, cream cheese, and cheddar cheese, all encased in a tender, pliable gluten-free dough made with millet flour, tapioca starch, and psyllium husk. Pan-fried to a golden crisp, these flatbreads make for a delicious, filling snack or light meal that pairs beautifully with a yogurt dip and a sprinkle of fresh parsley.

Ingredients

Scale

Filling:

  • 1 tbsp olive oil
  • 3 shallots, diced (or 1 medium yellow onion)
  • 300 g (10 oz) Swiss chard, roughly chopped (or spinach)
  • 35 g (about 1 bunch) fresh parsley, most of the stems removed, roughly chopped
  • 55 g (¼ cup) full-fat cream cheese
  • 100 g (1 cup) coarsely grated cheddar cheese
  • Salt and pepper, to taste

Gluten-Free Dough:

  • 12 g (2½ tbsp) whole psyllium husk (rough husk form) (If using psyllium husk powder, use only 10 g)
  • 240 g (1 cup) lukewarm water
  • 135 g (1 cup) millet flour, plus extra for flouring the surface (or finely ground brown rice flour)
  • 75 g (⅔ cup) tapioca starch (or cornstarch, potato starch, or arrowroot starch)
  • 10 g (2 tsp) caster/superfine or granulated sugar
  • 4 g (¾ tsp) salt
  • 15 g (1 tbsp) olive oil

For Cooking & Serving:

  • 4 tbsp olive oil, for pan-frying the flatbread
  • Fresh parsley, finely chopped, for serving

Instructions

  1. Make the filling: Heat a frying pan over medium heat and add 1 tablespoon olive oil and diced shallots. Season with salt and cook, stirring occasionally, until caramelized, about 5-10 minutes. Add chopped Swiss chard, cover, and cook until wilted, stirring occasionally. Remove cover and cook another 1-2 minutes to evaporate excess moisture. Transfer mixture to a bowl and cool completely.
  2. Combine filling ingredients: Once cooled, stir in cream cheese, grated cheddar cheese, chopped parsley, salt, and pepper. Mix well and adjust seasoning to taste. Set aside.
  3. Make the psyllium gel: In a small bowl, mix psyllium husk with lukewarm water. Let it sit for 30-45 seconds until a gel forms.
  4. Prepare the dough: In a large bowl or mixer bowl, whisk together millet flour, tapioca starch, sugar, and salt. Add olive oil to the psyllium gel and combine, then pour into dry ingredients. Knead by hand or with a dough hook until a smooth, supple dough forms that pulls away from the bowl and is not sticky.
  5. Divide dough: Turn dough onto a lightly floured surface; divide into four equal portions (about 122 g each). Shape into balls and cover with a clean tea towel to prevent drying.
  6. Roll out dough: On a lightly floured surface, roll each ball into an oval shape approximately 8×12 inches (20×30 cm), about 1-2 mm thick.
  7. Assemble flatbreads: Lightly wet the edge of one half of the oval with water. Spoon one-quarter of the filling onto that half, spreading evenly but leaving about a ½-inch (1-1.5 cm) edge free. Fold the other half over, press out air gently, and seal edges by pressing with fingertips. Repeat for remaining portions.
  8. Cook flatbreads: Heat a large skillet over medium heat with 1 tablespoon olive oil. Add one flatbread and cook 2-3 minutes until golden brown on the bottom. Flip and cook another 2-3 minutes until golden. Press gently with a spatula to even browning. Flip again for 1 minute to crisp both sides. Transfer to a wire rack. Repeat with remaining flatbreads, adding oil as needed.
  9. Serve: Serve the flatbreads hot, sliced into wedges, garnished with fresh parsley and optionally with yogurt for dipping. They can also be enjoyed at room temperature for more intense flavors but will be less crisp.
  10. Storage and reheating: Store cooked flatbreads in a closed container in the refrigerator for up to one day. Reheat in a hot pan over medium to medium-high heat for 4-5 minutes, flipping occasionally, to restore and even enhance crispiness.

Notes

  • Use whole psyllium husk for best dough texture; if using powder, reduce quantity to 10 g.
  • You can substitute Swiss chard with spinach if preferred.
  • Millet flour can be replaced with finely ground brown rice flour in equal weight.
  • For tapioca starch substitutions, cornstarch, potato starch, or arrowroot starch work well.
  • Flatbreads are best enjoyed fresh but can be stored and reheated to regain crispness.
  • Adjust salt and pepper in the filling to suit your taste.
  • If the dough is sticky, add a bit more millet flour sparingly but avoid over-flouring to keep dough tender.

Nutrition

Keywords: gluten free flatbread, stuffed flatbread, Swiss chard flatbread, gluten free snack, dairy-filled flatbread, psyllium husk dough

Find it online: https://platedbyemma.com/gluten-free-stuffed-flatbread-recipe/