Flatbreads with Vegan Filling (No Yeast)

Ingredients:

For the flatbreads:
1 cup (140 g) gluten-free flour (or regular flour)
½ teaspoon baking powder
¼ teaspoon salt
½ cup (120 g) vegan yogurt

For the filling:
⅔ cup (50 g) sun-dried tomatoes
⅔ cup (70 g) grated vegan cheese
3 tablespoons (40 g) vegan spreadable cheese
2 cloves garlic, minced
½ teaspoon Italian seasoning (optional)
Salt and pepper (to taste)
1 cup (20 g) chopped fresh basil

Directions:

1. First, soak the sun-dried tomatoes in hot water for at least 10 minutes (then drain). Finely chop the garlic and basil and set aside.
2. Meanwhile, mix all the bread ingredients (flour, yoghurt, baking powder and salt) in a bowl – first with a wooden spoon or spatula, then knead by hand into a smooth dough. If the dough is too dry, add an additional tablespoon of yoghurt. If it is too liquid, add a tablespoon of flour and knead again.
3. Form the dough into a ball and divide it into 4 equal parts. Roll each part into a smaller ball (on a floured surface). Cover with cling film and set aside.
4. Then chop the sun-dried tomatoes and place them in a bowl with the vegan grated cheese, spreadable cheese, minced garlic, basil, Italian seasoning and salt and pepper (to taste). “Mash” the mixture with a fork so that all the ingredients are combined.
5. Flatten each dough ball into a 10cm wide disc with your fingers.
6. Place about a tablespoon of filling in the centre of each patty. Fold the edges of the pastry over and press down firmly.
7. Heat a large frying pan over medium heat. Once hot, add the patty and cook for about 5 minutes on each side (cover with a lid) until golden brown.
Note: If you are making gluten-free bread, we recommend adding a splash of water to the pan to prevent the dough from drying out during baking.

Yield: 4 servings
Recipe: elavegan.com