Caprese Flatbreads | Myriad Recipes (2024)

These are my Caprese Flatbreads and they're the perfect stuffed flatbread recipe to make as a side dish on a summer's day! Stuffed with sun-dried tomatoes, basil, feta, cream cheese, and mozzarella, they're such a treat. You only need 2 ingredients for the bread, so let's get to it!

This recipe was in collaboration with Bed Threads, a beautiful company that sells the most gorgeous tableware and houseware. I love working with them and sharing delicious recipes showcasing their table cloths, napkins, and plates, so go check them out if you're looking to jazz up your house!

I made these Caprese Flatbreads last year and they went totally viral, so I'm sharing them with you again this year so that we have the recipe on my website too!

I have two more stuffed flatbread recipes that also went wild (which is crazy) and they're my Feta Spring Flatbreads and my All-In-One Hummus Flatbreads - so delicious!

Why I Love This Recipe

2-Ingredient Dough: The bread is SUPER easy. All you need is self-raising flour and Greek yoghurt. My 3-ingredient cheesy naan also only use 2 ingredients for the dough and it's honestly one of my favourite breads to serve with a curry!

Quick: As bread recipes go, these stuffed flatbreads come together in less than 30 minutes...so super quick. Another quick side dish that I love are my chili oil feta spinach pastries, they're so delicious!

The Perfect Side Dish: Make this for your friends and family, and trust me, they'll be asking you for the recipe immediately. The flatbreads are stuffed with a caprese-inspired filling. They're super fresh yet really indulgent. SO good. Another fantastic side dish is my Cheese Boat Pie, made with a two ingredient bread dough...it's delicious and always a crowd-pleaser.

Ingredients

For the dough

Self-raising flour: You can use any kind of self-raising flour you like! Make sure to have some extra for dusting. If you don't have self-raising flour, combine 3 teaspoons of baking powder and 200g plain flour.

Greek yoghurt: Depending on the thickness of your Greek yoghurt, you may need to use more or less to get the right consistency for the dough. The runnier your Greek yoghurt, the less you'll need...so just be happy to add a bit more flour if need be. Feel free to go for a plant-based yoghurt (unsweetened coconut is my favourite) for a vegan alternative. The goal is for the dough to be light, soft, but not sticking to your hands.

For The Filling

Sun-dried tomatoes: I used jarred sun-dried tomatoes. If you don't have them, you could use jarred artichokes or jarred red bell peppers.

Basil: Fresh basil is perfect for this recipe. I wouldn't recommend using dried basil leaves. If you don't have basil...mint, parsley, or coriander would be great substitutes.

Feta: The tang from the feta balances so well with the creamier cheeses and the freshness from the basil. Make sure to drain the feta before using. Feel free to use a vegan feta alternative to keep it plant-based.

Cream cheese: Full fat or low fat works for this, so pick out whichever you fancy. I love using Philadelphia. Once again, any plant-based cream cheese works if you're wanting to make the caprese flatbreads vegan.

Mozzarella: You'll need pre-grated mozzarella for this recipe. You could also shred fresh mozzarella if you'd like, just make sure to remove any excess moisture. Use a plant-based mozzarella to make it vegan.

See the recipe card for full information on ingredients.

Recipe Variations

Vegan Caprese Flatbreads: If you're looking to make these stuffed flatbreads vegan, use a plant-based yoghurt (I like using an unsweetened coconut or soy yoghurt), and replace all the cheese with vegan alternatives. Now carry on making the recipe!

Spicy Caprese Flatbreads: I love a bit of spice, and if you do too, then you'll love this variation. With the filling, add one finely chopped de-seeded red chilli. This will provide a lovely kick to the filling.

Mediterranean Vibe: Despite the caprese flatbreads already feeling like summer, you might fancy even more Mediterranean ingredients in the filling. I love adding chopped olives, jarred artichokes, and fresh parsley.

Step by Step Instructions with Photos

Step 1: In a large bowl, add your self-raising flour and Greek yoghurt. Mix with chopsticks, a wooden spoon, or your hands and then knead for one minute on a floured surface until you have a bouncy soft dough. Add more flour if the dough is too sticky.

See Also

Sheet Pan Chicken Shawarma with Sesame Sweet Potatoes and Hummus.Amritsari Kulcha | Stuffed Kulcha recipe | Aloo KulchaDeconstructed Samosa (Spiced Keema)Loaded Hummus Bowl with Meatballs - Serving Dumplings

Step 2: Set the dough back in the bowl and cover with cling film and set aside while you make your filling.

Step 3: Place all of your filling ingredients into a bowl and combine thoroughly. Set your filling mixture aside.

Step 4: Once your dough has rested, knead it again for 10 seconds and then slice it into four equal-sized pieces. Take one dough ball and lightly flatten with your fingers into a 3-4 inch circle until it's around ½ inch thick. Place a large tablespoon of the filling into the centre of the dough and then bring in all corners of the dough into the centre, around the caprese mixture, and seal the parcel. Turn the parcel over face down and flatten out the dough with your fingers until the flatbread is around ½ inch thick. Set aside with a sprinkling of flour and repeat for the other flatbreads.

Step 5: Place a non-stick dry pan on medium to high heat. Gently place your flatbreads into the pan and dry fry for 3-5 minutes on each side. Keep an eye on them and flip them over when they go golden-brown.

Step 6: Meanwhile, combine your sun-dried tomato oil, finely chopped sun-dried tomatoes, and basil in a small bowl for when you're ready to serve. Serve while they're warm or once they've cooled down with your sundried tomato basil oil, enjoy!

What To Do with Leftovers

Storage: Place the cooled caprese flatbreads in an airtight container or in aluminium foil. Store in the fridge for up to 3 days and follow reheating instructions below or eat them chilled.

Freezing: You can freeze these flatbreads, however, the texture may change once thawed. To freeze, wrap them in plastic wrap and then in an airtight container or plastic bag. Freeze for up to 3 months and then leave to thaw in the fridge overnight.

Reheating: To reheat, place the flatbreads in the oven at 180C/350F for 10 minutes or until hot. Serve up with the basil and sun-dried tomato oil and enjoy!

FAQs

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