STUFFED FLAT BREAD
16th December 2025
Category
Classical & MKD Recipes
Fat: 32.31g Protein: 9.92g CHO: 5.52g Kcal: 352 MKD 5.52g CHO TOTAL
Notes
Mo’s tip: If you prefer something spicy, you could omit the herbs and add some chilli.
This is a vegetarian dish, but you could swop the cheese for meat if
preferred, bacon would be nice.
Ingredients
- 20g Onions
- 20g Green capsicum peppers
- 20g Red capsicum pepper
- 25g Panda flour V2
- 30g Mushrooms
- 20g Mature cheddar cheese
- 10g Golden omega milled flaxseed – VIRGINIA HARVEST
- 20g Vegetable oil
- You will also need some seasoning, approximately 100mls water, some GIA garlic paste and dried herbs.
Instructions
- Slice the onions, pepper and mushrooms, grate the cheese and set aside.
- Mix the Panda flour, flaxseed, and a little salt with enough water to form a soft dough.
- Roll into a 7 inch / 18cm round, it doesn’t have to be a perfect shape.
- Heat a frying pan, when HOT cook for approximately one minute each side. Set aside.
- Heat the oil in a frying pan and cook the onion, GIA garlic paste and pepper for a minute, add the mushrooms and herbs, cook until tender.
- Turn off the heat and stir the grated cheese into the mixture.
- Fold the flatbread in half and add the filling.
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CLICK HERE FOR DISCOUNTS.