Feta-Olive Stuffed Flatbread

Total Time
1 hr
0 mins

This is great. Like a wonderful, vegetarian sandwich. A salad and a glass of wine and you've got a meal!

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  1. For dough: Sprinkle yeast and sugar over ¼ cup warm water in large bowl and proof (let stand until foamy).
  2. Mix remaining ¾ cup water and yoghurt into yeast mixture.
  3. Add 2 tblsps oil and 1 tsp salt.
  4. Mix in flour, ½ cup at a time.
  5. Knead until dough is smooth and elastic, adding more flour if dough is sticky, about 8 minutes.
  6. Lightly oil large bowl, add dough, turning to coat.
  7. Cover with damp cloth and let rise in warm, draft-free area until double in size, about 1 hour.
  8. Punch dough down.
  9. Cover with plastic wrap and refrigerate overnight.
  10. Preheat oven to 400 degrees F (200C).
  11. For filling: Lightly oil 13 inch pizza pan.
  12. Turn dough out onto lightly-floured surface.
  13. Divide dough in half.
  14. Roll one piece out to ¼ inch thick round.
  15. Transfer to pan.
  16. Sprinkle filling ingredients over, leaving ½ inch border all around.
  17. Roll out remaining dough.
  18. Place over filling.
  19. Press edges to seal and press dough down to flatten slightly.
  20. Bake bread until top is light brown, about 25-30 minutes.
  21. Cool slightly.
  22. Serve warm or at room temperature.
Most Helpful

5 5

yum. Very rich and flavorful. But, man, is it rich! My store didn't have enough plain feta, so I used plain and feta w/basil and tomatoe. It was very good. DH and the neighbors think so, too!

5 5

I loved it! I am fairly new to breadmaking, and this was the first bread-related recipe I've made that's turned out. I made up to step 3 by hand, then used the breadmaker on dough setting to finish up. It rose like crazy too! (My breads have never done that) The mix was lovely, I added half a smoked chicked breast fillet too. The dough rolled out easily and was lovely to handle. Great recipe.