Jamie Oliver 5 Ingredients Stuffed Folded Flatbread is made with frozen chargrilled Mediterranean vegetables, self-raising flour, mint, pistachios, and feta cheese. This tasty flatbread recipe creates a delicious dinner that takes about 1 hour to prepare and can serve up to 4 people.
This Stuffed Folded Flatbread Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 700g frozen chargrilled Mediterranean vegetables
- 400g self-raising flour (plus extra for dusting)
- 1 bunch of mint (30g)
- 30g shelled unsalted pistachios
- 100g feta cheese
How To Make Stuffed Folded Flatbread:
- Preheat the oven: Set the oven to 200°C (400°F).
- Cook the vegetables: In a large non-stick frying pan, heat 1 tablespoon of olive oil over medium-high heat. Add the frozen Mediterranean vegetables and cook for about 15 minutes, stirring regularly, until they are soft and sweet.
- Prepare the dough: In a large bowl, combine the self-raising flour with a small pinch of sea salt. Gradually add 275ml of water, mixing with a fork until the dough forms. Transfer the dough to a floured surface, knead for a few minutes until smooth, and let it rest.
- Mix the filling: When the vegetables are ready, chop the mint leaves and finely chop or crush the pistachios. Add half the pistachios, most of the mint leaves, and half the crumbled feta to the vegetables. Season with salt and pepper.
- Assemble the flatbreads: Divide the dough into 4 pieces and roll each piece out to roughly 12cm x 16cm. Place a quarter of the vegetable mixture in the center of each piece, then pinch and crimp the corners to fold them up.
- Bake the flatbreads: Place the folded flatbreads on an oiled baking tray. Crumble the remaining feta on top and brush the dough with olive oil. Bake for 20 minutes, or until golden and fully cooked.
- Garnish and serve: Scatter the remaining mint leaves and pistachios over the flatbreads before serving.
Recipe Tips
- Don’t overfill the dough: Keep the filling portion small enough to easily fold the dough without tearing.
- Knead the dough well: Knead the dough for a few minutes until smooth to get the right texture.
- Use extra flour for rolling: Dust the surface with enough flour when rolling the dough to prevent sticking.
- Check the vegetable softness: Cook the frozen vegetables until they are very soft to ensure they blend well with the other ingredients.
- Brush with olive oil: Brushing the dough with olive oil before baking gives it a nice golden crust.
How To Store & Reheat Leftovers
To Store: Store any leftover stuffed flatbreads in an airtight container in the fridge for up to 3 days.
Freezing: These flatbreads can be frozen for up to 2 months. Let them cool completely, then wrap them individually in plastic wrap and store in a freezer-safe container.
To Reheat: Reheat the flatbreads in the oven at 180°C (350°F) for 10-15 minutes until warmed through. You can also microwave them on medium heat for 1-2 minutes, though the crust may soften.
Nutrition Facts
- Calories: 654 kcal
- Fat: 17.9g
- Saturated Fat: 6g
- Protein: 20g
- Carbohydrates: 104.3g
- Sugars: 18.6g
- Salt: 1.5g
- Fibre: 11.1g
Try More Jamie Oliver 5 Ingredients Recipes:
- 5 Ingredients Stuffed Cabbage Leaves
- 5 Ingredients Feta Filo Turnovers
- 5 Ingredients Crispy Prawn Parcels
Jamie Oliver 5 Ingredients Stuffed Folded Flatbread
Description
Jamie Oliver 5 Ingredients Stuffed Folded Flatbread is made with frozen chargrilled Mediterranean vegetables, self-raising flour, mint, pistachios, and feta cheese. This tasty flatbread recipe creates a delicious dinner that takes about 1 hour to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the oven: Set the oven to 200°C (400°F).
- Cook the vegetables: In a large non-stick frying pan, heat 1 tablespoon of olive oil over medium-high heat. Add the frozen Mediterranean vegetables and cook for about 15 minutes, stirring regularly, until they are soft and sweet.
- Prepare the dough: In a large bowl, combine the self-raising flour with a small pinch of sea salt. Gradually add 275ml of water, mixing with a fork until the dough forms. Transfer the dough to a floured surface, knead for a few minutes until smooth, and let it rest.
- Mix the filling: When the vegetables are ready, chop the mint leaves and finely chop or crush the pistachios. Add half the pistachios, most of the mint leaves, and half the crumbled feta to the vegetables. Season with salt and pepper.
- Assemble the flatbreads: Divide the dough into 4 pieces and roll each piece out to roughly 12cm x 16cm. Place a quarter of the vegetable mixture in the center of each piece, then pinch and crimp the corners to fold them up.
- Bake the flatbreads: Place the folded flatbreads on an oiled baking tray. Crumble the remaining feta on top and brush the dough with olive oil. Bake for 20 minutes, or until golden and fully cooked.
- Garnish and serve: Scatter the remaining mint leaves and pistachios over the flatbreads before serving.
Notes
- Don’t overfill the dough: Keep the filling portion small enough to easily fold the dough without tearing.
- Knead the dough well: Knead the dough for a few minutes until smooth to get the right texture.
- Use extra flour for rolling: Dust the surface with enough flour when rolling the dough to prevent sticking.
- Check the vegetable softness: Cook the frozen vegetables until they are very soft to ensure they blend well with the other ingredients.
- Brush with olive oil: Brushing the dough with olive oil before baking gives it a nice golden crust.