Pair these veggie-stuffed flatbreads with a colorful bell pepper and feta cheese salad with olives for an inspired North African meal. Make up to one day ahead; reheat breads in a warm oven. A leftover flatbread with soup makes a good light lunch.
We love this recipe! I like a little more protein in my meals, so I use only 1 cup of onions and add 8 oz ground turkey or turkey sausage and then saute the filling before making the flatbreads. They come out great. I thought it would be hard to work with the dough but it actually was much easier than I expected. I often make this for a special occasion meal and I would definitely make it for guests. I think you could get the flatbreads all done and ready to go and then cook them after the guests arrive. You could experiment with different fillings in case not all guests like the same things (the original filling, peppers instead of onions, etc.)
This was really tasty. I agree with some other reviewers about sauteing the onion mixture beforehand. It would really be too oniony otherwise. I also cooked more than 2 mins per side. I also decreased crushed red pepper by half and it wasn't too spicy for my kids (and they don't like spice), but I might use less spice next time all the same b/c it seemed a tad too much spice for them. I see many possibilities for other fillings. YUM!
I really enjoyed these, but I think they are more appropriate as an appetizer or side, rather than as a main course. I felt the onion filling did not cook as much as I would have liked, so next time I will probably saute it just for a minute or so before filling. I am not a big onion fan nor am I a spicy-foods fan, but I thought the flavor of the dish was delicious.
Turned out great! Great flavor, easy to make! I think next time I am going to try then with an olive tapanade inside for my daughter. These were a bit spicy, but I like spicy, just not what we give our 2 year old.
Very creative recipe. Making the dough thin but not tearing it took some practice, but the ones that worked were worth the effort.
This was a disappointment. The filling was definitely overpowering -- too much onion, too much spice -- and I like spicy food. I think the onion filling should be cooked before placing inside the dough, unless you enjoy having onion breath for hours after eating!
Next time I will substitute another vegetable for the onions-- they were a little overpowering.
When I make it again I will make only 1/2 or 2/3 the filling, or more dough. Added 1/2 crumbled feta and doubled the red pepper flakes in the filling. Didn't precook my onions or anything and I thought it came out great. It did take longer than 2 minutes per side though. My husband and 2 year old both enjoyed it a lot. Surprised at how quick it was to make, even with the dough.
This is an awesome recipe. We cooked the onions a bit in advance and we tried different fillings like tomato, peppers even cooked apples and they all turned great. Easy to make and delicious.
Something is off with the instructions. You have 2.5 cups of onion mixture, yet only 1 cup gets put in the 8 flatbreads.
These were great! Love the dough and it was very easy to make. I did do a little modification bc I did not have reg paprika, just hot. I used one tsp hot paprika, omitted red pepper, and only used 3/4 tsp cumin bc I do not love cumin. If you make it as written the onion flavor is a little strong and the onions do not cook to mild. I would mix onion with other veggies or cut onions small. I bet that it would be good with some meat too.
