Tirokafteri stuffed flatbreads
These Tirokafteri stuffed flatbreads are SIMPLY INCREDIBLE 😮💨 cheesy, spicy, and damn right delicious. I first shared them two years ago and now they’re back, EVEN BETTER 👏🏻
Ingredients
For the flatbreads,
350ml tepid water
1 tsp runny honey
7g active dry yeast
500g white bread flour, plus extra
Pinch of salt
For the filling,
1 sweet pointed red pepper
200g feta
125g grated mozzarella
2 garlic cloves
2 tsp red wine vinegar
1/2 tsp chilli flakes
1 1/2 oregano
Olive oil
Splash of water
Salt to taste
Extra olive oil for pan frying
1 hour to prepare | Yields 5
Method
Stir the yeast into the tepid water and let sit for 2 minutres until slightly foamy. Then add the flour, and knead for 5 minutes using a standing mixer on a regular speed. Or knead by hand for the double the time, until the dough is smooth and elastic.
Cover and leave to rise for 30 minutes, or until doubled in size. Once proved, punch the dough down and divide into 5 equal balls (125g each). Rest for 10 minutes before rolling.
For the filling, deseed and finely chop the pepper. Toss in some olive oil and pinch of salt, and either airfry for 10 minutes or even bake for 20 minutes until slightly charred.
Add all of the filling ingredients except for the grated mozzarella to a blender and blitz for 2 minutes until smooth. Pour into a bowl and stir through the mozzarella.
Roll each dough ball into a thin round (about 2–3mm thick). Place one portion of filling in the centre, leaving a border. Bring edges together and seal tightly. Gently roll back out to a flat round about ½ cm thick.
Heat a lightly oiled pan over medium heat. Cook each flatbread for 1-2 minutes per side until golden and blistered. Press gently with a spatula to encourage crispness.
Serve warm. Store in the fridge; reheat in the oven or airfryer, and consume within 2 days.
