Feta fry flatbread
The easiest flatbread recipe !
This one bowl recipe comes together in less than 10 minutes with no need for kneading of resting the dough! And I tell you the feta adds a delicious creaminess and savoury flavour to this flatbread that will get you addicted
I love having mine with olive oil and sesame seeds on top! They are perfect to have with hummus, guacamole or to dip in a good shakshuka or bean stew. But you are welcome to experiment with toppings such as adding different spices such as garlic powder, zatar or nigella seeds.
You can pan fry these flatbreads directly on a non stick frying pan but my preferred method is to add 2tbsp of extra virgin olive oil to the pan which gives a crispier more flavourful version (and healthier since the olive oil gives you a great source of healthy fats!).
🌱Vegetarian
🌾GF
🍽️ 4 flatbreads
Ingredients
275g cornstarch mix (275g cornstarch (USA)/cornflour (UK) + 1 tsp baking soda)
250g feta cheese
1 egg
100-110g milk
Method
In a bowl add your cornflour mix, egg and feta cheese. Roughly mix with a spoon
Slowly add the milk to the bowl while mixing with your hands until it comes together. Cornstarch absorbs water very fast so be careful not to add too much milk. At this point you can add a bit of salt (or your spices of liking) depending on your taste
Cover with a cloth and rest for 10min in the fridge
Divide the dough into four round balls
Bring a frying pan with 2tbsp of olive oil (optional otherwise use a non stick pan). Take a dough ball and roughly shape into a round flatbread, press onto the pan. Fry on each side until golden (about 4minutes on each side)
Remove from the heat and enjoy !
FAQS and Tips
You can store the pre-made dough for up to three days in the fridge. These flatbreads are best when freshly cooked as otherwise they become hard.
Does this recipe work with normal flour? No it doesn’t, I have tried to use plain wheat flour and they turn out very dense.
You can substitute 45g of the cornstarch with tapioca/potato starch for a chewier, fluffier version
If your dough becomes too sticky and difficult to shape into a flatbread it means you’ve added too much milk. Try storing it in the freezer for 20 minutes so the dough becomes cold and it is easier to handle. Otherwise try adding cornstarch 1 tbsp at a time while kneading until you get the right consistency
