Tirokafteri Stuffed Greek Flatbread
Tirokafteri Stuffed Greek Flatbread
Ingredients
For the Flatbread Dough
- 1 1/4 cups tepid water
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon honey
- 3 1/2 cups white bread flour
For the Tirokafteri Dip
- 1 red bell pepper, halved and deseeded
- 8 ounces feta cheese, crumbled
- 1/2 cup grated mozzarella cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon red wine vinegar
- 1/4 teaspoon red pepper flakes, (optional)
For Pan-Frying
- 1/4 cup vegetable oil, or as needed
- 2 tablespoons all-purpose flour, for dusting
Instructions
- 1
In a large mixing bowl, combine the tepid water, active dry yeast, and honey. Whisk gently until the yeast dissolves and the mixture becomes frothy, about 5 minutes.
⏱️ 5 min
- 2
Add the white bread flour to the wet ingredients. Mix with a spoon or a stand mixer with a dough hook until a shaggy dough forms. Knead the dough for 5-7 minutes until it is smooth and elastic. Form the kneaded dough into a ball.
⏱️ 10 min
- 3
Lightly oil the mixing bowl, place the dough ball inside, and turn it once to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for 30 minutes, or until doubled in size.
⏱️ 5 min
- 4
While the dough is rising, preheat your oven to 400°F (200°C). Place the halved red bell pepper, cut side down, on a baking sheet lined with parchment paper. Roast for 20-25 minutes, or until the skin is charred and the pepper is tender.
⏱️ 25 min•🌡️ 400
- 5
Once roasted, remove the red pepper from the oven and let it cool slightly. Peel off the charred skin and place the roasted pepper flesh into a blender or food processor.
⏱️ 5 min
- 6
Add the crumbled feta cheese, grated mozzarella cheese, minced garlic, olive oil, red wine vinegar, and red pepper flakes (if using) to the blender with the red pepper. Blend until a smooth, creamy dip is formed. Set aside.
⏱️ 5 min
- 7
Once the dough has risen, gently punch it down and divide it into 8 equal portions. Lightly flour your work surface.
⏱️ 5 min
- 8
Take one portion of dough and flatten it slightly. Create a small well or indentation in the center. Spoon about 1-2 teaspoons of the prepared Tirokafteri filling into the center of the dough.
⏱️ 5 min
- 9
Carefully pinch and fold the edges of the dough around the filling, bringing them together at the top to completely seal the filling inside. Roll the stuffed dough ball gently in your hands to ensure it's sealed.
⏱️ 5 min
- 10
Place the stuffed dough ball on the lightly floured surface. Using a rolling pin, carefully flatten the stuffed dough into a disc about 5-6 inches in diameter. Be gentle to avoid tearing the dough and letting the filling escape.
⏱️ 5 min
- 11
Heat 2 tablespoons of vegetable oil in a large non-stick pan or cast-iron skillet over medium heat. Once the oil is hot, carefully place a flattened, stuffed flatbread into the pan.
⏱️ 2 min
- 12
Pan-fry for 3-4 minutes per side, or until the flatbread is golden brown and puffed up. Repeat the stuffing, flattening, and pan-frying process with the remaining dough portions, adding more oil to the pan as needed.
⏱️ 15 min
- 13
Serve the Tirokafteri Stuffed Greek Flatbreads warm.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tirokafteri Stuffed Greek Flatbread
For the Flatbread Dough
- 1 1/4 cups tepid water
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon honey
- 3 1/2 cups white bread flour
For the Tirokafteri Dip
- 1 red bell pepper, halved and deseeded
- 8 ounces feta cheese, crumbled
- 1/2 cup grated mozzarella cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon red wine vinegar
- 1/4 teaspoon red pepper flakes, (optional)
For Pan-Frying
- 1/4 cup vegetable oil, or as needed
- 2 tablespoons all-purpose flour, for dusting
Instructions
- 1
In a large mixing bowl, combine the tepid water, active dry yeast, and honey. Whisk gently until the yeast dissolves and the mixture becomes frothy, about 5 minutes.
⏱️ 5 min - 2
Add the white bread flour to the wet ingredients. Mix with a spoon or a stand mixer with a dough hook until a shaggy dough forms. Knead the dough for 5-7 minutes until it is smooth and elastic. Form the kneaded dough into a ball.
⏱️ 10 min - 3
Lightly oil the mixing bowl, place the dough ball inside, and turn it once to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for 30 minutes, or until doubled in size.
⏱️ 5 min - 4
While the dough is rising, preheat your oven to 400°F (200°C). Place the halved red bell pepper, cut side down, on a baking sheet lined with parchment paper. Roast for 20-25 minutes, or until the skin is charred and the pepper is tender.
⏱️ 25 min•🌡️ 400 - 5
Once roasted, remove the red pepper from the oven and let it cool slightly. Peel off the charred skin and place the roasted pepper flesh into a blender or food processor.
⏱️ 5 min - 6
Add the crumbled feta cheese, grated mozzarella cheese, minced garlic, olive oil, red wine vinegar, and red pepper flakes (if using) to the blender with the red pepper. Blend until a smooth, creamy dip is formed. Set aside.
⏱️ 5 min - 7
Once the dough has risen, gently punch it down and divide it into 8 equal portions. Lightly flour your work surface.
⏱️ 5 min - 8
Take one portion of dough and flatten it slightly. Create a small well or indentation in the center. Spoon about 1-2 teaspoons of the prepared Tirokafteri filling into the center of the dough.
⏱️ 5 min - 9
Carefully pinch and fold the edges of the dough around the filling, bringing them together at the top to completely seal the filling inside. Roll the stuffed dough ball gently in your hands to ensure it's sealed.
⏱️ 5 min - 10
Place the stuffed dough ball on the lightly floured surface. Using a rolling pin, carefully flatten the stuffed dough into a disc about 5-6 inches in diameter. Be gentle to avoid tearing the dough and letting the filling escape.
⏱️ 5 min - 11
Heat 2 tablespoons of vegetable oil in a large non-stick pan or cast-iron skillet over medium heat. Once the oil is hot, carefully place a flattened, stuffed flatbread into the pan.
⏱️ 2 min - 12
Pan-fry for 3-4 minutes per side, or until the flatbread is golden brown and puffed up. Repeat the stuffing, flattening, and pan-frying process with the remaining dough portions, adding more oil to the pan as needed.
⏱️ 15 min - 13
Serve the Tirokafteri Stuffed Greek Flatbreads warm.
⏱️ 1 min