Vegetable Stuffed Flatbreads or Savory Pancakes

Both vegetable-stuffed flatbreads and savory pancakes are fantastic choices for a delicious meal or snack. Here are a couple of recipes for each:

Vegetable-Stuffed Flatbreads

Ingredients:

• For the Dough:
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 cup warm water
  • 2 tbsp olive oil
• For the Filling:
  • 1 cup finely chopped spinach
  • 1 cup grated carrots
  • 1/2 cup finely chopped onion
  • 1/2 cup crumbled feta cheese
  • 1/2 cup chopped fresh herbs (like cilantro or parsley)
  • 1 tsp ground cumin
  • Salt and pepper to taste

Instructions:

1. Prepare the Dough:
   • In a large bowl, mix the flours, salt, and baking powder.
   • Gradually add warm water and olive oil, mixing until a soft dough forms.
   • Knead the dough for about 5 minutes until smooth. Cover and let it rest for 30 minutes.
2. Prepare the Filling:
   • In a bowl, mix the spinach, carrots, onion, feta cheese, herbs, cumin, salt, and pepper.
3. Assemble the Flatbreads:
   • Divide the dough into 8 equal portions and roll each portion into a flat circle.
   • Place a few tablespoons of the filling in the center of each circle.
   • Fold the edges over the filling to create a sealed pocket. Press the edges to seal.
4. Cook:
   • Heat a skillet over medium heat and lightly oil it.
   • Cook each flatbread for 3-4 minutes on each side until golden brown and cooked through.
   • Serve warm.

Savory Pancakes

Ingredients:

• For the Pancake Batter:
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk (or regular milk with 1 tbsp lemon juice)
  • 1 egg
  • 2 tbsp melted butter or oil
• For the Savory Filling:
  • 1 cup finely chopped mushrooms
  • 1 cup chopped spinach
  • 1/2 cup grated cheese (like cheddar or Parmesan)
  • 1/2 cup finely chopped green onions
  • Salt and pepper to taste

Instructions:

1. Prepare the Batter:
   • In a bowl, whisk together the flour, baking powder, baking soda, and salt.
   • In another bowl, mix the buttermilk, egg, and melted butter.
   • Combine the wet and dry ingredients, stirring until just combined. The batter will be lumpy.
2. Prepare the Filling:
   • Sauté the mushrooms in a skillet with a bit of oil until they’re soft and any liquid has evaporated. Let them cool.
   • Mix the mushrooms with spinach, cheese, green onions, salt, and pepper.
3. Cook the Pancakes:
   • Heat a non-stick skillet or griddle over medium heat and lightly oil it.
   • Pour 1/4 cup of batter onto the skillet for each pancake.
   • Sprinkle some of the filling mixture onto the batter while it’s still wet.
   • Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
4. Serve:
   • Serve the pancakes warm with your favorite toppings or dipping sauces.

Enjoy experimenting with these recipes and making them your own!