Herb-stuffed flatbreads
Makes: 2 large flatbreads
Serves: 4 as a starter or side
Prep time: 35 minsTotal time: 
Recipe photograph by Kris Kirkham
Herb-stuffed flatbreads
These are inspired by an Armenian herb flatbread called zhingalov khats. Yeast is added to make the dough lighter and coriander seeds for more flavour. You can use any soft herb you have to hand. In Armenia, they use up to 15 varieties, including wild garlic, watercress and sorrel. Delicious with a bit of houmous and harissa spread on top
Makes: 2 large flatbreads
Serves: 4 as a starter or side
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
658Kcal
Fat
25gr
Saturates
13gr
Carbs
84gr
Sugars
8gr
Fibre
6gr
Protein
8gr
Salt
1gr
Olia Hercules
Olia was born in Soviet Ukraine, and now lives in Britain and has a son, Sasha. As a Leiths-trained chef, recipe writer and food stylist, she honed her cooking skills in the kitchens of Ottolenghi and cherishes the Uzbeki, Moldovan and Russian recipes inherited from her grandmothers and aunts.
See more of Olia Hercules’s recipes
Olia Hercules
Olia was born in Soviet Ukraine, and now lives in Britain and has a son, Sasha. As a Leiths-trained chef, recipe writer and food stylist, she honed her cooking skills in the kitchens of Ottolenghi and cherishes the Uzbeki, Moldovan and Russian recipes inherited from her grandmothers and aunts.
See more of Olia Hercules’s recipes
Ingredients
- 100g natural yogurt
- ¼ tsp fast action dried yeast
- 1 tsp clear honey
- 1 tsp coriander seeds, crushed
- 200g plain flour
For the filling
- 100g mixture of soft, leafy greens and herbs: we used watercress, chives, basil and coriander
- 2 medium egg yolks
- 50g vegetarian feta, crumbled
To finish
- 25g butter, melted (optional)
Step by step
Get ahead
Best eaten straight from the pan
- Put the yogurt, 20ml water, yeast, honey, coriander seeds and a pinch of salt into a bowl. Gradually add the flour. Bring the dough together and knead thoroughly on a lightly floured surface for 3-5 minutes to get a stiff, tight dough.
- Leave in a warm place for 30 minutes or so to rise slightly, or for an hour anywhere in your kitchen.
- Finely chop the greens and herbs, mix with the egg yolks and feta; season.
- When the dough has risen slightly, split into 2 and roll each piece out on a floured surface into a 25cm wide circle.
- Put half the herb mixture over the bottom half of each disc, leaving a little space to seal the edges. Flip the other side on top so you have a half-moon shape, gently pat to get rid of any air, and pinch the edges together like you would a pasty.
- Heat a large frying pan and put both flatbreads in (no oil is needed). Cook for 4-5 minutes on each side over a medium heat. Brush the cooked breads with some melted butter to serve, if you want.
