Grilled Flatbread with Green Onion and Feta Filling (Video)
If you ever go to Bulgaria, I recommend trying the bread. Bread is in our genes, and we know how to make the best tasting one. There are so many varieties that we do. The grilled flatbread with green onion and feta filling is just my take on a popular Bulgarian recipe. Usually, we prepare a dough with yeast that we cook on the grill. Then we serve it with butter and a mixture of dried herbs. I decided to add more value to the original recipe, by stuffing the bread with a delicious filling. The green onions, parsley and feta go so well with this flatbread. You get a variety of flavors and textures in a single bite. The bread is crunchy on the outside and soft on the inside. I have to warn you! Once you have a bite it becomes addictive and you can easily overeat.
Helpful tips
How to measure flour? Always scoop more flour than you need in your cup and use a knife to level it off. If you have a scale use it, because measuring ingredients by weigh is always more accurate. One cup of flour contains exactly 4 oz or 125 grams of all purpose flour.
When you make the dough, you might need more or less flour. It depends on the type and the brand of flour that you use.
It is very important to add the flour gradually until you have soft and stretchy dough. If it is sticking to your hands and you cannot form it to a ball, then you need more flour.
Proof the dough for minimum one hour. A dough that is made with yeast needs time to double its size.
Yes, you can use cheese and herbs you like. I just love feta and II add it to many of my recipes. I prefer eating feta made from cow’s milk, but I know that that is hard to find. It has a milder flavor and creamier texture. I buy mine from international stores or I order it online.
Don’t worry if the filling is tearing through the dough while you roll it. Even if you lose some of the filling it will turn out delicious, I promise.
Make sure to roll the dough thinly. That will ensure more even cooking.
It is very important to preheat the grill or the grill pan to medium low. If the temperature of your cooking surface is too hot it will burn the bread on the outside, while the inside will remain raw.
I like to spread some butter on the grilled flatbread with green onion and feta filling. You also salt it or add seasoning that you like. It is best if you eat it right away, but leftovers are good for a day or two. You can reheat them in a toaster or toaster oven.
Grilled Flatbread with Green Onion and Feta Filling
Ingredients
For the dough
- 1 cup whole milk lukewarm
- ¼ cup Plain or Greek yogurt whole
- ¼ cup water lukewarm
- 1 tsp sugar
- 1 Tbsp dry active yeast
- 3½ cups all purpose flour bread flour would work too
- 1 tsp salt
For the filling
- 6 oz feta cheese
- 3 green onion stalks
- ¼ cup chopped fresh parsley
Instructions
- Warm up the milk slightly in the microwave. It should be warm but not hot to the touch. Add the milk, yogurt, water, sugar and yeast in a deep bowl. Then add one cup of the flour and the salt. Using a stand mixer and a hook attachment mix the ingredients on the lowest setting until you get a sticky dough. You can use a wooden spoon if you don’t have a mixer. Gradually continue adding the rest of the flour and knead until your dough is no longer sticky to the touch.
- Cover the dough (in the bowl) with plastic wrap or towel and allow it to proof for one hour.
- While the dough is proofing make the filling. Crumble the feta, chop the green onions and the parsley finely. Add the ingredients in a bowl and stir.
- After the dough has doubled its size separate it to 9 equally sized balls.
- On a flat floured surface roll each ball of dough thinly. It doesn’t have to be a specific shape.
- Add about two tablespoons of the cheese and herb mixture in the middle of the dough.
- Fold in all the corners of the dough towards the middle so they overlap.
- Then roll the dough again. Do not worry if some of the filling gets out. Repeat the same process with the rest of the dough balls.
- Preheat the grill or grill pan to medium low. Grill the bread in batches for about two minutes a side.
- Serve with butter and spices that you like (optional).
