Mushroom Stuffed Mini Flatbread is simple, yet so delicious and flavorful flatbread that will be a super hit anywhere you serve them. These mini flatbreads will surely gain all the attention and everyone will gobble them up.
Appetizers are heroes of parties at our home, and since I love mushrooms and flatbreads I always have one or the other as a compulsory menu item. This time I have even made it extra special by combining the two in one single recipe. I have also completely skipped topping the flatbread and given it a whole new look by stuffing it. Plus, these are so good that it can be paired or served as accompaniment with almost any meal. You can make this bread anytime of the week. I have made mini flatbreads as they are easy to serve, easy to eat, and portable. Even kids will love them. This recipe is guaranteed to please the crowd.
The dough is super simple. I have combined all purpose flour and whole wheat flour to prepare a soft and chewy dough. You can use your favorite flatbread dough to prepare this recipe. Even a pizza dough or store bought dough can be used.
IngredientsWarm water – 1 1/2 cup
Sugar – 1 tsp
Active dry yeast – 1 packet ( 2 1/4 tsp)
All purpose flour – 2 cups
Whole wheat flour – 1 1/2 cup
Salt – 1 1/4 tsp
Garlic cloves – 2
Olive oil – 1/4 cup
Fresh Basil leaves – 10
Rustic Tuscan blend – 1 jar
Feta Cheese crumbled – 5 oz
Method*In a large bowl, add warm water and sugar. Sprinkle yeast.
* Cover it and leave it undisturbed for 10 minutes. Let the yeast activate.
* Add salt, all purpose flour and whole wheat flour little by little and mix.
* Transfer the dough to lightly floured surface and knead for 5 to 8 minutes to get smooth elastic dough. Sprinkle flour while kneading if needed.
* Transfer the dough to lightly oiled bowl. Cover and keep it in warm place for 1 hour or until doubled in size.
* In a blender or food processor, add in oil, garlic cloves and fresh basil leaves and puree it. Add in pinch of slat if desired.
* Transfer this mixture to bowl and keep it aside.
* Take a small portion (lemon sized ball) from risen dough, lightly coat in all purpose flour and roll it into 6 inch circle.
* Brush the top with garlic basil oil. Sprinkle 2 tsp of Rustic Tuscan Blend mixture, 2 tsp of feta cheese.
* Fold edges of the dough over the center and press together to seal so that stuffing is no longer visible.
* Reroll into 6 inch circle again. Repeat the process for remaining dough.
* Heat grill pan or non-stick pan or any cast-iron skillet on medium heat. Brush one side of rolled flatbread with olive oil.
* Place the oil side down on grill pan and cook for 2 to 3 minutes until the grill marks appear . Brush the other side with oil and flip and cook for another 2 minutes.
* Mushroom Stuffed Mini Flatbread is ready. Serve and enjoy.