Flatbreads with filling
5 servings
40 minutes
Stuffed flatbreads are the embodiment of simplicity and sophistication in European cuisine. The thin dough made from rice and corn flour has a delicate texture and a light golden hue, while the filling of juicy chicken fillet, sweet pepper, aromatic garlic, and fresh tomatoes creates a harmonious flavor. The corn adds a special zest with its slight sweetness, while the melting cheese provides an unmatched creamy structure. This dish is versatile: it can be served as a hearty breakfast, light dinner or street snack. Its roots trace back to the traditions of simple yet nourishing dishes where the combination of ingredients not only satisfies but also delights with a variety of flavors. Stuffed flatbreads will be a true discovery for home cooking lovers, combining taste, convenience and aesthetics in every bite.
1
Prepare all necessary ingredients.
2
Add rice flour, corn flour, water, salt, and vegetable oil (15 ml) to the bowl.
- Rice flour: 100 g
- Cornmeal: 100 g
- Water: 140 ml
- Salt: 1 teaspoon
- Vegetable oil: 30 ml
3
Knead the dough.
4
Divide the dough into five parts and roll one of them into a sheet 3-4 mm thick.
5
Cut out a circle.
6
Fry on each side for 2-3 minutes.
7
Cut the chicken into cubes, add minced garlic, and fry in vegetable oil (15 ml) for 5 minutes.
- Chicken breast fillet: 300 g
- Garlic: 2 cloves
- Vegetable oil: 30 ml
8
Add chopped tomatoes and mix.
- Tomatoes: 1 piece
9
Add chopped pepper.
- Bell pepper: 50 g
10
Add the corn and simmer for another 5 minutes.
- Canned sweetcorn: 80 g
11
Spread the filling on the flatbread.
12
Add cheese and chopped cabbage.
- Cheese: 150 g
- Napa cabbage (pak choi type): to taste
13
Collapse.