Herb-Stuffed Flatbread with Lemon-Yogurt Drizzle

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Flaky flatbreads filled with fresh herbs and served with a bright, tangy yogurt sauce that balances rich spices. This Mediterranean recipe, ready in about 60 minutes, pairs all-purpose flour, salt, warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 15 min Serves 4 Middle Eastern cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 2 cups all-purpose flour and 1 teaspoon salt. Add 3/4 cup warm water and 1/4 cup olive oil, mixing until a soft dough forms. Knead for 5 minutes until smooth, then cover with a damp cloth and rest for 30 minutes.
  2. Step 2: Finely chop 1 cup fresh parsley and 1/2 cup fresh mint, then mix with 1/4 teaspoon salt to create the filling.
  3. Step 3: Divide the rested dough into 8 equal portions. Roll each into a 6-inch circle, place 1 tablespoon of herb filling in the center, fold edges over to seal, and crimp tightly.
  4. Step 4: Heat 1 tablespoon olive oil in a skillet over medium heat. Cook stuffed flatbreads for 3 minutes per side until golden and crisp.
  5. Step 5: Whisk 1/2 cup plain yogurt, 1 tablespoon lemon juice, and 1/4 teaspoon ground cumin until smooth for the drizzle.
  6. Step 6: Serve hot flatbreads with the lemon-yogurt sauce spooned over the top.

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