Herb-Stuffed Flatbread with Lemon-Yogurt Drizzle

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Flaky flatbreads filled with fresh herbs and served with a bright, tangy yogurt sauce that balances rich spices. This middle eastern-inspired mediterranean ready in about 60 minutes pairs all-purpose flour, teaspoon 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

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.

Equipment for this recipe

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Frequently asked questions

How long does Herb-Stuffed Flatbread with Lemon-Yogurt Drizzle take to make?

Total time is about 60 minutes (45 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Herb-Stuffed Flatbread with Lemon-Yogurt Drizzle?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Herb-Stuffed Flatbread with Lemon-Yogurt Drizzle?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Herb-Stuffed Flatbread with Lemon-Yogurt Drizzle for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Herb-Stuffed Flatbread with Lemon-Yogurt Drizzle?

Middle Eastern mediterranean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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