Ingredients
1 cup non dairy yogurt
2 cups flour (plus more for dusting)
1 tsp instant yeast
½ tsp salt
½ cup sun dried tomatoes (chopped)
¼ cup olives (pitted and chopped (optional))
1 cup fresh baby spinach (chopped)
¼ cup fresh basil leaves (chopped (optional))
1 cup cream cheese
1 tsp Italian seasoning
1 tbsp nutritional yeast
Directions
Step 1
Prep Dough: In a large mixing bowl, combine the non-dairy yogurt, flour, instant yeast, and salt. Knead the ingredients into a soft dough. Cover and set aside for a few minutes.
Step 2
Prep Filling: Chop your spinach, sun-dried tomatoes, optional olives, and optional basil leaves. In a separate bowl, combine these with the cream cheese, Italian seasoning, and nutritional yeast.
Step 3
Divide and Roll: Separate the dough into 4-6 even portions. Roll out each portion into a flat circle, using extra flour for dusting as necessary.
Step 4
Stuff: Place a generous portion of the filling onto the middle of the dough. Fold the dough, sealing the middle.
Step 5
Cook: Heat a skillet over medium heat. Place each stuffed flatbread on the skillet and cook for 2-3 minutes on each side, or until golden brown.
