Stuffed Flat Bread

My wife found this one while surfing the web. It sounded pretty good so I just had to tweak it a bit. Create your own fillings of different cheeses, potatoes, onions …its all good.



1 cup all-purpose flour

1/4 cup milk

2 tablespoons water

1/4 teaspoon fine salt

1 tablespoon melted butter or substitute


~ 2 cups sweet potato, or butternut squash, peeled and chopped into cubes and cooked

1 Tbs water

1 Tbs white sugar or equivalent sugar substitute

1 Tbs softened unsalted butter or substitute

1/4 cup Tamed Jalapeños

2/3 cup low-fat mozzarella cheese

Salt substitute and coarse ground pepper

3 Tbs melted butter, divided

2 Tbs honey

1 tsp hot chili pepper flakes

 thinly sliced green onions for garnish


  1. Place flour in a bowl, and make a small well in the center with a fork. Pour milk, water, and salt into the well, and stir with a fork to form a shaggy dough
  2. Pour in the 1 tablespoon melted butter, and continue to mix with a fork until dough begins to come together. Lightly flour your hand and knead in the bowl until the sides of the bowl are clean, and the dough forms into a ball.
  3. Transfer dough to a lightly floured work surface and knead until dough is smooth and slightly elastic  ~2 to 4 minutes. Wrap dough in plastic wrap and set aside on the counter to rest for 15 to 30 minutes
  4. In a separate bowl. add cooked sweet potato or squash,, sugar, and melted butter. Add salt substitute and pepper to taste. Mash the orange stuff and mix well. Set aside in the fridge while preparing dough.
  5. Roll dough out on a well-floured work surface into a 10- to 11-inch circle. Place the chilled filling disc in the center of the dough circle.
  6. add 1/2 of the mozzarella cheese, covering the middle of the dough, leaving about 2 in margin on all sides.
  7. Spread the mashed orange stuff over the cheese and spread the mixture.
  8. Distribute jalapeño slices across the surface and sprinkle the remaining cheese on top
  9. Working around the circle, fold the dough up toward the center to cover the filling completely, pleating the dough as needed and using a moistened finger to stick the dough together where it overlaps. Flour the top, and flip over so the seam side is down.
  10. Again, flour the top of the filled dough, and roll gently into an even circle, 3/4- to 1-inch thick.
  11. Melt 2 tablespoons butter in a nonstick skillet over medium heat. Gently place filled bread in the skillet and cook, covered, until the bottom is a light golden brown, about 5 minutes. Carefully flip over, and cook, covered, until the other side is golden, about 5 minutes.
  12. Turn the bread back over, and brush top and sides with the remaining melted butter. Cook for 1 to 2 minutes more. If flatbread begins to bulge, poke a small hole with a knife to release steam.
  13. Transfer to a cutting board and cool for 5 to 10 minutes.
  14. Meanwhile, stir honey and pepper flakes together in a small bowl. Sprinkle flatbread with green onions, cut into wedges, and serve with spicy honey.