Diabetic-Friendly Stuffed Flatbread
Ingredients
For the dough
- 1 cup whole wheat flour
- ½ cup almond flour
- 1 tsp olive oil
- ½ tsp salt
- ½ tsp instant yeast
- ¾ cup warm water
For the filling
- ½ cup low-fat paneer or tofu (crumbled)
- 1 tbsp chopped garlic
- 2 tbsp chopped spinach or coriander
- ½ tsp chili flakes
- ¼ tsp black pepper
- Pinch salt
For topping
- 1 tsp olive oil or butter
- Fresh parsley/coriander
👩🍳 Instructions
- Prepare dough
Mix whole wheat flour, almond flour, yeast, salt, olive oil, and warm water.
Knead into a soft dough. Cover and rest 30–40 minutes. - Make filling
Mix paneer/tofu, garlic, spinach, chili flakes, pepper, and salt. - Shape the bread
- Divide dough into small balls.
- Flatten each ball and add 1–2 tbsp filling.
- Seal and roll gently.
- Cook
Heat a pan and cook each flatbread on medium heat.
When it puffs and turns golden, flip and cook the other side. - Finish
Brush lightly with olive oil and sprinkle herbs.
👍 Why This Version Is Better for Diabetes
- Whole wheat + almond flour → lower glycemic load
- Protein filling (paneer/tofu) → slows sugar absorption
- Healthy fats → better blood sugar control
- More fiber → steadier glucose levels
✅ Approximate nutrition (1 bread):
- Calories: ~160–180
- Net carbs: ~12–15 g
- Protein: ~8–10 g
