vegetable Stuffed Flatbreads or Savory Pancakes

Vegetable Stuffed Flatbreads / Savory Pancakes

🛒 Ingredients

For the Dough:

• 2 cups all-purpose flour (or whole wheat flour)
• ½ tsp salt
• ¾ cup warm water (adjust as needed)
• 1 tbsp oil (vegetable or olive oil)

For the Filling:

• 1 cup finely chopped mixed vegetables (e.g., spinach, carrots, bell peppers, onions, cabbage)
• 1–2 green chilies, finely chopped (optional)
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 1 tsp cumin seeds or garam masala
• Salt to taste
• 1 tbsp oil or butter for cooking filling

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👩‍🍳 Instructions

1. Make the Dough:
   • In a bowl, combine flour and salt.
   • Gradually add warm water and oil, kneading to form a soft, smooth dough.
   • Cover and rest for 20–30 minutes.
2. Prepare the Filling:
   • Heat oil in a pan over medium heat.
   • Add cumin seeds; once they splutter, add garlic, ginger, and green chilies.
   • Add chopped vegetables and salt.
   • Cook until veggies are tender and moisture evaporates (about 5–7 minutes). Let cool.
3. Assemble the Flatbreads:
   • Divide dough into equal portions (6–8 balls).
   • Roll one ball into a small circle (~4 inches).
   • Place 2 tbsp of filling in the center.
   • Fold the edges over filling and pinch to seal.
   • Gently roll out again into a 6–7 inch flatbread (be careful not to let filling spill).
4. Cook:
   • Heat a skillet or griddle over medium heat.
   • Cook flatbread for 2–3 minutes each side or until golden brown spots appear.
   • Optionally, brush with butter or ghee while cooking.
5. Serve:
   • Serve warm with yogurt, chutney, or your favorite dip.

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📝 Tips & Variations:

• Substitute flour with gluten-free flour for GF version.
• Add grated cheese to the filling for extra richness.
• Use leftover cooked veggies or paneer/tofu for variety.
• Spice it up with chili flakes or curry powder.