Feta‑Stuffed Flatbread with Eggplant‑Labneh Dip

Ingredients

• 2 cups potato flour (fine, sifted)
• 1 teaspoon kosher salt
• 3/4 cup warm water (about 110°F/43°C)
• 1 teaspoon active dry yeast
• 2 tablespoons olive oil (for dough) (plus extra for cooking)
• 6 ounces feta cheese (crumbled)
• 1 large eggplant (skin will be charred and removed)
• 1/2 cup labneh (plain strained yogurt)
• 2 tablespoons fresh parsley (chopped)
• 1 large garlic clove (minced)
• 1 tablespoon lemon juice (freshly squeezed)
• 1/4 teaspoon ground cumin
• 1/4 teaspoon hot smoked paprika
• 1 dash regular paprika
• 1 tablespoon olive oil (for dip)

Instructions

1. Make the dough

   In a large bowl combine potato flour and kosher salt. In a separate cup dissolve the active dry yeast in the warm water, let sit 5 minutes. Add the yeast mixture and 2 Tbsp olive oil to the flour and stir with a fork until a shaggy dough forms.

   Time: PT5M

2. First rise

   Cover the bowl with a kitchen towel and let the dough rise at room temperature until roughly doubled in size, about 30 minutes.

   Time: PT30M

3. Divide and fold in feta

   Lightly oil the bowl, turn the risen dough out onto a lightly floured surface and divide into eight equal pieces. Flatten each piece, place a generous pinch of crumbled feta in the center, then fold the dough over and pinch the edges to seal. Twist the sealed dough onto itself to create a small ball and let rest 10 minutes to relax the gluten‑free dough.

   Time: PT10M

4. Roll and pan‑cook flatbreads

   On a lightly oiled surface roll each ball into a thin circle (about 6‑inch diameter). Heat a skillet over medium‑high heat, brush lightly with olive oil. Cook the flatbread on the first side until bubbles form and the underside is golden, about 2 minutes, then flip and cook the other side another 2 minutes. Transfer to a plate and keep warm while you finish the remaining pieces.

   Time: PT32M

   Temperature: medium‑high heat

5. Char the eggplant

   Place the whole eggplant directly over an open flame or under a broiler. Turn every few minutes until the skin is completely blackened and the flesh is soft, about 10 minutes total. Transfer to a bowl, cover with plastic wrap and let steam for 5 minutes to loosen the skin.

   Time: PT10M

   Temperature: high heat

6. Prepare the dip

   Peel the cooled eggplant and mash the flesh in a bowl. Stir in labneh, chopped parsley, minced garlic, lemon juice, kosher salt, ground cumin, hot smoked paprika, a dash of regular paprika, and 1 Tbsp olive oil. Mix until smooth and adjust seasoning to taste.

   Time: PT10M

7. Serve

   Arrange the warm feta‑stuffed flatbreads on a serving platter and spoon the smoky eggplant‑labneh dip alongside. Garnish with a drizzle of olive oil and a sprinkle of fresh parsley if desired.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g