Whole wheat flatbreads stuffed with carrots and lentils are a hearty, flavor-packed meal and they’re easier to make than you’d think! These warm, golden stuffed flatbreads are filled with a harissa-spiced mixture, then pan-cooked until crisp and delicious.

A blue plate is resting near a green and blue napkin. Whole wheat stuffed flat breads are on the platter and one is torn open showing a lentil and carrot spiced filling. Next to it is a cucumber and tomato salad.

Fresh bread is pretty high up there on the list of high-reward kitchen projects. And the fastest way to get there is with a simple flatbread recipe. Mediterranean cuisine is full of flatbreads—pita, lavash, Tunisian mlewi, Palestinian taboon, and Persian barbari all spring to mind—but what makes this one special is the fact that it’s filled.

A tender, chewy whole wheat dough encases a spiced filling of harissa, lentils, carrots, and fresh mint. Each bite is earthy, a little smoky, and aromatic, thanks to the perfect balance of spices and herbs. Harissa brings a kick of heat.

The vegan filling looks and tastes a bit like a spiced ground meat mixture and you can use it in many ways besides this flatbread. It’s a healthy and flavorful topping for plain rice. Mix it with quinoa or another grain and use it for stuffed peppers or cabbage. Or stuff it into your favorite store-bought pita for an easier filled flatbread that’s almost as good.

The flatbreads are hearty enough to stand alone but versatile enough to pair with a fresh salad or a bowl of soup. They’re especially great for serving alongside a spread of mezze or dipping into creamy hummus.

Ingredients for Stuffed Flatbreads
How to Make Stuffed Flatbreads
Ways to Mix It Up
What to Serve with Whole Wheat Stuffed Flatbreads
More Amazing Vegan Recipes

Carrots, lentils, mint, harrissa, flour, non-dairy milk and onion on a blue cutting board and white counter.

Ingredients for Stuffed Flatbreads

This flatbread recipe relies on some standard baking ingredients as well as a few fresh ingredients and specialty items for the filling. Here’s everything you’ll need.

Warm water activates the yeast and hydrates the dough.
Plant milk adds richness and helps keep the dough tender after cooking. Unsweetened oat milk or soy milk work best.
Active dry yeast gives the flatbread a lighter, pleasant texture.
All-purpose flour provides the base structure, ensuring the dough is pliable and easy to roll out.
Whole wheat flour: Whole wheat flour adds a hearty texture and nutty flavor, complementing the filling.
Salt: Salt enhances the flavor of the dough and balances the natural nuttiness of the wheat.
Extra virgin olive oil, used for sautéing, adding a subtle richness to the vegetables and spices. It also helps the flatbreads brown when cooked.
- TRY IT: Using a high-quality olive oil adds to the flavor profile of any recipe. You can find a selection of olive oils at The Mediterranean Dish shop.
Onion brings a sweet and savory depth to the filling as it cooks. Yellow onions work best, though you could substitute sweet onions or even leeks.
Grated carrot adds a natural sweetness and tender texture that balances the spice of the harissa.
Mint provides a burst of herbal freshness, lightening the overall flavor. Its cooling effect balances the spicy harissa.
Garlic infuses the filling with its bold, aromatic flavor and savory undertones.
Harissa paste brings smoky heat and complex spice notes that define the filling. Use purchased harissa or make your own.
Lentils form the protein-packed base of the filling. Use cooked brown or green lentils—these break down just enough in the food processor to help the filling stick together without becoming a mushy paste.

How to Make Stuffed Flatbreads

Making these stuffed flatbreads takes a few steps, but each is simple. You’ll prepare a basic dough, create a spiced and savory filling, and then bring it all together in a hot skillet for a golden, satisfying finish. Here’s how to make them:

Make the dough. In a small mixing bowl, combine 1/4 cup plus 2 tablespoons warm water, 1/4 cup plant milk, and 1 teaspoon active dry yeast. Set aside while you mix the dry ingredients. In a large mixing bowl, whisk together 1 cup all-purpose flour, 3/4 cup whole wheat flour, and 1/4 teaspoon salt. Add the water mixture and knead in the bowl until a shaggy dough ball forms. Cover and set aside in a warm spot to rise while you make the filling. (About 30 minutes)
Cook the vegetables. Warm 1 tablespoon olive oil in a 12-inch cast iron skillet set over medium-high heat. Cook 1/4 cup chopped onion and 1/2 cup grated carrot until softened and beginning to brown, about 5 to 8 minutes. Add the 1/4 cup chopped fresh mint, 2 minced garlic cloves, and 1 tablespoon harissa paste and cook just until fragrant, another minute.
Make the lentil filling. Add 1 cup cooked or drained and rinsed canned brown or green lentils to the bowl of a food processor and process until a coarse paste has formed. It will resemble clumpy wet sand and hold together when you press a scoop of it in your hand. Add the cooked carrot mixture and pulse until slightly broken down and incorporated, about 5 pulses. Transfer the filling to a bowl. Use a spatula to roughly portion the mixture into four portions in the bowl.
Roll out the dough. Divide the flatbread dough into four equal pieces. On a generously floured surface, with a floured rolling pin, roll out the first portion into a rough oval about 12 to 13 inches long. Don’t worry about making a perfect shape.
Fill the flatbreads. Portion a quarter of the filling over about half of the dough oval, leaving a half-inch perimeter at the edge. Fold the empty half of the dough over, pressing down gently to seal around the edge. With a floured rolling pin, gently roll out until it’s about 8 inches across. Repeat with the remaining portions of dough and filling.
Cook the flatbreads. Wipe out the cast iron skillet, and let it preheat over medium-high heat. Brush one side of one stuffed flatbread lightly with olive oil, and place the oiled side down on the hot skillet. Cook until the bottom is well browned in spots, about 2 to 3 minutes. Brush the top side lightly with oil, flip, and cook on the second side, about another 2 to 3 minutes. Set aside on a cutting board, and repeat with the other 3 flatbreads.

A blue platter is resting near a green and blue napkin. Whole wheat stuffed flat breads are on the platter and one is torn open showing a lentil and carrot spiced filling.

Ways to Mix It Up

This recipe is flexible, allowing you to customize the flavors and ingredients based on what you have in your pantry or personal preferences. Whether you want to adjust the filling, swap the spices, or make it more accessible for dietary needs, there are plenty of ways to experiment.

Change the flour blend: If you prefer a softer dough, you can use all all-purpose flour instead of the whole wheat blend. For gluten-free flatbreads, substitute with a gluten-free all-purpose flour mix and adjust the water as needed.
Swap the lentils: Don’t have lentils? Use cooked or canned white beans, pinto beans, or red beans instead.
Try a different spice: Not a fan of harissa? Replace it with plant-based pesto for a different flavor profile that’s still flavorful but not spicy.
Play with herbs: If fresh mint isn’t available, try cilantro, parsley, or even fresh dill to add herbal brightness to the filling.
Experiment with vegetables: Grated zucchini or sweet potato can replace the carrots for a new twist. Just make sure to squeeze out any excess moisture from these veggies before cooking.
Milk: This recipe is vegan, but if you don’t follow a vegan diet, then feel free to use regular dairy milk — 2%, Skim or whole would all work.

What to Serve with Whole Wheat Stuffed Flatbreads

These stuffed flatbreads are a light meal on their own, but the right accompaniments can make them part of a feast.

A fresh cucumber and tomato salad or a zesty tabbouleh would be the perfect counterbalance to the spiced filling. You could also add a dollop of hummus or baba ganoush for dipping, or even pair them with a comforting bowl of lentil soup if you’re craving something heartier.

For dessert, fresh figs drizzled with honey or a slice of baklava would tie everything together with a touch of sweetness.

Browse all Mediterranean recipes.

Visit Our Shop.