Whole Wheat Flatbread Stuffed with Harissa Carrots and Lentils
Stuffed whole wheat flatbreads are a hearty, flavor-packed meal and they’re easier to make than you’d think! These warm, golden flatbreads are filled with a harissa-spiced lentil mixture, then pan-cooked until crisp and delicious. If using dried lentils, make sure to cook them first according to package instructions.
Servings: 4
Ingredients
For the dough:
- 1/4 cup plus 2 tablespoons warm water
- 1/4 cup plant milk
- 1 tsp active dry yeast
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/4 tsp salt
For the filling:
- 1/4 cup cup chopped onion
- 1/2 cup grated carrot
- 1/4 cup fresh mint leaves, chopped
- 2 garlic cloves, minced
- 1 tbsp harissa
- 1 cup cooked brown or green lentils or canned lentils, drained and rinsed
- Extra virgin olive oil
Instructions
- Make the dough. In a small mixing bowl, combine the water, plant milk, and yeast. Set aside while you mix the dry ingredients. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, and 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 the olive oil in a 12-inch cast iron skillet set over medium-high heat. Cook the onion and carrot until softened and beginning to brown, about 5 to 8 minutes. Add the mint, garlic, and harissa paste and cook just until fragrant, another minute.
- Make the lentil filling. Add the cooked 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.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, lentils, and harissa used in this recipe.
- To make a shortcut version: Stuff the carrot-lentil filling into your favorite store-bought pita for an easier filled flatbread that’s almost as good.
- How to Cook Lentils: This recipe calls for cooked lentils. You can buy them canned or dried. If cooking dried lentils add them to salted boiling water, and let them cook for about 15 minutes until soft. For more information, read this article on How to Cook Lentils.
Nutrition
Calories: 268.4kcal | Carbohydrates: 54.5g | Protein: 11.5g | Fat: 1.2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 210.6mg | Potassium: 406.9mg | Fiber: 8.3g | Sugar: 2.8g | Vitamin A: 2824.3IU | Vitamin C: 4.4mg | Calcium: 39.9mg | Iron: 4.2mg
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