Easy Vegetable Stuffed Flatbread Recipe – Maida & Pasta Sauce

Last Updated on 2 months by Neha Deshmukh

Easy Vegetable Stuffed Flatbread Recipe – Maida & Pasta Sauce

Hey everyone! I’m so excited to share this recipe with you. It’s a fun little fusion dish that came about from craving both Indian flatbreads and Italian comfort food. Seriously, who says you can’t have the best of both worlds? These vegetable-stuffed flatbreads are super satisfying, relatively easy to make, and always a hit. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your typical calzones! We’re using maida (all-purpose flour) to create a soft, slightly chewy flatbread that’s perfect for stuffing. The combination of the Indian-style dough with a classic Italian-inspired vegetable and pasta sauce filling is just… chef’s kiss. Plus, they’re great for a quick weeknight dinner, a fun weekend activity, or even a party appetizer.

Ingredients

Here’s what you’ll need to whip up these delicious stuffed flatbreads:

• 1.5 cup All purpose flour (Maida) – about 190g
• 1 teaspoon Instant yeast – about 3g
• 0.25 cup Milk – about 60ml
• 0.25 cup Water – about 60ml
• 1.5 teaspoon Sugar – about 7g
• 0.75 teaspoon Salt – about 4g
• 0.25 cup Oil or melted butter – about 60ml
• 0.25 cup Pasta sauce
• 0.5 Onion
• 0.5 Capsicum (Bell Pepper)
• 0.5 Tomato
• 0.75 cup Mozzarella cheese – about 85g
• 1 teaspoon Italian seasoning

Ingredient Notes

Let’s talk ingredients! Using maida gives these flatbreads a lovely texture – it’s softer than whole wheat, but still holds up well to stuffing.

Instant yeast is a lifesaver, isn’t it? No proofing needed, just add it straight to the flour. If you only have active dry yeast, you’ll need to proof it first in warm water with a little sugar.

And the pasta sauce? Don’t be afraid to use your favorite brand! I sometimes even add a pinch of garam masala to the sauce for an extra layer of flavor – a little secret I learned from my grandma!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, in a large bowl, mix together the flour, yeast, salt, and sugar. Create a little well in the center – like a tiny flour volcano!
2. In a separate jug, combine the warm milk and water. Pour this liquid mixture, along with the oil or melted butter, into the well in the flour.
3. Now, get your hands in there and knead the dough for about 5 minutes until it comes together into a smooth, elastic ball. It shouldn’t be sticky, but if it is, add a tiny bit more flour.
4. Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place for about an hour, or until it has doubled in size. This is the perfect time to prep your veggies!
5. While the dough is rising, sauté the cubed onions, capsicum, and tomatoes in a pan until they’re tender. I like to add a pinch of salt and pepper while they’re cooking.
6. Once the dough has risen, gently punch it down to release the air. Divide the dough into 2-3 portions, depending on how big you want your flatbreads to be.
7. Roll each portion into a disk about ¼ inch thick.
8. Spread a spoonful of pasta sauce on half of each disk, leaving a little space around the edges. Top with the sautéed veggies and a generous sprinkle of mozzarella cheese.
9. Fold the dough over the filling to create a half-moon shape. Seal the edges tightly by pressing them together with a fork – this creates a pretty crimped edge and prevents the filling from escaping!
10. Make a couple of small steam vents on the top of each flatbread with a knife. This lets the steam escape while baking.
11. Bake in a preheated oven at 190°C (375°F) for about 15 minutes, or until the flatbreads are golden brown and the cheese is bubbly.
12. Brush with a little melted butter before serving warm. Trust me, it makes all the difference!

Expert Tips

• Don’t overwork the dough! Overkneading can make it tough.
• Make sure your oven is properly preheated for even baking.
• If the filling starts to bubble over while baking, you can carefully place a baking sheet underneath to catch any drips.

Variations

• Vegan Adaptation: Use a plant-based mozzarella alternative and ensure your pasta sauce is vegan-friendly.
• Gluten-Free Adaptation: Substitute the maida with a gluten-free flour blend. You might need to adjust the liquid slightly to get the right consistency.
• Spice Level Adjustment: Add a pinch of chili flakes or finely chopped green chilies to the vegetable filling for a little heat. My friend, Priya, loves adding a dash of cayenne pepper!
• Festival Adaptation: These make a fantastic savory snack during festivals like Diwali or Holi. Serve them with a side of mint chutney or tamarind chutney.

Serving Suggestions

These stuffed flatbreads are delicious on their own, but they’re even better with a side salad or a bowl of creamy tomato soup. A sprinkle of fresh herbs like coriander or basil adds a lovely finishing touch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. You can also freeze them for longer storage – just wrap them individually in plastic wrap before freezing.

FAQs

What type of flour is ‘Maida’ and can I substitute it?

Maida is Indian refined wheat flour. It’s very fine and creates a soft texture. You can substitute it with all-purpose flour, but the texture might be slightly different.

Can I make the dough ahead of time?

Absolutely! You can make the dough a day in advance and store it in the refrigerator. Just let it come to room temperature before rolling it out.

What vegetables work best for the filling?

Onions, capsicum, and tomatoes are a classic combination, but feel free to experiment! Mushrooms, spinach, corn, and zucchini all work well.

Can I freeze these stuffed flatbreads?

Yes, you can! Just make sure they’re completely cooled before freezing.

How can I adjust the baking time if my oven runs hot or cold?

If your oven runs hot, reduce the baking time by a few minutes. If it runs cold, add a few minutes to the baking time. Keep an eye on them and bake until golden brown and bubbly.