Stuffed flatbread with green beans and white cabbage · Italy
Soft pan-cooked bread with a cooked vegetable filling, inspired by Italy flavours.
An AI-developed, country-inspired variation. This recipe has not been kitchen-tested. Check ingredients, doneness and quantities.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Mix the flour with the water and half the oil. Knead into a supple dough, cover and rest for twenty minutes.
Finely chop the vegetables and cook completely. Drain well and mix with the listed flavourings.
Divide the dough into small, equal pieces, roll thinly and add filling to each. Fold closed and flatten gently.
Brush lightly with the remaining oil. Cook over moderate heat on both sides until the dough is cooked through.
Check the filling is piping hot and the bread has no sticky raw dough. Serve straight away.
About this recipe
By DVS Recipe Studio · Source: DVS Recipe Studio · AI-developed variation. Recipe content available under CC0 1.0.