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Feta‑Stuffed Flatbread with Eggplant‑Labneh Dip
A soft, yeasted flatbread folded around tangy feta cheese, pan‑cooked until golden and served with a smoky eggplant‑labneh dip. Perfect as an appetizer or snack, this recipe blends Mediterranean flavors with a light, gluten‑free dough.
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Cost Breakdown
Critical Success Points
- • First rise of the dough
- • Folding feta into the dough and sealing properly
- • Charred eggplant skin must be fully blackened but flesh remains soft
- • Cooking flatbread just until golden to keep it tender
Safety Warnings
- • Handle hot oil and skillet with care to avoid burns.
- • Charred eggplant skin can be hot; let it steam before handling.
- • Use a sharp knife when chopping garlic and parsley.
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