Go Back
+ servings
Print Recipe
4 from 1 vote

Whole Wheat Vegetable Stuffed Flatbread

Prep Time40 mins
Cook Time15 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Keyword: Whole Wheat Vegetable Stuffed Flatbread
Servings: 4
Calories: 374kcal


  • 2 cup flour, whole wheat
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 3 tablespoon olive oil
  • 3/4 cup water


  • 1/2 medium cauliflower
  • 1 tablespoon olive oil
  • 3/4 teaspoon cumin, ground
  • 1 teaspoon coriander
  • 1/2 teaspoon turmeric, ground
  • 6 cup spinach
  • 3/4 cup green peas, frozen
  • 1/8 teaspoon salt

Serve With

  • 4 medium orange


  • To make flatbreads: Stir together flour, baking powder, and salt in a medium bowl. Stir in 3 tablespoons oil and 3/4 cup warm water until combined. Turn out dough onto a clean surface and knead until smooth, 5 minutes. Cover with a bowl and let rest 30 minutes.
  • Meanwhile, make the filling: Steam 3 cups cauliflower florets until soft, 8 to 10 minutes, then transfer to a medium bowl and mash. Heat oil in a medium skillet over medium heat and toast cumin seeds until fragrant, about 30 seconds, before stirring in coriander and turmeric. Stir in spinach and cook until just wilted. Remove mixture from heat and stir in cauliflower and peas (no need to thaw before using). Season with salt.
  • Assemble flatbreads: Divide dough into 8 balls and roll out into 6-inch rounds. Add filling to half of the round, fold in half and seal edge with a fork. Heat a cast-iron skillet over medium heat with 1 tablespoon of olive oil and cook rounds until slightly puffed and golden, 2-3 minutes. Flip and cook 2-3 minutes more.  Serve pockets cut in half with orange slices. (Serving size: 2 flatbreads, 1 orange)


Calories: 374kcal | Carbohydrates: 53g | Protein: 12g | Fat: 16g | Saturated Fat: 2g | Sodium: 752mg | Fiber: 11g | Sugar: 3g