Dairy-Free Stuffed Paneer Flatbread

Indulge in the rich, comforting flavors of Dairy-Free Stuffed Paneer Flatbread, a plant-based twist on a classic Indian favorite! This recipe swaps traditional paneer for a perfectly spiced tofu filling, infused with zesty lemon juice, nutritional yeast, and aromatic spices like cumin and turmeric. The tender whole wheat dough is rolled thin, enveloping the flavorful filling, and then griddled to golden perfection. Ideal for vegans or those avoiding dairy, these stuffed flatbreads are versatile enough to be served as a hearty snack, a lunchbox staple, or a satisfying meal when paired with chutney or vegan yogurt. Elevate your flatbread game with this easy dairy-free delight that’s packed with bold flavors and wholesome ingredients!

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups Whole wheat flour
• 0.75 cup Water
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1 block Firm tofu (as a dairy-free paneer alternative)
• 1 tablespoon Lemon juice
• 2 tablespoons Nutritional yeast
• 1 teaspoon Ground cumin
• 0.5 teaspoon Turmeric powder
• 2 tablespoons Chopped fresh cilantro
• 0.5 teaspoon Chili powder
• 1 clove Garlic (minced)
• 0.25 cup Onion (finely chopped)
• 1 tablespoon Cooking oil (e.g., vegetable or coconut oil)
• 0.25 cup Extra flour (for rolling)

Directions

Step 1

In a mixing bowl, combine the whole wheat flour, salt, and olive oil. Gradually add water and knead into a soft, pliable dough. Cover with a damp cloth and let it rest for 20 minutes.

Step 2

To make the dairy-free paneer alternative, crumble the firm tofu into small pieces using your hands or a fork.

Step 3

In a medium bowl, mix the crumbled tofu with lemon juice, nutritional yeast, ground cumin, turmeric, chili powder, minced garlic, and salt to taste. Stir well to combine.

Step 4

Heat the cooking oil in a pan over medium heat. Add the chopped onion and cook until softened. Add the tofu mixture to the pan and cook for 5-7 minutes, stirring frequently, until the flavors meld together.

Step 5

Stir in the chopped cilantro and remove the tofu mixture from heat. Let it cool slightly before using as filling.

Step 6

Divide the rested dough into 8 equal portions. Roll each portion into a small ball.

Step 7

Take one ball of dough and roll it out into a small circle on a floured surface. Place a spoonful of the tofu mixture in the center.

Step 8

Fold the edges of the dough over the filling and pinch to seal, forming a pouch. Gently roll the stuffed pouch into a flat circle, being careful not to tear the dough.

Step 9

Heat a skillet or griddle over medium heat. Place the stuffed flatbread on the skillet and cook for 2-3 minutes on each side, or until golden brown spots appear. Brush lightly with oil, if desired, for extra browning.

Step 10

Repeat with the remaining dough and filling.

Step 11

Serve the dairy-free stuffed paneer flatbreads warm with chutney, vegan yogurt, or a side of your choice.

Nutrition Facts

Serving size	(902.5g)

Amount per serving	% Daily Value*
Calories	1924.1

Total Fat 71.7g	0%
Saturated Fat 20.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2464.3mg	0%
Total Carbohydrate 245.1g	0%
Dietary Fiber 41.8g	0%
Total Sugars 5.8g
Protein 93.8g	0%

Vitamin D 0IU	0%
Calcium 1193.5mg	0%
Iron 29.5mg	0%
Potassium 2108.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.3%

Protein: 18.8%

Carbs: 49.0%