Vegan Stuffed Paneer Flatbread

Discover a plant-based twist on a classic favorite with this Vegan Stuffed Paneer Flatbread! Soft whole wheat dough wraps around a flavorful tofu-based "paneer" filling spiced with ground cumin, turmeric, garlic, and a kick of green chili, then finished with fresh cilantro and a hint of lemon. The dough, enriched with creamy coconut yogurt, cooks to golden perfection on a skillet, creating flatbreads that are crispy on the outside and tender on the inside. Perfect for a wholesome breakfast, lunch, or dinner, these flatbreads can be served with vegan yogurt or tangy chutney for dipping. This quick and satisfying recipe is dairy-free, protein-packed, and ready in under an hour—ideal for a hearty, homemade meal that doesn’t compromise on flavor!

Nutriscore Rating: 78/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups Whole wheat flour
• 1 teaspoon Baking powder
• 1 cup Plain unsweetened coconut yogurt
• 0.25 cup Water
• 1 block (about 14 oz) Firm tofu
• 1 tablespoon Lemon juice
• 2 tablespoons Nutritional yeast
• 1 teaspoon Ground cumin
• 0.5 teaspoon Turmeric powder
• 2 tablespoons Chopped fresh cilantro
• 1 small Chopped green chili
• 1 teaspoon Salt
• 0.5 teaspoon Garlic powder
• 2 tablespoons Olive oil

Directions

Step 1

In a large mixing bowl, whisk together the whole wheat flour, baking powder, and 1/2 teaspoon of salt.

Step 2

Add the plain unsweetened coconut yogurt and water to the dry ingredients. Mix until a dough forms. Knead for 5 minutes until smooth. Cover and set aside to rest for 15 minutes.

Step 3

While the dough rests, prepare the vegan paneer filling. Begin by draining and pressing the firm tofu to remove excess water.

Step 4

Crumble the tofu into a bowl using your hands or a fork. Add lemon juice, nutritional yeast, ground cumin, turmeric powder, garlic powder, remaining 1/2 teaspoon salt, chopped fresh cilantro, and finely chopped green chili. Mix until well-combined.

Step 5

Divide the rested dough into 8 equal portions and roll each into a ball.

Step 6

Take one dough ball and roll it into a small circle, approximately 5 inches in diameter, using a rolling pin. Place 2 tablespoons of the tofu filling in the center.

Step 7

Pinch the edges of the dough together to seal the filling inside. Gently flatten the ball and roll it out again into a 6-inch circle. Be careful not to let the filling spill out.

Step 8

Repeat the process with the remaining dough balls and filling.

Step 9

Heat a non-stick skillet or griddle over medium heat. Brush the surface with a small amount of olive oil.

Step 10

Place a rolled-out stuffed flatbread on the skillet and cook for 2-3 minutes, until bubbles form and the bottom is golden brown.

Step 11

Flip the flatbread and cook the other side for an additional 2-3 minutes, brushing with more olive oil if needed.

Step 12

Repeat with the remaining flatbreads.

Step 13

Serve the vegan stuffed paneer flatbreads warm with vegan yogurt or chutney for dipping.

Nutrition Facts

Serving size	(1047.7g)

Amount per serving	% Daily Value*
Calories	1666.0

Total Fat 69.1g	0%
Saturated Fat 23.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2935.9mg	0%
Total Carbohydrate 200.9g	0%
Dietary Fiber 38.9g	0%
Total Sugars 10.2g
Protein 83.3g	0%

Vitamin D 0IU	0%
Calcium 760.0mg	0%
Iron 19.3mg	0%
Potassium 2081.4mg	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: 35.4%

Protein: 18.9%

Carbs: 45.7%