Sweet Potato Stuffed Flatbreads with Spinach, Mushrooms & Feta!

🧡 Sweet Potato Stuffed Flatbreads with Spinach, Mushrooms & Feta 🥔🍄

Soft, flavorful flatbreads made with sweet potato and stuffed with a savory spinach-mushroom-feta mix. Served with a creamy garlic yogurt sauce — perfect for lunch, dinner, or as a snack!

🛒 Ingredients

For the flatbread dough:

1 medium sweet potato, peeled and cubed

1 cup all-purpose flour (plus extra for dusting)

1/2 tsp salt

1/2 tsp baking powder

For the filling:

1 cup fresh spinach, chopped

1 cup mushrooms, sliced

1/2 cup feta cheese, crumbled

2 tbsp olive oil

Salt and pepper to taste

For the garlic yogurt sauce:

1/2 cup plain yogurt

2 cloves garlic, minced

1 tbsp lemon juice

Salt and pepper to taste

👩‍🍳 Directions

1. Cook the Sweet Potato:

Boil the sweet potato cubes in salted water until fork-tender (about 15 minutes).
Drain and mash until smooth. Let it cool slightly.

2. Make the Flatbread Dough:

In a bowl, combine mashed sweet potato, flour, salt, and baking powder.
Mix until a soft dough forms — add a little more flour if too sticky.
Cover and let rest while you prepare the filling.

3. Prepare the Filling:

Heat olive oil in a skillet over medium heat.
Add sliced mushrooms and cook until softened (5–6 minutes).
Add chopped spinach and sauté until wilted (2 minutes).
Remove from heat and stir in crumbled feta. Season with salt and pepper.

4. Shape the Flatbreads:

Divide the dough into 4–6 equal balls.
Roll each into a circle on a floured surface.
Place a spoonful of filling in the center, fold over, and seal edges (like a stuffed pita or turnover).

5. Cook the Flatbreads:

Heat a non-stick skillet over medium heat (no oil needed).
Cook each flatbread for 3–4 minutes per side, or until golden brown and cooked through.

6. Make the Garlic Yogurt Sauce:

In a small bowl, combine yogurt, minced garlic, lemon juice, salt, and pepper.
Stir until smooth and refrigerate until ready to serve.

7. Serve:

Enjoy the flatbreads warm with a generous drizzle (or dip!) of garlic yogurt sauce.

🕒 Time & Nutrition

Prep Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Calories: ~220 per flatbread

Fat: 8g

Carbs: 30g

Protein: 7g

✅ Tips & Variations:

Make it vegan: Use plant-based yogurt and skip the feta or sub with vegan feta.

Add protein: Add chickpeas or lentils to the filling.

Make ahead: Flatbreads can be made in advance and reheated in a pan or oven.