Dairy-Free Stuffed Paneer Flatbread
Discover the irresistible fusion of flavor and texture with this Dairy-Free Stuffed Paneer Flatbread, a wholesome twist on a classic Indian favorite. Perfect for vegan or lactose-free diets, this recipe swaps traditional paneer with a savory tofu filling seasoned with aromatic spices like cumin, turmeric, and chili powder, along with fresh cilantro for a burst of freshness. Encased in soft, homemade whole wheat flatbread, the stuffing is packed with nutritional yeast for a cheesy essence without any dairy. Quick to prepare and ideal for lunches, dinners, or even a satisfying snack, these golden-brown flatbreads are best served warm alongside chutneys, vegan yogurt, or any dip of your choice. Whether you're catering to dietary restrictions or simply exploring plant-based meals, this vegan paneer flatbread recipe ensures flavor and comfort in every bite.
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Recipe Information
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)
Instructions
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.
To make the dairy-free paneer alternative, crumble the firm tofu into small pieces using your hands or a fork.
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.
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.
Stir in the chopped cilantro and remove the tofu mixture from heat. Let it cool slightly before using as filling.
Divide the rested dough into 8 equal portions. Roll each portion into a small ball.
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.
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.
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.
Repeat with the remaining dough and filling.
Serve the dairy-free stuffed paneer flatbreads warm with chutney, vegan yogurt, or a side of your choice.
Nutrition Facts
Calories |
1924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2464 mg | 107% | |
| Total Carbohydrate | 245.1 g | 89% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 5.8 g | ||
| Protein | 93.8 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1194 mg | 92% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 2108 mg | 45% | |
*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.
