Gluten-Free Stuffed Paneer Flatbread
Elevate your mealtime with this irresistible Gluten-Free Stuffed Paneer Flatbread, a flavorful twist on traditional stuffed breads that's perfect for those following a gluten-free lifestyle! Made with gluten-free all-purpose flour and psyllium husk for a pliable, easy-to-work dough, this recipe combines aromatic spices like cumin, coriander, and turmeric with crumbled paneer, cilantro, and optional green chili for a filling that's both creamy and wonderfully spiced. Each flatbread is stuffed, rolled, and cooked to golden perfection on a skillet, creating a warm, soft bread with a delightful burst of flavor in every bite. Ready in under an hour, these flatbreads make a hearty meal paired with yogurt or chutney, or can be served as a crowd-pleasing appetizer for gatherings. Whether you're gluten-free or simply craving a delicious paneer treat, this recipe is sure to impress!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 tablespoon Psyllium husk powder
- 0.5 cup Yogurt (dairy or non-dairy)
- 0.5 cup Water
- 2 tablespoons Oil (vegetable or olive)
- 1 teaspoon Salt
- 1 cup Paneer (crumbled)
- 2 tablespoons Cilantro (finely chopped)
- 1 piece Green chili (finely chopped, optional)
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Ground coriander
- 0.25 teaspoon Turmeric powder
- 2 tablespoons Butter or ghee (optional for cooking)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, psyllium husk powder, and salt. Mix well.
Add the yogurt and water to the dry ingredients gradually, mixing with a spoon or your hands until a smooth dough forms. Add 1 tablespoon of oil and knead gently to make the dough pliable. Cover with a damp cloth and let it rest for 15 minutes.
In a separate bowl, prepare the filling by mixing the crumbled paneer, chopped cilantro, green chili (if using), ground cumin, ground coriander, and turmeric powder. Adjust salt to taste.
Divide the dough into 8 equal portions and shape each portion into a ball. Do the same with the paneer filling, dividing it into 8 portions.
Lightly dust a flat surface with gluten-free flour. Take one dough ball and flatten it slightly with your hands or a rolling pin into a small circle, about 4 inches in diameter.
Place one portion of the paneer filling in the center of the flattened dough. Gently bring the edges of the dough together to seal the filling inside. Pinch the edges to ensure the filling is secure.
Lightly flatten the stuffed dough ball with your hands or a rolling pin into a round flatbread, about 6 inches in diameter. Be careful not to tear the dough.
Heat a non-stick skillet or tawa on medium heat. Place the flatbread on the skillet and cook for 2-3 minutes on one side, until light golden spots appear.
Flip the flatbread and brush it with a little oil, butter, or ghee if desired. Cook for another 2-3 minutes. Flip once more and repeat until both sides are golden brown, ensuring the flatbread is evenly cooked.
Repeat the process with the remaining dough and filling.
Serve the gluten-free stuffed paneer flatbreads warm with yogurt, chutney, or your favorite dipping sauce.
Nutrition Facts
Calories |
2085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.3 g | 136% | |
| Saturated Fat | 52.3 g | 262% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 2445 mg | 106% | |
| Total Carbohydrate | 241.3 g | 88% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 16.3 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 741 mg | 57% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 730 mg | 16% | |
*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.
