Festive Turkey Flatbreads

Opening of a festive turkey flatbread with cranberry sauce, brie, and turkey.

5 from 1 vote

Stuffed with leftover turkey, cranberry sauce, and sliced brie, your friends and family will be begging you for the recipe!

Prep Time15

Cook Time10

Total Time25

Course: Appetizer, Side Dish, Snack

Cuisine: American, European

Servings: people

Calories: 286kcal

Author: Emily Roz

Ingredients

For The Dough

200g self-raising flour
170g greek yogurt

For The Filling

4 tablespoon cranberry sauce
100g brie, chopped into small pieces
8 tablespoon leftover turkey, chopped into small pieces

Instructions

In a large bowl, combine your self-raising flour and greek yogurt with a spoon until a shaggy dough forms. Then, knead gently for 1 minute, set aside in plastic wrap while you prepare your filling ingredients.
Once you've prepared your filling ingredients, get your dough and knead it again for another 30 seconds until it's soft and bouncy. Then, slice it into 4 equal pieces. Roll each piece of dough out into a circular wrapper that still is just under 1cm thick.
Place a spoonful of your cranberry sauce into the centre of the wrapper and spread it gently keeping it away from the edges of the circle. Then, top with 4-6 pieces of brie and 2 tablespoon of chopped turkey.
Bring all the corners of the circle into the centre and pinch to seal the parcel. Turn over and flatten down.
Gently roll the flatbread out with a rolling pin, make sure the flatbread dough doesn't burst. But if it does a little bit, don't worry!
Place a pan on low-medium heat and add in your flatbreads (to a dry pan, no oil needed!!). Dry fry on each side for around 3-6 minutes or until golden and gorgeous. Then serve up and enjoy!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe, so just scroll up this page to find them!

To double quantity: This recipe can be doubled for 8 people.

Top tips:

Don't overfill the wrapper! If you over fill the wrapper and make the sides of your wrapper wet or moist, you won't be able to seal the dough. So, make sure to dry your hands really well before assembling the flatbread, and to not overfill your wrapper.
Make sure to heat on a low-medium heat, not a high heat. If you place the flatbreads on too high of a heat, they will burn and won't rise quick enough. So, make sure to keep it slow and steady, and keep checking on the flatbread, flipping when one side has gone golden brown.
Don't add oil into your pan - keep it dry. You want to ensure that you cook your flatbreads, like you would a pizza, without oil. If you add oil they will become very moist and lose their texture.

Storage: To store Festive Turkey Flatbreads, place them in an airtight container or wrap them tightly in plastic wrap. Keep them in the refrigerator for up to 3 days. Ensure they are cooled completely to avoid them getting soggy.

Freezing: These turkey flatbreads can be frozen for longer-term storage. Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container, placing parchment paper between layers to prevent sticking. They can be stored in the freezer for up to 3 months.

Reheating: When ready to enjoy, preheat your oven to 180°C (350°F). Place the frozen or refrigerated Festive Turkey Flatbreads on a baking sheet and heat in the oven for about 10-15 minutes or until they are thoroughly warmed. If reheating from frozen, it may take a bit longer. Alternatively, you can reheat them in a microwave, but the oven method is recommended for a crispier texture.

If you tried this recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you and happy cooking! Em xx

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