From just a few ingredients, these breads are so easy to make, they are much simpler than they look.
Omnipork Stuffed Miso Flatbreads Recipe
These little flatbreads are a fun invention, adapted from a simple yoghurt based flatbread recipe. They remind me a little of Chinese street food Rou Jia Mo (肉夹馍) like little meaty hamburgers! Makes 2 large ones or 4 small ones.
In a large bowl simply mix together the flour and greek yoghurt until combined in a dough ball. It will look a little bubbly and soft and sticky to touch, but don’t worry.
Leave to rest for 10 minutes.
In a frying pan, heat up the oil and then cook together the garlic, cabbage, and chilli flakes until the cabbage is softened, then add the pork and stir fry until golden, before drizzling in the miso glaze. Once combined, turn off the heat and leave to cool.
Meanwhile, divide up the dough between 2 or 4 depending on how big you want them. Using a rolling pin, roll each ball into a rectangle shape. Dust with flour if it gets too sticky. Take the miso pork mixture and put it in one half of the rectangle, and spread it to the sides so that you have even coverage. Treat it like a pizza topping for half of the surface area, and then fold and seal.
Repeat for the rest of the dough balls.
In a large flat pan, heat up 1 tsp vegetable oil and then place the breads on, leaving at least 2inches apart as they can spread. If your pan is not big enough, just make them one at a time. They only need about 3-4 minutes on each side, they will be crunchy on the outside and golden brown, and soft and fluffy on the inside.
We love to drizzle a bit extra of the miso glaze on top to finish as well! Enjoy whilst warm and toasty.
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