To say that I'm obsessed with these Festive Turkey Flatbreads is an understatement. They're a really fun and delicious way to use up your leftover turkey and are bursting with festive flavour. Stuffed with leftover turkey, cranberry sauce, and sliced brie, your friends and family will be begging you for the recipe!
One of the best things about the festive period is the food. And with all the leftovers, it's always great to have an array of leftover turkey recipe inspirations. This Festive Turkey Flatbread is one of the best ways to use up your leftover turkey. It's stuffed with cranberry sauce (also can be leftovers), brie (or any leftover cheese from your cheese boards), and chopped turkey (of course, any leftovers). This stuffed flatbread is the queen of using up leftovers. AND you only need two ingredients for the dough!
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Why You'll Love This Recipe
Two ingredient dough: Yes, you heard it right. The dough for these flatbreads only requires two ingredients, self-raising flour and greek yoghurt. It only needs a few minutes of rest and then can be assembled in no time and ready to serve and devour. Two-ingredient dough makes life so much easier, so if you're loving making these stuffed flatbreads, you should definitely check out my feta spring flatbreads and my caprese flatbreads!
Queen of leftovers: This stuffed flatbread recipe uses all kinds of leftovers...turkey, cheese, and cranberry sauce are just three ingredients that you can use that go gorgeously well together. If you're looking for some more recipes to use up your festive leftovers, then check out my Dumpling Wreath or my Turkey Mac and Cheese!
Slightly addictive...: The festive flavours in this recipe are out of this world! The creaminess from the brie, the sweetness and colour from the cranberry, and the meatiness from the turkey...matches made in heaven.
Some of my favourite snacks or appetisers to make for friends and family in the festive season are really impressive (and delicious) but super simple like my 3 ingredient cheesy naan, easy cheese boat pie, or my 2 ingredient bread bites.
Ingredients & Substitutions
Self-raising flour: Using self raising flour is perfect as it acts as the raising agent for this recipe and removes a step of having to add plain flour with baking powder. However, if you don't have self-raising flour and still want to create this recipe, simply add 2 teaspoons of baking powder to every 150g of plain flour.
Greek yoghurt: For our liquid binder to make our dough, we're using Greek yoghurt. You can also use normal yoghurt, but be aware that the consistency of the yoghurt may mean you need more or less to make a bouncy dough. If you don't have greek yogurt, you could use coconut water, or for a vegan alternative, use coconut yogurt or soy yogurt.
Cranberry sauce: Whether you use homemade cranberry sauce or store bought is completely up to you. But, if you've got any leftover from the festive period, this is a great way to use it up! I've used store bought whole cranberry sauce, but feel free to use whatever you fancy! If you don't have cranberry sauce, any sour, berry-based sauce or jam will work.
Brie: This wonderfully smooth, French cow's milk cheese is such a great addition to these stuffed Turkey Festive flatbreads. Simply slice your brie (keeping the grind on) into small pieces, ready to assemble your flatbreads. Now, the lovely thing about this recipe is that it's all about trying to reduce food waste. So, if you don't have brie, but you've got camembert, or gorgonzola for example, that you need to use up, add them in as a replacement for the brie.
Turkey: Leftover turkey, get it sliced into small pieces. Or you can use whatever meat you have leftover whether that's chicken, lamb, beef. Or, if you've had a plant-based Christmas, then finely chop up your nut roast and add it to the mix.
See the recipe card for full information on ingredients.
Just for your information...I have not tested the recipe with the substitute ingredients. They're just suggestions that I believe would work really well! 🙂
Recipe Variations
Vegan Festive Flatbreads: Okay, so if you're wanting to make these flatbreads vegan, here are my suggestions.
- Use a plant-based yoghurt: sugar free soy yogurt or coconut yoghurt. OR you can use coconut water. Make sure to adjust measurements accordingly.
- Cranberry sauce: just make sure it's plant-based.
- Brie: any vegan cheese alternative would be great for this, especially if its base is cashews. This will provide a creamy texture and flavour that will go well with the other ingredients.
- Turkey: As I mentioned above, if you prepared a meat alternative for your Christmas lunch, then feel free to chop that up and use it as the turkey element. However, if you ate a nut roast or another type of vegan centrepiece, simply chop that up into small pieces and use it in the turkey's place.
Looking for some fun and delicious vegan appetisers? Why not check out my vegan prawn toast or my vegan rice balls?
Just for your information...I have not tested these recipe variations. They're just suggestions that I believe would work really well! 🙂
Step-By-Step Instructions
Step 1: 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.
Step 2: 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 has just under 1cm of thickness.
Step 3: 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 a small handful of chopped turkey.
Step 4: Bring all the corners of the circle into the centre and pinch to seal the parcel. Turn over and flatten down.
Step 5: 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!
Step 6: Place a pan on low-medium heat and add in your flatbreads (to the 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!
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.
What To Do With Leftovers
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.
FAQs
No worries! Just use baking powder and plain flour. Use 2 teaspoons of baking powder for every 150g of plain flour. So, for this recipe you'll need around 2.5 teaspoons for the 200g.
You might be overfilling them! It's easily done. Make sure to keep any sauce or moisture away from the edge of the wrapper, and make sure you keep your fingers and hands dry at all times while wrapping the flatbreads. Bring all the edges of the wrapper into the centre and seal with a big pinch.
Yes, you can! Place them into a preheated oven of 200C/390F for 10-15 minutes until puffed up, golden, and ready to eat!
Here's some more recipe inspiration for you!
If you tried these Festive Turkey Flatbreads 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!
Festive Turkey Flatbreads
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
- 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.
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