Kale- and Fontina-stuffed Flatbread

Summary: I adapted the Coriander and Cilantro Flatbread recipe to make this kale- and Fontina-stuffed roll-up. It's like a vegetarian stromboli! Delish!

Yield: 6-8 servings


  • 1 cup unbleached all-purpose flour
  • ½ cup whole wheat flour
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ teaspoon crushed red pepper flakes
  • ¾ cup Greek yogurt
  • ¼ cup grated Fontina cheese (I used Fontina val d'Aosta)
  • 5 kale leaves, inner stems removed, leaves washed, coarsely chopped and briefly steamed (I do this last step in the microwave)
  • Extra-virgin olive oil


Put a baking stone in your oven, and preheat to 475° Fahrenheit. If you're not using a stone, put a heavy baking sheet in the oven when you turn it on to heat.

Whisk together the flours, baking powder, baking soda, salt and crushed red pepper flakes. Using a fork, incorporate the yogurt until well combined. Sprinkle grated cheese over the top, and knead in until incorporated.

Turn dough out onto a floured surface. Drizzle with a little olive oil, and knead just until smooth, about 1 minute. Pat into a rectangular shape, 1/4" - 1/2" thick.

Cover the surface of the rectangle with the steamed kale and drizzle with a bit more olive oil.

Fold a third of the dough in towards the center. Fold the other side in towards that. You're making an envelope-like log. Casually fold in the ends.

Place on the baking stone (or sheet) and bake until puffed and golden brown. The cook time will depend on whether or not you're using a stone, how thick you've made your roll-up and so forth, but start checking at 12 minutes.