Freshly baked from the hearths of Minas Tirith, this Gondor-inspired cheese and herb stuffed flatbread is seasoned with the bounty of Ithilien’s soil and fit for a noble feast in the great White City.
Summer IN MIDDLE EARTH
Under the warm golden sun of summer, as the days grow long and the earth teems with new growth, we imagine what foods would fill the tables of JRR Tolkien’s Middle Earth. As the gardens begin to offer up their treasures, all the races of Middle Earth would celebrate the season of abundance. From lush gardens and flowering orchards, what exquisite dishes would grace the elegant tables of the Elven kingdoms or the great halls of the Dwarven kings? As the fields yield their golden crops and the hedgerows offer up their treasures, we can wonder at what foods would be enjoyed from the far cities of men to the quiet hills of the Shire. Let us explore together some of the culinary delights from different lands for a Summer Feast in Middle Earth.
In Gondor
As the summer sun warms the lush, rolling hills of Ithilien, the fertile soil teems with fragrant, wild herbs. Sprigs of fresh herbs such as savory, sage, thyme and more are gathered from the land and brought to the great kitchens of Minas Tirith. There, the city’s baker’s are hard at work crafting delicious cheese stuffed flatbreads generously seasoned with the herbs of Ithilien. Baked on a hot hearth, these flavourful flatbreads are brushed with butter and more fresh herbs. Add a drizzle of honey for the perfect finish to this decadent snack.
Ingredients
Cheese: These flatbreads are stuffed with two kinds of cheese. Crumbled feta adds a briny, saltiness to the filling while gooey mozzarella melts beautifully into the filling.
Herbs: Use any assortment of fresh herbs that you prefer. I used a blend of fresh rosemary, thyme, oregano, sage, and savory.
How to Make Cheese and Herb Stuffed Flatbread
Activate the yeast
Heat the water to between 105°F and 115°F. Add the sugar and yeast. Stir briefly and then set aside for the yeast to activate. When the yeast is bubbly and risen, after about 5 minutes, proceed with the recipe.
Make the dough
In the bowl of a stand mixer, combine the flour and salt and stir together. Add the olive oil and the yeast mixture. Attach a dough hook.
Mix until the dough starts to come together. Scrape down the sides occasionally to encourage the dough to come together. If the dough is too sticky and sticks to the side without forming a ball, then add more flour, a tablespoon at a time.
Continue mixing with a dough hook on low speed for about 5 minutes until the dough is soft and stretchy. After mixing, take the dough out and lightly knead a couple of times on the counter to bring it together into a smooth ball.
Transfer the dough to a greased bowl. Drizzle a little more olive oil on top of the dough and rub it all over the dough. Cover with cling film or a tea towel and then set in a warm place to rise for 1 hour.
Make the filling
Finely chop the herbs, setting aside 1 tablespoon for the butter topping. Crumble the feta cheese into a mixing bowl. Add the shredded mozzarella, the beaten egg, chopped herbs, and pepper. Use your hands to knead the cheese mixture together until it forms a sticky ball. Divide into 8 portions. Roll each portion into a ball. Chill until ready to stuff the flatbreads.
Stuff the flatbreads
When the dough has doubled in size, punch it down. Turn the dough onto the counter and knead it briefly to remove any air from the dough. Cut the dough into eight pieces. Shape each piece into a round ball. Leave the dough balls on the counter and cover with a towel. Let sit for 20 minutes.
On a lightly floured surface, press each ball of dough into a 4-inch circle making sure the edges are thin and the middle of the dough remains thick. This will ensure that there is an even layer of thickness on both sides of the flatbread after pinching the edges together.
Hold the dough in your hand and top with one the cheese balls. Bring the edges up and pinch together to completely cover the cheese. Pinch the edges well to ensure the flatbread won’t burst when cooking. Use your fingers to gently flatten the dough ball and then use a rolling pin to roll it into a 6-inch circle. Repeat with the remaining dough and cheese balls.
Cook the flatbreads
Place a large skillet over medium heat. Place one flatbread in the skillet, dusting off any excess floor before adding to the skillet. Allow to cook on one side for 2 to 3 minutes until the dough begins to puff around the edges and the bottom begins to brown in spots.
Flip and cook on the other side for another 2 to 3 minutes until the bottom is brown in spots. Check that the dough around the edges is fully cooked. Transfer the flatbread to a baking sheet lined with a rack and repeat with the remaining flatbreads.
Serve the Cheese and Herb Stuffed Flatbread
While the flatbreads are cooking, melt the butter in a small saucepan. Add the remaining tablespoon of herbs and remove from the heat. Brush each flatbread with some of the herb butter while still warm. These flatbreads can be enjoyed as a snack on their own or with a dipping sauce such as marinara, but they are even better drizzled with a little honey. Enjoy!
More Summer Recipes from Middle Earth
- In the Shire – Herb Baked Trout with New Potatoes
- In Mordor – Sweet and Spicy Oven Baked Ribs
- In Rohan – Barley, Kale and Blueberry Salad
- In Rivendell – Herbed White Bean Crostini
