You can stuff the flatbreads with anything you'd like, just don't overstuff them because the dough is thin and will tear. I did not use the stuffing called for in the original recipe I had from Cooking Light's October 2009 issue. Instead, I made a Peperata and used that with feta to stuff them. They turned out amazing!

Homemade breads are at the heart of Moroccan cuisine and culture: Used as serving utensils to scoop up food at meals, they're also a symbol of hospitality since bread is shared with guests. Carry on the Mediterranean tradition by welcoming diners to your table with Moroccan Flatbreads, substantial enough for an entrée or as a partner for soup or salad. Add cheese or herbs to vary the filling. Follow these steps for working with the dough and shaping the breads.

• 1/2 teaspoon dry yeast 
• 3/4 cup plus 1 tablespoon warm water (100° to 110°) 
• 9 ounces all-purpose flour (about 2 cups) 
• 3/4 teaspoon sea salt
• Olive Oil

• 3/4 cup olive oil
• 6 cloves of garlic (or more)
• 2 cups of chopped onions - about 2 medium
• 4 cups of chopped bell peppers, any colors
• chopped jalapeno (if you like it spicy)
• 1 cup of my Instapot Tomato Sauce    If you don't have any pasta sauce, you can use pureed tomatoes with basil or oregano and a pinch of salt.
• 2 Tablespoons red wine vinegar
• Feta Cheese

1. In a large pot or Dutch oven, heat olive oil over medium heat until shimmering. Add garlic and cook, stirring, until just starting to turn golden, 3 to 4 minutes. Stir in onions, increase heat to medium-high, and cook for 2 minutes. Stir in peppers and cook, stirring occasionally, until starting to soften, about 20 minutes. Reduce heat if peppers start to char.
2. Add pasta sauce and stir to combine. Bring to a gentle simmer, then lower heat to maintain simmer. Continue to cook, stirring occasionally, until peppers are very soft, about 1 hour. Season with salt. Stir in vinegar. Cool to room temperature before stuffing into bread dough.

1. Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. 
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour and 3/4 teaspoon salt to yeast mixture; mix on low in your mixer for about 2 minutes or until smooth. 
3. Turn dough out onto a lightly floured surface; knead 3 minutes. Shape dough into a ball; invert bowl over the dough, and let stand for 15 minutes. 
4. Uncover; knead dough 3 minutes. Divide dough into 8 equal portions, shaping each into a ball; dip fingers in olive oil and lightly coat the plastic wrap before placing it over the dough balls; let stand for 30 minutes.
5. Working with one dough portion at a time (cover remaining dough to prevent drying), carefully flatten each portion into a 6 1/2-inch circle (dough will be delicate). I used a rolling pin and drops of olive oil to keep the bread from sticking to the rolling pin.
6. Spoon 2 tablespoons of your mixture in center of dough and top with feta. Fold long sides of dough over filling. Fold one short side under dough. Fold other short side over dough. Gently press square of dough to seal. Repeat procedure with remaining dough portions and filling mixture.
7. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add 4 flatbreads to pan; cook for 2 minutes on each side or until crisp and golden. Transfer flatbreads to a parchment paper-lined platter. Repeat procedure with remaining 1/2 teaspoon oil and 4 flatbreads. Serve immediately.

Serving size is 2 flatbreads

WW Pts 9 points per serving (4.5 points per flatbread - without cheese)