Introduction

Cheese stuffed flatbread is a simple yet satisfying homemade treat. Soft, warm, and filled with melted mozzarella, it makes a perfect snack or side dish. This recipe will guide you through making delicious flatbreads that are crispy on the outside and gooey inside.

A close-up of a woman's hand holding a piece of flatbread with a golden-brown, slightly charred surface showing small green herb specks, while more flatbreads with similar textures and colors are stacked in a white basket lined with a striped cloth in the background; one piece of flatbread is partly visible on crumpled parchment paper on a white marbled surface with a black butter knife nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup lukewarm water
2 tsp yeast
2 tsp sugar
2 cups all-purpose flour
1 tsp salt
2 tbsp olive oil
3/4 cup shredded mozzarella cheese

Instructions

Step 1: In a small bowl, combine lukewarm water, yeast, and sugar. Set aside until frothy and bubbly, about 5-10 minutes.
Step 2: In a large bowl, whisk together the flour and salt.
Step 3: Pour the yeast mixture and olive oil into the dry ingredients.
Step 4: Use a wooden spoon or spatula to mix until a rough, shaggy dough forms.
Step 5: Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
Step 6: Transfer the dough to a lightly greased bowl, cover with plastic wrap or a damp towel, and place in a draft-free spot. Let it rise for 1 to 1.5 hours until doubled in size.
Step 7: Gently deflate the dough and divide into 8 equal portions. Shape each into a ball and let rest covered for 5-10 minutes.
Step 8: Roll one dough ball into a 4-inch circle on a lightly floured surface.
Step 9: Place 1.5 to 2 tablespoons of shredded cheese in the center. Fold the edges up to meet over the cheese and pinch tightly to seal, then reshape into a ball.
Step 10: Roll the filled ball into a 6-inch disc about 1/4 inch thick. Repeat with remaining dough balls.
Step 11: Place the discs on a parchment or Silpat-lined tray, cover with a damp towel, and let rest for 20 minutes.
Step 12: Heat a cast iron skillet over medium heat and lightly grease with oil. Wipe off any excess with a paper towel.
Step 13: Carefully place a stuffed flatbread in the skillet and cook for 2-3 minutes until the underside is golden brown. Flip and cook the other side until puffed and golden.
Step 14: Remove from heat and serve warm.
Step 15: Optionally, brush with butter or olive oil and sprinkle with dried oregano or parsley before serving. Enjoy!

Tips & Variations

For extra flavor, add chopped herbs like basil or parsley into the cheese before stuffing.
You can substitute mozzarella with cheddar or a blend of your favorite cheeses.
Make sure water is lukewarm, not hot, to activate the yeast without killing it.
If you don’t have a cast iron skillet, use a heavy non-stick frying pan over medium heat.
To make the flatbreads fluffier, allow a longer resting time after shaping before cooking.

Storage

Store leftover flatbreads in an airtight container at room temperature for up to 2 days. To keep longer, refrigerate for up to 4 days or freeze for up to 1 month. Reheat in a skillet over medium heat or in a toaster oven to maintain crispness and warmth.

How to Serve

The image shows three triangular slices of a flatbread with melted cheese inside. The top layer is golden brown with toasted spots and a slightly crispy texture, while the cheese below is creamy white and gooey, slightly oozing out. The flatbread appears soft with a light, fluffy interior and thin, slightly crisp edges. The slices rest on crinkled light parchment paper placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour, but the texture will be denser. Consider mixing whole wheat with all-purpose for a lighter result.

What if my dough doesn’t rise?

If your dough doesn’t rise, check the freshness of your yeast and ensure the water temperature was lukewarm. Also, allow it to rest in a warm, draft-free environment.