If you are looking for a delightfully cheesy treat that’s crispy on the outside and gooey on the inside, this Cheese Stuffed Flatbread Recipe will become your new favorite comfort food. Every bite bursts with melted mozzarella tucked inside soft, pillowy dough that’s perfectly golden on the outside. It’s a simple yet irresistible dish that feels special enough for guests but easy enough for a cozy weeknight indulgence. Whether you’re a novice baker or a seasoned pro, this recipe offers a satisfying hands-on experience that rewards you with sheer deliciousness.
Ingredients You’ll Need
The magic behind this Cheese Stuffed Flatbread Recipe is all in the basics. Each ingredient is carefully chosen to create the perfect combination of flavor, texture, and color that makes these flatbreads shine.
- 3/4 cup lukewarm Water: Essential for activating the yeast and helping the dough rise softly.
- 2 tsp Yeast: The secret agent that makes the dough light, airy, and fluffy.
- 2 tsp Sugar: Feeds the yeast and adds just a hint of sweetness to balance the savory cheese.
- 2 cups All-purpose flour: The sturdy base that holds everything together with a tender crumb.
- 1 tsp Salt: Enhances all the flavors and ensures your flatbread is perfectly seasoned.
- 2 tbsp Olive oil: Adds richness and makes the dough wonderfully soft and pliable.
- 3/4 cup Mozzarella cheese, shredded: The melty, stretchy filling that makes this recipe truly addictive.
How to Make Cheese Stuffed Flatbread Recipe
Step 1: Activate the yeast
Start by combining lukewarm water, yeast, and sugar in a small bowl. Let this mixture rest for 5 to 10 minutes until it becomes frothy and bubbly. This shows your yeast is alive and ready to work its magic on the dough.
Step 2: Prepare the dry ingredients
While the yeast is activating, whisk the all-purpose flour and salt together in a large mixing bowl. This ensures the salt is evenly distributed, which helps the dough rise consistently and tastes balanced.
Step 3: Make the dough
Pour the activated yeast mixture and olive oil into the bowl with the dry ingredients. Stir everything together using a wooden spoon or spatula until you get a rough, shaggy dough. This is the start of something wonderful.
Step 4: Knead the dough
Transfer your dough onto a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic. If you prefer, a stand mixer with a dough hook can save time and effort. The dough will feel soft and spring back slightly when you press it, a sure sign it’s ready for the next stage.
Step 5: Let the dough rise
Place the dough in a lightly greased bowl, cover it with plastic wrap or a damp towel, and keep it in a warm, draft-free place to rise. Within 1 to 1.5 hours, it should have doubled in size—fluffy and airy, ready for shaping.
Step 6: Divide and rest the dough
After the big rise, gently deflate the dough and divide it into 8 equal parts. Shape each into a neat little ball, then cover them and let rest for 5 to 10 minutes. This resting step relaxes the gluten, making it easier to roll out.
Step 7: Roll out and fill
Take one dough ball and roll it into a 4-inch circle. Place 1.5 to 2 tablespoons of shredded mozzarella right in the center. Fold the edges toward the center, pinching to seal the cheese inside. Shape it back into a smooth ball, ensuring the cheese is well enclosed.
Step 8: Shape the flatbread
Gently roll each stuffed ball into a 6-inch disc about a quarter-inch thick. Place the prepared flatbreads on a parchment-lined tray, cover them, and let them rest for 20 minutes to puff slightly before cooking.
Step 9: Cook the flatbread
Heat a cast iron skillet over medium heat and lightly grease it with oil, wiping off any excess. Lay a flatbread onto the skillet and cook for 2 to 3 minutes until the bottom turns a beautiful golden brown.
Step 10: Flip and cook the other side
Flip the flatbread carefully and cook the other side until it puffs up and turns golden brown as well. The result is a perfectly crisp yet tender flatbread with molten cheese inside.
Step 11: Serve
Remove the flatbread from the skillet and serve warm. For an extra touch of flavor, you can brush the top with butter or olive oil and sprinkle with dried oregano or fresh parsley. They are best enjoyed fresh, delightfully warm and cheesy.
How to Serve Cheese Stuffed Flatbread Recipe
Garnishes
Elevate your Cheese Stuffed Flatbread Recipe with garnishes like fresh herbs—cilantro, parsley, or oregano add a bright, fresh note that complements the savory cheese filling perfectly. A light drizzle of garlic-infused olive oil or a sprinkle of chili flakes can also add a welcome kick.
Side Dishes
This flatbread pairs wonderfully with vibrant salads like a crisp cucumber and tomato salad or a tangy yogurt raita. For something heartier, a bowl of warm lentil soup or spiced chickpeas makes an excellent accompaniment, turning the meal into a satisfying feast.
Creative Ways to Present
Serve these flatbreads as an appetizer by slicing them into wedges and arranging on a rustic wooden board alongside bowls of chutneys or hummus. Alternatively, stack them up with layers of fresh greens and dips for a casual party platter that everyone will rave about.
Make Ahead and Storage
Storing Leftovers
If you have leftover cheese stuffed flatbreads, wrap them tightly in foil or an airtight container and keep them in the refrigerator for up to 2 days. They’ll stay soft and flavorful, ready to be enjoyed the next day.
Freezing
You can freeze these flatbreads either before or after cooking. If freezing raw, seal them individually in plastic wrap and aluminum foil to prevent freezer burn, and store for up to 1 month. Cooked flatbreads freeze well too—just wrap them carefully before freezing.
Reheating
To reheat, warm the flatbreads in a skillet over medium heat for a few minutes on each side until heated through and crispy again. Alternatively, the oven or toaster oven works great—just avoid the microwave, which can make them soggy.
FAQs
Can I use different types of cheese in this Cheese Stuffed Flatbread Recipe?
Absolutely! Mozzarella works beautifully for its meltiness, but feel free to experiment with cheddar, feta, or even a blend of cheeses to suit your taste preferences.
Is this flatbread recipe suitable for beginners?
Definitely. The dough is straightforward to make, and the steps are easy to follow, making this Cheese Stuffed Flatbread Recipe a great project even if you’re new to baking bread.
How thick should I roll the flatbread?
About a quarter-inch thick is perfect. This thickness allows the bread to cook through while keeping the cheese filling nicely contained without leaking.
Can I make this recipe vegan or dairy-free?
You can substitute the mozzarella with plant-based cheese alternatives and use olive oil or vegan butter. Just ensure your cheese alternative melts well to keep that delightful gooey texture.
What’s the best skillet to use for cooking the flatbreads?
A heavy cast iron skillet is ideal because it retains heat evenly, giving you a beautifully golden crust. Non-stick pans can work, but the texture might be a bit different.
Final Thoughts
There is something truly satisfying about pulling warm, cheese-stuffed flatbreads straight from the skillet—each bite a perfect combo of crisp exterior and melting cheese inside. This Cheese Stuffed Flatbread Recipe brings a touch of homemade magic to your table, perfect for sharing with friends and family. I encourage you to give it a try and savor every delicious moment!
Print
Cheese Stuffed Flatbread Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 flatbreads
- Category: Flatbread
- Method: Stovetop
- Cuisine: International
Description
This Cheese Stuffed Flatbread recipe offers a deliciously soft and cheesy homemade bread perfect for snacks or meals. The flatbreads are filled with melted mozzarella cheese, cooked on a cast iron skillet until golden and slightly puffed, making them a delightful treat for cheese lovers. The dough uses basic ingredients and a simple yeast activation step to achieve a flavorful, tender bread that’s crispy on the outside and gooey inside.
Ingredients
Dough Ingredients
- 3/4 cup lukewarm water
- 2 tsp active dry yeast
- 2 tsp sugar
- 2 cups all-purpose flour
- 1 tsp salt
- 2 tbsp olive oil
Filling
- 3/4 cup shredded mozzarella cheese
Instructions
- Activate the yeast: Combine lukewarm water, yeast, and sugar in a small bowl. Let it sit for 5-10 minutes until the mixture becomes frothy and bubbly, indicating the yeast is active and ready to use.
- Prepare the dry ingredients: In a large bowl, whisk together the all-purpose flour and salt evenly to distribute the salt and aerate the flour.
- Make the dough: Pour the activated yeast mixture and olive oil into the dry ingredients. Stir with a wooden spoon or spatula until a rough, shaggy dough forms.
- Knead the dough: Transfer the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook to knead the dough.
- Let the dough rise: Place the dough in a lightly greased bowl, cover it with plastic wrap or a damp towel, and let it rise in a warm, draft-free spot for 1 to 1.5 hours until it doubles in size.
- Divide and rest the dough: Gently deflate the risen dough and divide it into 8 equal portions. Shape each portion into a ball, cover with a towel or plastic wrap, and let rest for 5 to 10 minutes to prevent drying out.
- Roll out and fill: Take one dough ball and roll it into approximately a 4-inch circle. Place 1.5 to 2 tablespoons of shredded mozzarella cheese in the center. Fold the edges toward the center, pinching to seal the cheese inside, then reshape into a ball.
- Shape the flatbread: Roll the stuffed dough ball gently into a 6-inch disc about 1/4 inch thick. Repeat this process with all dough pieces. Place the discs on a parchment-lined tray, cover lightly, and let rest for 20 minutes.
- Cook the flatbread: Heat a cast iron skillet over medium heat and lightly grease it with oil, wiping off any excess. Place one flatbread onto the hot skillet and cook for 2-3 minutes or until the bottom is golden brown.
- Flip and cook the other side: Flip the flatbread carefully and cook the other side until it puffs up and the surface turns golden brown.
- Serve: Remove from heat and serve the flatbreads warm. For extra flavor, optionally brush them with melted butter or olive oil and sprinkle with dried oregano or parsley. Enjoy your cheesy stuffed flatbreads!
Notes
- Make sure the water is lukewarm, around 100-110°F, to properly activate the yeast without killing it.
- You can substitute mozzarella with other soft melting cheeses like fontina or provolone based on preference.
- Resting the dough balls before cooking helps the dough relax and prevents shrinkage during rolling.
- Use medium heat to avoid burning the flatbread while ensuring the inside cheese melts properly.
- These flatbreads are best enjoyed fresh and warm but can be reheated in a skillet or oven.
