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

Scale

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

Cook Mode Prevent your screen from going dark

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.