Quick Description:
This golden, crispy, pan-fried cheesy stuffed flatbread is the ultimate comfort food — soft on the inside, perfectly browned on the outside, and oozing with melted cheese in every bite. It’s a simple and satisfying recipe that comes together with just a few pantry ingredients, no oven required! Serve it hot as a snack, breakfast, or side dish — it’s pure cheesy bliss.
Servings & Timing:
- Servings: 2–3
- Prep Time: 15 minutes
- Rest Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
Ingredients List:
For the Dough:
- 1 cup (125 g) all-purpose flour
- ¼ cup (60 ml) warm water (adjust as needed)
- ¼ cup (60 ml) plain yogurt (or milk for a softer texture)
- 1 tablespoon olive oil or melted butter
- ½ teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon baking powder
For the Filling:
- 1 cup (100 g) shredded mozzarella cheese (or a blend of mozzarella + cheddar for extra flavor)
- 2 tablespoons cream cheese or ricotta (optional, for extra creaminess)
- 1 tablespoon butter (for brushing)
Optional Add-Ins:
- A pinch of oregano or chili flakes for flavor
- Finely chopped herbs (like parsley or basil)
Instructions:
Step 1: Make the Dough
- Combine the dry ingredients:
In a medium bowl, mix the flour, salt, sugar, and baking powder. - Add wet ingredients:
Add the yogurt and olive oil, then slowly add warm water, mixing until a soft dough forms. - Knead until smooth:
Knead the dough for about 3–5 minutes until it’s soft and elastic. - Rest the dough:
Cover it with a damp towel and let it rest for 20 minutes. This helps relax the gluten and makes it easier to roll out later.
Step 2: Prepare the Cheese Filling
- Mix the cheese:
In a small bowl, combine the shredded mozzarella and cream cheese (if using). Add herbs or chili flakes if desired. - Set aside:
Keep the cheese mixture chilled while rolling out the dough.
Step 3: Shape the Flatbread
- Divide the dough:
Once rested, divide the dough into two equal portions. - Roll out the base:
Roll one piece into a 6–7 inch circle on a lightly floured surface. - Add the filling:
Spread the cheese mixture evenly in the center, leaving a small border around the edges. - Seal the bread:
Place the second rolled dough on top, pinch the edges tightly to seal, and gently flatten with your hands or a rolling pin.
Step 4: Cook the Flatbread
- Preheat the pan:
Heat a non-stick skillet over medium heat and lightly brush it with oil or butter. - Cook both sides:
Place the stuffed flatbread on the skillet and cook for 2–3 minutes on each side, pressing gently with a spatula, until golden brown spots appear. - Brush with butter:
Once both sides are golden and crisp, brush the top with melted butter for flavor and shine.
Step 5: Serve & Enjoy
- Slice and serve:
Transfer the flatbread to a cutting board, slice into pieces, and serve warm while the cheese is still gooey. - Dip suggestions:
Serve with marinara sauce, garlic butter, ranch, or sour cream for an extra treat.
Additional Notes:
- No yogurt? Use milk or water instead — yogurt simply makes the dough softer.
- Extra crispy version: After sealing, roll the flatbread thinner before pan-frying.
- Flavor upgrade: Add caramelized onions, jalapeños, or cooked chicken for a heartier version.
Dietary Info:
- Vegetarian: Yes
- High-Protein Option: Add 2 tablespoons of Greek yogurt in the dough and use higher-protein cheese.
- Low-Carb Option: Substitute all-purpose flour with almond flour and 1 egg to bind (texture will differ)
Recipe Variations & Serving Suggestions:
- Garlic Cheese Flatbread: Add minced garlic or garlic powder to the dough.
- Stuffed Veggie Flatbread: Mix cheese with sautéed spinach, mushrooms, or bell peppers.
- Sweet Version: Replace the cheese with Nutella or cream cheese + honey for a dessert twist.
Storage & Make-Ahead:
- Refrigeration: Store leftovers in an airtight container for up to 2 days. Reheat in a skillet for 2 minutes.
- Freezing: Freeze uncooked stuffed flatbreads between parchment sheets; thaw before cooking.
- Meal Prep: Make dough ahead and keep it in the fridge for up to 24 hours.
