Cheese stuffed flatbread, or as some call it, cheese-stuffed pita, is an easy stovetop flatbread that anyone can make at home for dinner, lunch, or a simple snack.
This easy cheese flatbread recipe is very similar to my pita (with a few minor changes). Yummy and cheesy, the eggless flatbread is best eaten warm when the crust is still crunchy and the insides are silky soft. You’ll be mopping clean a bowl of dip with it in no time.
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Reasons to try flatbread with cheese
All the reasons to try cheese flatbread
Simple recipe
Can be cooked on a stovetop or oven
The funnest part is watching the flatbread puff up
From start to finish, the homemade stuffed flatbread takes less than 2 hours
How to make cheese-stuffed flatbread?
Step 1: In the bowl, combine the yeast with sugar and lukewarm water. Stir thoroughly to activate the yeast and set aside until tiny bubbles make the surface frothy, about 5 minutes.
Step 2: Sift the flour and combine it with salt. Add in the olive oil followed by the yeast mixture.
Step 3: Using a spoon or a wooden spatula, combine all of the ingredients to form a shaggy mass.
Step 4: Turn it out onto a lightly floured surface and knead for 8 to 10 minutes, or until the dough is smooth and elastic. You can use a stand mixer too.
First, you let the stuffed bread dough proof
Step 5: Transfer the smooth dough to a well-greased bowl and cover with a lid or cling wrap. Set in a draft-free place until it doubles in size, about 50–60 minutes. Mine took 45 minutes.
Step 6: Very, very gently deflate the eggless flatbread dough and then divide it into 8 equal pieces. Shape each into a ball and then let them rest for 5 minutes. I use a damp kitchen towel to cover them, so the dough doesn’t dry out.
Let’s shape the easy cheese flatbread
Step 7: Starting with the first dough ball you made, roll it into a 4-inch circle.
Step 8: Place a generous amount of mozzarella in the center of the round, then fold the edges up to meet at the center. Pinch the seam tight and then shape it into a tight ball again.
Step 9: Carefully roll it into a thick disk. Repeat the process for the rest of the dough.
Step 10: Place each stuffed and rolled-out disk on a tray covered with Silpat or parchment paper. Cover them with a damp kitchen towel and let them rest for 20 minutes.
Then you cook the flatbread on the stove
Step 11: While you wait for the stuffed flatbread to get fluffy (don’t expect them to balloon, but they will gain a little volume), heat your cast-iron skillet on medium-high.
Step 12: Grease it lightly with olive oil. Wipe the skillet with tissue paper to remove any excess oil.
Step 13: Place a cheese flatbread on the hot skillet and let it cook until the underside is well browned, with golden spots in some places. Because I was busy taking pictures and videos for the blog, I realized it’s better to let one side cook well. So do not turn over the flatbread for 2-3 minutes.
Step 14: Flip the flatbread and cook the other side till it puffs up and there are no raw patches.
Final step: Take off the heat and serve warm as-is.
Watch the process video for the Cheese Stuffed Bread below:
Serving ideas for easy cheese-stuffed bread
I know the aroma of baking bread vaporizes all sorts of problems, so if you have trouble resisting eating it as is, hot off the stove, I won’t judge you. But there are other ways to serve homemade stuffed flatbread:
- Make a flatbread cheese pizza
- As a side to salads
- Cut it in quarters and accompany with dips like:
Even without dips and just with a brush of butter or olive oil and a sprinkling of parsley and oregano (for that visual and flavor pop), the bread is fantastic.
Tips for making stuffed flatbread on stovetop
- Sticky dough: The dough starts out sticky, and I found it hard to resist the temptation to add more dry flour. But about 5 to 6 minutes into it, it began to come together. If it still sticks to your fingers at that point, dust with a bit of flour.
- Dry dough: Incorporate lukewarm water, a tablespoon at a time, if the dough feels dry to you.
- You can also use the same dough as for Khachapuri bread to make this cheese-filled flatbread.
- You can opt to bake the dough in the oven. Do it at 220 °C for 4 to 5 minutes. You will need to flip it, so keep an eye on the flatbread.
- For those cooking on a skillet, I feel a cast-iron is better than a non-stick as it heats up evenly, giving the bread a nice crust. Just make sure it’s hot enough.
- To check if the skillet is hot enough, flick water at it. If it sizzles and evaporates immediately, the skillet is ready for your flatbread filled with cheese.
- Yes, your skillet needs to be hot, but you don’t want the flatbread to burn. So, bring the flame to medium heat if you feel the bread is charring.
3 variations of homemade stuffed flatbread
Vegan: Simply switch to vegan cheese for the filling to make vegan stuffed flatbread.
Stuffing: Chopped garlic with fresh parsley or green onions are two classic choices you simply can't go wrong with.
Cheese: Use whatever you have at hand, so long as it is a hard cheese. I discovered that the mild flavor of mozzarella works wonderfully. Gouda, cheddar, or even good old Amul will do. Or if you’re feeling inspired, mix it up.
More stuffed flatbread recipes
Khachapuri – Georgian Cheese Bread
Cheese Stuffed Flatbread
Ingredients
- 3/4 cup ( 147 gms) Water, lukewarm
- 2 tsp Yeast
- 2 tsp Sugar
- 2 cups ( 240 gms) All-purpose flour
- 1 tsp Salt
- 2 tbsp Olive oil
- 3/4 cup (200 gms) Mozzarella cheese, grated
Instructions
- Combine lukewarm water, yeast, and sugar in a small bowl. Keep aside till frothy and bubbly, about 5-10 minutes.
- Whisk the flour and salt in a large bowl.
- Pour in the yeast mixture and olive oil into the dry ingredients.
- Use a wooden spoon or a spatula to combine all the ingredients into a rough, shaggy mass.
- Turn this out on a lightly floured work surface and knead for about 10 minutes, until the dough is smooth and elastic. You can use a stand mixer too.
- Transfer the smooth dough to a lightly greased bowl, cover with plastic wrap or a damp kitchen towel. Place in a draft-free place for 1-1.5 hours or until doubled in size.
- After the dough has proofed, deflate it very gently and divide into 8 equal-sized portions.Shape each into a ball and let them rest for 5-10 minutes. Make sure they are covered with plastic wrap or a damp kitchen towel,so the dough doesn't dry out.
- Starting with the first dough ball you made, roll it into a 4" circle.
- Place 1.5 -2 tbsp of the grated cheese in the center of the dough, then fold the edges up to meet at the center. Pinch the seam tightly then shape into a ball again.
- Roll it into a 6" disc, about 1/4" in thickness. Repeat for all the remaining dough balls.
- Place the rolled-out discs on a parchment or Silpat lined tray, cover with a damp kitchen towel and let rest for 20 minutes.
- Heat your cast iron skillet, grease it lightly with oil. Wipe off the excess with a tissue.
- Carefully place a cheese-stuffed flatbread on the hot skillet. Let it cook for 2-3 minutes or until the underside is golden brown.Flip it and let it cook on the other side it puffs up and is golden brown.
- Take it off the heat and serve warm.
- You can also brush it with butter or olive oil and sprinkle some dried oregano or parsley. Enjoy!
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