Cheese-stuffed flatbread, or cheese-stuffed pita, is an easy stovetop flatbread that anyone can make at home for dinner, lunch, or a simple snack. Golden, gooey, and so comforting, this recipe is a total winner!
This easy cheese flatbread recipe is very similar to my homemade pita bread recipe (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.
✨These flatbreads are gorgeously golden and crispy on the outside, soft and gooey on the inside!
✨This recipe uses simple pantry ingredients so you can whip these up whenever the cheesy cravings hit!
✨These cheese flatbreads are super simple to make. You can easily knead the dough by hand or in a stand mixer. Perfect for beginner bakers!
✨This is such a crowd-pleaser! Everyone loves them and you can customize them as you want. Add any kind of hard cheese, add some scallions or chilli sauce to the filling, and you can even bake them in the oven!
Reader Love ❤️
This is such a delicious idea! I also added breakfast potatoes and beans with the colby jack cheese. Dinner was a big hit!
I thought I'd try this recipe but only had mature cheddar in the fridge. I'd made a butternut squash soup, thought the bread would make a nice change as an accompaniment, invited the neighbours around to be my testers. They enjoyed the meal and everything was eaten up. An all round great review I think. I'll definitely be making it again.
Recipe Ingredients
Yeast: You can use dry active or instant yeast. Please make sure the yeast is fresh.
Flour: I used all-purpose flour in this recipe. But you can use whole wheat or bread flour as well. Bread flour will give you a slightly chewier texture.
Cheese: I used a mozzarella block that I grated at home. Feel free to use any hard cheese you prefer, but stay away from the pre-grated variety. They simply don't have the flavor or the texture.
Olive oil: For making the bread dough richer and more flavorful.
Please see the recipe card for full information about the ingredients and quantities.
Variations
Vegan: Simply switch to vegan cheese for the filling to make vegan stuffed flatbread.
Stuffing: Minced 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.
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!
Pro Tips
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 some water on 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.
How To Serve
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 into quarters and accompany it 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!
Half the joy of cooking is sharing it with others.That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this cheese-stuffed flatbread as much as we do!
Cheese stuffed flatbread is an easy stovetop flatbread that anyone can make at home for dinner, lunch, or a simple snack. Yummy and cheesy, the flatbread is best eaten warm when the crust is still crunchy and the inside is gooey!
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!
Video
Notes
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 some water on 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.
Super happy to hear this Irene!So glad yoy enjoyed them and turning these into personal pizzas is such a great idea! Thank you for your support, really appreciate it. xx
I thought I'd try this recipe but only had mature cheddar in the fridge. I'd made a butternut squash soup, thought the bread would make a nice change as an accompaniment, invited the neighbours around to be my testers. They enjoyed the meal and everything was eaten up. An all round great review I think. I'll definitely be making it again.
Hi Helen, thank you very much for your wonderful feedback! This made me so happy!I'm glad you and your neighbours enjoyed the flatbread and your delicious soup.Happy weekend! xx
That sounds absolutely delicious, Braden! I'm so happy you enjoyed these flatbreads. Thank you very much for following along and your wonderful feedback. xx
Irene Gladney says
Loved them, they were not only delicious but are great for making into mini Personal size pizzas.
Natasha Minocha says
Super happy to hear this Irene!So glad yoy enjoyed them and turning these into personal pizzas is such a great idea! Thank you for your support, really appreciate it. xx
Helen says
I thought I'd try this recipe but only had mature cheddar in the fridge. I'd made a butternut squash soup, thought the bread would make a nice change as an accompaniment, invited the neighbours around to be my testers. They enjoyed the meal and everything was eaten up. An all round great review I think. I'll definitely be making it again.
Natasha Minocha says
Hi Helen, thank you very much for your wonderful feedback! This made me so happy!I'm glad you and your neighbours enjoyed the flatbread and your delicious soup.Happy weekend! xx
Braden says
This is such a delicious idea! I also added breakfast potatoes and beans with the colby jack cheese. Dinner was a big hit!
Natasha Minocha says
That sounds absolutely delicious, Braden! I'm so happy you enjoyed these flatbreads. Thank you very much for following along and your wonderful feedback. xx
Basira Rangoonwala says
Cheese stuffed flat bread looks so good tasha.. Will be definitely trying 👍❤️
Natasha Minocha says
Yayyyyy! Thank you, Basira! Lots of love