Cheese Stuffed Flatbread -

A flatbread half-folded in a hand to show its softness.

5 from 3 votes

Cheese Stuffed Flatbread

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!

Prep Time1 45

Cook Time5

Course: Side Dish, Snack

Cuisine: American, World

Servings: Flatbreads

Calories: 185kcal

Author: Natasha Minocha

Ingredients

3/4 cup Water, lukewarm
2 tsp Yeast
2 tsp Sugar
2 cups All-purpose flour
1 tsp Salt
2 tbsp Olive oil
3/4 cup Mozzarella cheese, shredded

US Customary - Metric

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!

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.

Nutrition