Name: Cheese Stuffed Flatbread Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: Italian
Ingredients: 3/4 cup lukewarm Water; 2 tsp Yeast; 2 tsp Sugar; 2 cups All-purpose flour; 1 tsp Salt; 2 tbsp Olive oil; 3/4 cup Mozzarella cheese, shredded

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Introduction

This cheese stuffed flatbread is a delicious and simple treat perfect for any meal or snack. Soft, golden, and filled with melted mozzarella, it’s sure to please cheese lovers and home cooks alike.

A close-up image shows a woman's hand holding a single piece of cooked flatbread with a golden-brown toasted surface sprinkled with small green herb bits. In the background, more flatbreads with similar golden to light brown shades rest in a white basket partially covered by a red and beige striped cloth. The surface beneath is a white marbled texture with some crumpled light brown parchment paper around the flatbreads, creating a warm and rustic feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup lukewarm water
2 tsp yeast
2 tsp sugar
2 cups all-purpose flour
1 tsp salt
2 tbsp olive oil
3/4 cup shredded mozzarella cheese

Instructions

Step 1: In a small bowl, combine lukewarm water, yeast, and sugar. Set aside for 5-10 minutes until frothy and bubbly.
Step 2: In a large bowl, whisk together the flour and salt.
Step 3: Pour the yeast mixture and olive oil into the dry ingredients. Stir with a wooden spoon or spatula until a rough dough forms.
Step 4: Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. You may also use a stand mixer for this step.
Step 5: Place the dough in a lightly greased bowl and cover with plastic wrap or a damp towel. Let it rise in a warm, draft-free place for 1 to 1.5 hours until doubled in size.
Step 6: Gently deflate the dough and divide it into 8 equal portions. Shape each into a ball and rest covered for 5-10 minutes.
Step 7: Roll the first dough ball into a 4-inch circle. Place 1.5 to 2 tablespoons of shredded cheese in the center.
Step 8: Fold the edges up to the center, pinching to seal and forming a ball again.
Step 9: Roll the stuffed dough into a 6-inch disc about 1/4 inch thick. Repeat with remaining balls.
Step 10: Place the discs on a parchment-lined tray and cover with a damp towel. Let rest for 20 minutes.
Step 11: Heat a cast iron skillet over medium heat and lightly grease with oil, wiping off excess.
Step 12: Cook each flatbread for 2-3 minutes per side until golden brown and puffed.
Step 13: Remove from heat and serve warm. Optional: brush with butter or olive oil and sprinkle with dried oregano or parsley.

Tips & Variations

For extra flavor, try adding herbs like rosemary or garlic powder to the dough.
Use a mix of cheeses such as mozzarella and cheddar for a richer filling.
Make sure the water is lukewarm, not hot, to properly activate the yeast.
If you don’t have a cast iron skillet, a heavy non-stick pan will work well.

Storage

Store any leftover flatbreads in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped in foil or plastic wrap for up to 1 month. Reheat on a skillet over low heat or in a toaster oven until warmed through.

How to Serve

The image shows a close-up of a stack of three triangular pieces of flatbread filled with melted cheese. Each piece is golden brown with toasted spots on the surface, showing a slightly crispy texture on the outside and soft, gooey cheese oozing from the inside. The flatbread looks thick with a light, fluffy texture. The pieces are placed on crumpled beige parchment paper, which rests on a white marbled texture. Small green herb bits are scattered lightly on the surface of the bread and cheese, adding a touch of color. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cheese instead of mozzarella?

Yes, you can substitute mozzarella with other melting cheeses like cheddar, Monterey Jack, or a blend to suit your taste preferences.

Is it necessary to let the dough rest after shaping?

Yes, letting the dough rest for 20 minutes after shaping helps relax the gluten, making the flatbread easier to cook and resulting in a tender texture.