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Cheese Stuffed Flatbread Recipe

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★★★★★

4.7 from 84 reviews

This Cheese Stuffed Flatbread recipe offers a delightful, homemade flatbread filled with melted mozzarella cheese. Soft, chewy, and golden brown, these flatbreads are perfect as a snack, appetizer, or accompaniment to meals. Made with simple ingredients and cooked on the stovetop in a cast iron skillet, this recipe yields flavorful, cheesy flatbreads that everyone will love.

Ingredients

Scale

Dough Ingredients

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

Filling

  • 3/4 cup Mozzarella cheese, shredded

Instructions

  1. Activate the Yeast: Combine lukewarm water, yeast, and sugar in a small bowl. Keep aside until it becomes frothy and bubbly, about 5-10 minutes, indicating the yeast is active.
  2. Mix Dry Ingredients: Whisk the all-purpose flour and salt together in a large bowl to combine evenly.
  3. Combine Wet and Dry Ingredients: Pour the yeast mixture and olive oil into the dry ingredients. Use a wooden spoon or spatula to stir and combine everything into a rough, shaggy dough.
  4. Knead the Dough: Transfer the dough onto a lightly floured work surface and knead for approximately 10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment.
  5. First Proofing: Place the smooth dough in a lightly greased bowl, cover with plastic wrap or a damp kitchen towel, and let it rise in a draft-free place for 1 to 1.5 hours or until it doubles in size.
  6. Divide and Rest: Once risen, gently deflate the dough and divide it into 8 equal portions. Shape each portion into a ball and let them rest, covered, for 5-10 minutes to prevent drying out.
  7. Roll Out Dough Circles: Take one dough ball at a time and roll it into a 4-inch circle on a floured surface.
  8. Add Cheese Filling: Place 1.5 to 2 tablespoons of shredded mozzarella cheese in the center of the dough circle. Fold the edges inward to meet at the center and pinch the seam tightly to seal. Shape into a ball again.
  9. Final Rolling: Roll each cheese-stuffed ball into a 6-inch disc about 1/4 inch thick. Repeat with all dough balls.
  10. Rest Before Cooking: Arrange the discs on a parchment or Silpat-lined tray, cover with a damp kitchen towel, and let them rest for 20 minutes to relax the dough.
  11. Heat Skillet: Preheat a cast iron skillet over medium heat. Lightly grease it with oil and wipe off the excess with a tissue to prevent sticking.
  12. Cook Flatbreads: Place a cheese-stuffed flatbread on the hot skillet. Cook for 2-3 minutes until the underside is golden brown, then flip and cook the other side until it puffs up and is golden brown as well.
  13. Serve Warm: Remove from the heat and serve immediately. Optionally, brush each flatbread with butter or olive oil and sprinkle with dried oregano or parsley for extra flavor.

Notes

  • Ensure the water is lukewarm, not hot, to properly activate the yeast without killing it.
  • If you do not have a cast iron skillet, use any heavy-bottomed non-stick skillet for best results.
  • The dough must be kneaded until elastic to develop gluten, which gives the flatbread a chewy texture.
  • You can substitute mozzarella with other melty cheeses like cheddar or monterey jack for different flavors.
  • For extra crispiness, brush the cooked flatbread with melted butter before serving.

Keywords: cheese stuffed flatbread, homemade flatbread, mozzarella flatbread, stovetop flatbread recipe, cheesy bread snack

Find it online: https://nataliereeve.com/cheese-stuffed-flatbread-recipe/