There’s something deeply satisfying about pulling apart a warm flatbread and watching melted cheese stretch between the layers. This recipe brings that bakery-style magic to your kitchen with simple ingredients and a straightforward method. The dough is soft and easy to handle, and the filling turns rich and gooey as it cooks.

No special tools needed, just a bowl, a pan, and a little time. If you love comfort food with a fresh, homemade touch, this is the kind of recipe you’ll make again and again.

What Makes This Special

This flatbread is all about contrast: crisp and golden on the outside, soft and cheesy in the middle. It uses pantry basics—flour, yogurt, water—to create a dough that’s forgiving and flavorful.

The cheese filling is customizable, so you can make it mild and stretchy or rich and tangy. It cooks up quickly in a skillet, so you don’t need to heat the entire oven. It’s ideal for breakfast, lunch, or a snack with soup, salad, or tea.

Ingredients

• All-purpose flour – 2 1/2 cups (plus extra for dusting)
• Plain Greek yogurt – 1/2 cup (or plain regular yogurt, strained)
• Warm water – 3/4 cup to 1 cup (as needed)
• Olive oil – 2 tablespoons (plus more for cooking)
• Instant or active dry yeast – 1 teaspoon
• Sugar – 1 teaspoon
• Kosher salt – 1 teaspoon (plus a pinch for the filling)
• Shredded mozzarella – 1 1/2 cups (for stretch)
• Crumbled feta or grated cheddar – 1/2 cup (for flavor)
• Fresh herbs – 2 tablespoons chopped parsley or chives (optional)
• Garlic – 1 small clove, grated (optional)
• Butter – 2 tablespoons, melted (optional for brushing)

Instructions

1. Bloom the yeast: In a bowl, combine warm water and sugar, then sprinkle in the yeast.Let it sit for 5–10 minutes until foamy. If using instant yeast, you can mix it directly with the flour and skip this step, but make sure your water is still warm.
2. Make the dough: In a large bowl, whisk the flour and salt. Add yogurt, olive oil, and the foamy yeast mixture.Stir with a spoon until a shaggy dough forms. If it’s dry, add a tablespoon or two more warm water.
3. Knead until smooth: Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. The dough should be soft but not sticky.Add flour sparingly to avoid making it tough.
4. First rise: Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 45–60 minutes, or until puffy and nearly doubled. A slightly warm oven (off) or a sunny counter works well.
5. Mix the filling: In a bowl, combine mozzarella and feta (or cheddar). Add a pinch of salt if needed, chopped herbs, and grated garlic if using.Taste and adjust; you want a balanced, savory mix that melts well.
6. Divide the dough: Punch down the dough and turn it out. Divide into 6 equal pieces for medium flatbreads or 4 for larger ones. Keep pieces covered with a towel to prevent drying.
7. Shape the rounds: Working with one piece at a time, roll it into a 6–7 inch circle.Place a generous mound of cheese in the center (about 1/3 cup for 6 pieces, 1/2 cup for 4 pieces).
8. Seal the filling: Gather the edges of the dough up and over the cheese, pinching to seal tightly at the top like a pouch. Flip the pouch seam-side down and gently roll or press into a 6–8 inch round. Don’t press so hard that the dough tears; if a small tear appears, pinch it closed.
9. Preheat the skillet: Heat a heavy skillet or cast-iron pan over medium to medium-high heat.Brush or drizzle with a thin layer of olive oil. You want it hot enough to sizzle but not smoke.
10. Cook the flatbread: Place one flatbread in the skillet. Cook 2–3 minutes until bubbles form and the underside is golden with dark spots.Flip and cook another 2–3 minutes. Press gently with a spatula for even browning.
11. Optional butter finish: Brush the hot flatbread with melted butter and a sprinkle of salt or herbs. Keep cooked breads warm under a clean towel while you finish the rest.
12. Serve: Cut into wedges and eat hot while the cheese is melty.Great alongside a crisp salad, tomato soup, or a plate of olives and cucumbers.

How to Store

Refrigerate: Wrap cooled flatbreads in foil or an airtight container for up to 3 days. Reheat in a covered skillet over low heat or in a 350°F (175°C) oven for 8–10 minutes to revive the texture.

Freeze: Wrap individually and freeze for up to 2 months. Reheat from frozen in a 350°F (175°C) oven for about 15 minutes.

Avoid the microwave if possible; it can make the dough chewy and the cheese rubbery.

Make-ahead: You can refrigerate the dough after its first rise for up to 24 hours. Bring it to room temperature before shaping and filling.

Why This is Good for You

Balanced energy: The flatbread offers a mix of carbs, protein, and fat to keep you satisfied. Pairing it with a salad or vegetables rounds out the meal nicely.

Calcium and protein: Cheese adds calcium for bones and protein for fullness.

Using a mix of cheeses gives you flavor without needing too much salt.

Customizable ingredients: You control the oil, cheese type, and add-ins. Choose part-skim mozzarella, low-sodium feta, or add herbs and spinach for extra nutrients.

Common Mistakes to Avoid

• Water too hot: Very hot water kills yeast. Aim for warm, not hot—about the temperature of a warm bath.
• Over-flouring the dough: Adding too much flour makes the bread dense.Keep the dough soft and slightly tacky.
• Under-sealing the pouch: If the seam isn’t tight, cheese leaks out and burns. Pinch well and roll gently.
• Pan too hot: A smoking pan scorches the outside before the inside warms. Medium to medium-high heat is ideal.
• Overstuffing: Too much filling leads to tears.Stick to the suggested amounts for easy shaping.

Recipe Variations

• Herb and garlic: Add chopped dill, parsley, or chives to the cheese mix with a pinch of garlic powder or grated fresh garlic.
• Spinach and cheese: Sauté chopped spinach, squeeze out moisture, and mix with mozzarella and feta.
• Spicy kick: Fold in chopped pickled jalapeños, crushed red pepper flakes, or a spoon of harissa.
• Whole-wheat twist: Swap 1 cup of all-purpose flour for whole-wheat. Add an extra tablespoon of water if needed for softness.
• Onion lover’s: Add finely chopped green onions or caramelized onions to the filling for sweetness and depth.
• No-yeast quick version: Skip yeast, and use 2 cups flour, 1 cup yogurt, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt. Rest 15 minutes, then fill and cook.Texture will be slightly denser, but still tender.

FAQ

Can I bake these instead of pan-cooking?

Yes. Place filled flatbreads on a parchment-lined sheet, brush with oil, and bake at 450°F (230°C) for 10–12 minutes until golden. A preheated pizza stone gives the best browning.

What cheese melts best?

Mozzarella gives the ideal stretch.

Mixing in feta, cheddar, or provolone adds flavor. Avoid very wet fresh mozzarella unless you pat it dry first to prevent sogginess.

Why did my dough shrink when rolling?

It needs to relax. Cover and let the dough rest for 5–10 minutes to relax the gluten, then roll again.

Cold dough also resists rolling, so let it warm slightly.

How do I know the pan is hot enough?

A drop of water should sizzle and bounce, not evaporate instantly. The first flatbread is your test; adjust heat so it browns in about 2–3 minutes per side.

Can I make them smaller for appetizers?

Absolutely. Divide the dough into 8–10 pieces and use 2–3 tablespoons of filling each.

Reduce cook time slightly and watch carefully.

What if the cheese leaks out?

It happens. Quickly scrape off any burnt bits from the pan and lower the heat slightly. Next time, seal more firmly and avoid rolling too thin over the center.

Is there a dairy-free option?

You can use a good melting dairy-free cheese and a dairy-free yogurt in the dough.

The texture will change slightly, but the method stays the same.

Final Thoughts

Cheese-stuffed flatbread is the kind of recipe that turns simple ingredients into something memorable. Once you make the dough a couple of times, the process becomes second nature. Keep a batch in the freezer for quick meals or unexpected guests.

Serve with salad, soup, or just a cup of tea, and enjoy that warm, melty center every time.