Cheese-Stuffed Flatbread (Quick Yeast Dough)

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Cheese-Stuffed Flatbread (Quick Yeast Dough)

Soft baked flatbreads filled with melted cheese, prepared with a simple yeast dough and baked until lightly golden.

Preparation Overview

  • Preparation time: 15 minutes

  • Resting time: 40 minutes

  • Baking time: 15–20 minutes

  • Total time: About 1 hour 15 minutes

Yield

  • Makes 4 large flatbreads

Ingredients

For the Dough

  • 480 g wheat flour (about 4 cups)

  • 400 ml milk, warm (comfortably warm, not hot)

  • 10 g dry yeast

  • 15 g sugar

  • 20 g olive oil

  • 8 g salt

For the Filling & Topping

  • 200 g mozzarella or cheddar cheese, shredded

  • 1 egg yolk (for brushing)

  • Optional: sesame seeds or nigella seeds

For Handling

  • A small amount of vegetable oil (for greasing the bowl and hands)

Step-by-Step Instructions

1. Prepare the Yeast Mixture

Pour the warm milk into a large mixing bowl. Add the sugar and dry yeast, then stir gently to combine.

Set the bowl aside for 5–10 minutes, until the surface shows light bubbles. This indicates the yeast has activated properly.

2. Form the Dough

Add the olive oil and salt to the milk mixture. Stir briefly.

Gradually add the flour, mixing with a spoon or spatula until a rough dough forms.

Transfer the dough to a clean work surface and knead gently for about 5 minutes, until smooth and flexible.

If the dough feels sticky, lightly oil your hands instead of adding extra flour to maintain a soft texture.

3. Rest the Dough

Lightly grease a bowl with vegetable oil. Place the dough inside and turn it once so the surface is lightly coated.

Cover with a clean cloth and place in a warm, draft-free area. Let it rest for about 30 minutes, or until it has increased in volume.

4. Divide and Fill

Turn the rested dough onto a lightly floured surface and divide it into 4 equal portions. Shape each portion into a smooth ball.

Flatten each ball into a small round disc using your hands or a rolling pin.

Place a portion of shredded cheese in the center of each disc.

Bring the edges of the dough up and over the filling, pinching them together to seal completely.

Gently flatten each filled ball into a thick disc, taking care not to tear the dough.

5. Final Rest and Topping

Line a baking tray with parchment paper and place the shaped flatbreads on it.

Using your fingertips, gently press small indentations across the surface of each disc. This helps maintain an even shape during baking.

Cover and let rest for 10 minutes.

Brush the tops lightly with egg yolk and sprinkle with seeds if desired.

6. Bake

Preheat the oven to 200°C (400°F).

Bake the flatbreads for 15–20 minutes, until evenly baked and lightly golden on top.

Remove from the oven and allow them to cool slightly before serving.

Serving Suggestions

  • Serve warm as a snack or alongside soups and salads

  • Optional: lightly brush with melted butter and sprinkle with chopped parsley before serving

Storage

  • Best enjoyed fresh

  • Leftovers can be stored covered at room temperature for up to 1 day or refrigerated for 2 days

  • Reheat gently in the oven or on a pan before serving

Optional Notes

  • Cheese can be mixed (mozzarella and cheddar together) for balanced flavor

  • Dough can be divided into smaller portions for mini flatbreads

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