Buttery Cheese-Stuffed Flatbread (Pan-Cooked)

Prep Time: 20 mins (plus 30 mins resting)
Cook Time: 5–7 mins per bread
Total Time: 1 hour 10 mins
Yield: 6 flatbreads

These pillowy cheese flatbreads are stuffed with a rich cheesy center and pan-cooked until golden and crisp outside, soft and stretchy inside. They’re perfect on their own or served with soups, dips, or even as a base for wraps!

Ingredients
For the Dough:
2 ½ cups (310 g) all-purpose flour

¾ cup (180 ml) warm milk

½ cup (120 ml) plain yogurt

2 tbsp vegetable oil or melted butter

1 tsp sugar

1 tsp salt

1 tsp baking powder

¼ tsp baking soda (optional, for extra softness)

For the Cheese Filling:
1 ½ cups (180 g) shredded mozzarella

½ cup (60 g) crumbled feta or ricotta

1 egg (optional, for creamier texture)

1–2 tbsp chopped parsley or chives (optional)

Salt and pepper to taste

For Cooking:
2–3 tbsp butter or oil (for greasing the pan and brushing)

Optional: Extra butter for brushing after cooking

Step-by-Step Instructions
1. Make the Dough
In a large bowl, combine warm milk, yogurt, oil, sugar, salt, baking powder, and baking soda (if using).

Gradually mix in the flour. Start mixing with a spoon, then knead by hand for about 8–10 minutes until the dough is smooth and soft.

Cover the dough with a damp towel or plastic wrap and let it rest for 30–45 minutes at room temperature.

2. Prepare the Cheese Filling
In a medium bowl, combine mozzarella, feta/ricotta, and the egg (if using).

Add herbs, salt, and pepper to taste. Mix well and set aside.

3. Divide and Fill
Once rested, divide the dough into 6 equal portions.

Roll each piece into a ball and flatten it slightly.

Take one dough ball, roll it out into a 6–7 inch circle.

Place about 2–3 tablespoons of cheese filling in the center.

Fold the edges toward the center like a pouch, pinch to seal.

Carefully roll the sealed dough ball again into a flat round (~6–7 inches), being gentle so the cheese doesn’t burst through.

4. Cook the Flatbreads
Heat a nonstick or cast iron skillet over medium heat and lightly grease it with butter or oil.

Place a stuffed flatbread onto the hot skillet and cook for about 2–3 minutes per side, until golden brown spots appear and it’s cooked through.

Press lightly with a spatula for even browning. Adjust heat if needed to avoid burning.

Once done, brush with melted butter while still hot.

Repeat for all flatbreads.

Optional Add-Ons
Add shredded cheddar or gouda for deeper flavor.

Add mashed potatoes to the cheese mixture for a cheesy-potato version.

Try sprinkling with garlic butter after cooking for a garlic-cheese naan vibe.

Serving Suggestions
Serve hot with sour cream, yogurt dips, or tomato-based sauces.

Great for breakfast, lunch boxes, or paired with soups.

Can also be cut into wedges and served as a party appetizer.

Storage & Reheating
Store in an airtight container in the fridge for up to 3 days.

Reheat on a pan or in the microwave (covered with a damp paper towel).

These also freeze well! Wrap tightly in plastic, then foil.

Nutrition (Approx. per flatbread)
Calories: 290–320

Protein: 10–12 g

Carbs: 32 g

Fat: 14–16 g

Sodium: 420 mg