Mozzarella cheese stuffed flatbread on a white tray with a pink heart-shaped dish that has spinach and artichoke dip inside. There is a bowl of red and orange peppers shaped like hearts, a wooden spoon shaped like a heart and a red and white checkered tea towel in the background.

The Best Easy Cheesy Flatbread

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You’re going to love making this flatbread! It’s a few simple ingredients, no mixer or special equipment needed. It just takes some time to rise and then they cook right on the stove. Easy peasy!

You can make these with or without cheese. If you want to leave the cheese out, simply roll the flatbread as shown in step 6 below and then jump down to steps 10 and 11. I make these without the cheese inside for my flatbread pizzas. If you follow my instagram stories, you may have seen them because I make them a lot! They’re also perfect for open-faced sandwiches, or to dip into hummus. One of my favorite recipes to make with these is Greek chicken wraps with Tzatziki sauce!

The cheese-stuffed flatbread is perfect with my Spinach & Artichoke Dip. It makes the absolute best appetizer. My recipe makes enough dip for the wreath, but there is always enough leftover to heat up a batch of dip in the oven and the cheesy flatbread is amazing alongside it!

Don’t be scared about cooking these on a dry skillet. They don’t stick at all. I haven’t tested a metal/stainless pan or skillet, so that’s the only thing I can’t speak from experience on. I’ve done them in my cast iron skillet, my Always Pan, and my regular nonstick skillet. They all work great!

I hope you love these! They get eaten so quickly in my house! I’ve never had leftovers of the cheese-stuffed flatbread, but I would refrigerate them if I did. I have made double batches of the flatbread without cheese so that I would have leftovers the next day. They store right on the counter in an airtight container. I wrap them in foil and pop them in the oven for just a few minutes to heat them up. They’re also great at room temp; I can’t say I’ve never pulled one out for a quick snack!

As seen on Instagram here.

The Best Easy Cheesy Flatbread

Recipe by Sarah
0.0 from 0 votes
Course: Appetizers, Sides, SnacksCuisine: AmericanDifficulty: Easy


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You don’t need a mixer or any special equipment for this flatbread. It’s a few simple ingredients with mozzarella cheese folded inside. You’ll want to make these again and again!

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  • 360 g bread flour (see notes)

  • 2 tsp granulated sugar

  • 1 tsp fine pink Himalayan sea salt, or any fine salt

  • 1 1/2 tsp instant yeast

  • 3 tbsp extra virgin olive oil

  • 1 c warm water (about 100 degrees F)

  • 2 c shredded mozzarella cheese


  • In a large mixing bowl, combine flour, sugar, salt, and yeast and stir with a whisk.
  • Add the olive oil and water and stir with a wooden spoon or spatula until a dough forms. The dough will be fairly sticky, but will pull away from the sides of the bowl.Flatbread dough ball in a glass mixing bow with a red and white checkered tea towel in the background.
  • Once a cohesive dough has formed, push it to the side of the bowl and add a couple drops of olive oil, then roll the dough in the oil to coat it. Cover dough and place in a warm place to rise for at least an hour, until doubled in size,Large mixing bowl with beeswax wrap covering it. There is a red and white checkered tea towel in the background.
  • Turn your dough out onto a lightly floured surface, lightly flour the outside so that it isn’t sticky and then press it to form a ball. Flatbread dough ball on a wooden board.
  • Cut the disc into 8 equal pieces. I do this by halving it, then quartering it and then cutting each quarter in half. They aren’t perfectly portioned, but they are close enough and that’s what we’re going for!Eight equal sections of flatbread dough on a wooden board.
  • Place all but one of your dough sections back into the covered bowl so that they don’t dry out. Working one dough section at a time, roll the dough out thin. The shape doesn’t matter, so don’t worry about that!Flatbread dough rolled out on a wooden board.
  • Add 1/4 c shredded mozzarella to the center of your rolled out dough.Rolled out flatbread dough with shredded mozzarella cheese on top.
  • Next step is to fold in the cheese. You just fold it in.Flatbread dough folded up with mozzarella cheese inside, on a wooden pastry board.
  • Then you carefully roll it with the rolling pin again. It will look like this.Cheese stuffed flatbread on a wooden board with three additional cheese stuffed flatbreads above it.
  • Find your favorite pan or skillet and heat it on the stove for a good 5-10 mins to get it nice and evenly hot. We’re going for a consistent hot, not a fiery hot. I set my burner between medium and medium low. But let the pan heat up before putting the first flatbread on.
  • The flatbread cook one at a time, no oil or butter or anything. I’ve used a nonstick pan, a ceramic pan and a cast iron skillet for this and they all work just fine! It takes a few minutes on each side. Once the first side is golden brown, flip it and cook the other side. Once done, remove from the pan, set aside and cook the next flatbread. Repeat until you’ve cooked them all. They will be golden like this when done.Close up shot of cheese stuffed flatbread with warm spinach and artichoke dip. There is a red and white checkered tea towel in the background.
  • Serve these hot so the cheese inside is melty and delicious! I love to serve these with my Spinach & Artichoke dip!


Recipe Video


  • I use a kitchen scale to measure flour for breads. If you don’t have one, this is a little over 2 3/4 cups of bread flour. You can start with 2 3/4 and then add more a little at a time until the dough comes together.
  • I use beeswax wrap to cover my bowls when I am allowing my dough to rise. It can be easily washed and hung to dry and is an eco-friendly alternative to single use plastics. It also provides a better seal than a kitchen towel to allow for a faster rise.

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