Introduction
These stuffed flatbreads feature a crisp, golden skillet-seared exterior that folds open to reveal a rich, molten cheese center. Finished with fresh herbs and garlic butter, they require minimal ingredients and deliver maximum comfort in every bite.
Table of Contents
Ingredients
Dough:
- 2 cups (250g) all-purpose flour
- ½ cup (120ml) warm milk
- ¼ cup (60ml) warm water
- 1 tsp active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp olive oil
Filling & Topping:
- 1½ cups shredded low-moisture mozzarella cheese (or shredded cheddar/mozzarella blend)
- 3 tbsp unsalted butter, melted
- 2 cloves garlic, finely minced
- 2 tbsp fresh parsley, finely chopped
- Pinch of salt
Instructions
- Prepare the Dough: In a bowl, combine warm milk, warm water, sugar, and yeast. Let sit for 5 minutes until frothy. Add flour, salt, and olive oil. Knead for 5–7 minutes until smooth. Cover and let rise in a warm spot for 1 hour, or until doubled in size.
- Mix Garlic Herb Butter: Stir together melted butter, minced garlic, chopped fresh parsley, and a pinch of salt. Set aside.
- Divide and Shape: Punch down the dough and divide it into 4 to 6 equal balls. On a lightly floured surface, roll each ball out into a thin circle (about 6–7 inches in diameter).
- Stuff and Seal: Place a generous portion of cheese in the center of each dough circle. Gather the edges toward the center, pinch tightly to seal like a pouch, then gently flatten with your palm and roll out slightly into a flat disc.
- Cook in Skillet: Heat a non-stick skillet or cast-iron pan over medium heat. Brush the skillet lightly with the garlic herb butter. Cook each flatbread for 3–4 minutes per side until puffed, golden-brown, and crispy.
- Glaze: Brush generous amounts of the remaining garlic herb butter over both sides immediately after removing from the pan.
Service Suggestions
- Dips: Serve warm with warm marinara sauce, garlic aioli, or creamy ranch.
- Sides: Pair alongside fresh green salads, hearty tomato soup, or grilled meats.
Storage Tips
- Refrigeration: Store leftover flatbreads in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze cooked flatbreads separated by parchment paper for up to 2 months.
- Reheating: Reheat in a dry skillet over medium heat for 2 minutes per side to restore the crispy crust, or use an air fryer at 180°C for 3 minutes. Avoid microwaving to prevent sogginess.
FAQs
- Can I make these without yeast? Yes, substitute the yeast with 1 teaspoon of baking powder and warm yogurt instead of milk/water for a quick no-yeast dough.
- What other cheeses work well? Provolone, Fontina, Monterey Jack, or a touch of feta mixed with mozzarella work exceptionally well.
- Can I bake these instead of stovetop skillet cooking? Yes, bake at 200°C (400°F) for 12–15 minutes until golden, brushing with garlic butter halfway through.
Conclusion
Serve these golden flatbreads fresh off the pan while the cheese is at its peak meltiness and the crust is perfectly crisp. They make an irresistible snack, appetizer, or side dish that is guaranteed to disappear fast!
Enjoy your homemade stuffed flatbreads while hot and extra cheesy!