There is something irresistibly comforting about the warm, gooey delight of a Stuffed Flatbread with Melted Mozzarella Recipe. This dish combines a soft, pillowy flatbread exterior filled with strings of melted mozzarella that stretch with every bite. It’s perfect for sharing at any gathering or enjoying as a satisfying snack. The magic lies in the simple yet thoughtful combination of ingredients and the tactile process of crafting each flatbread by hand. Whether you’re a seasoned home cook or a curious beginner, this recipe promises a rewarding culinary adventure filled with plenty of melty cheese joy.
Ingredients You’ll Need
Every ingredient in this Stuffed Flatbread with Melted Mozzarella Recipe plays a crucial role, from the fluffy texture of the dough to the rich, melty interior. These simple ingredients come together seamlessly to create an inviting and irresistible flatbread.
- Lukewarm Water (3/4 cup): Activates the yeast to start the dough rising process, ensuring a soft texture.
- Yeast (2 tsp): The essential leavening agent that makes the dough light and airy.
- Sugar (2 tsp): Feeds the yeast and adds a subtle hint of sweetness that balances the flavors.
- All-purpose Flour (2 cups): Provides the structure for the soft, chewy flatbread.
- Salt (1 tsp): Enhances all the other flavors in the dough without overpowering.
- Olive Oil (2 tbsp): Adds moisture and a lovely richness to the dough.
- Mozzarella Cheese, shredded (3/4 cup): The star of the filling, offering melty, creamy goodness inside each flatbread.
How to Make Stuffed Flatbread with Melted Mozzarella Recipe
Step 1: Activate the Yeast
Start by combining the lukewarm water, yeast, and sugar in a small bowl. This little mix magically transforms over 5 to 10 minutes, bubbling up to show that the yeast is alive and ready. This step is foundational because without bubbly yeast, the dough would be dense and flat.
Step 2: Prepare the Dry Ingredients
Next, whisk together the flour and salt in a large mixing bowl. This ensures that the salt, which strengthens the dough, is evenly distributed and won’t inhibit the yeast’s action when combined later.
Step 3: Bring the Dough Together
Pour in the frothy yeast mixture and olive oil into the flour mixture. Using a wooden spoon or spatula, mix until a rough dough forms. It will look shaggy but don’t worry—that’s just the beginning of the transformation.
Step 4: Knead to Perfection
Turn the dough onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic. If you have a stand mixer, you can use the dough hook to speed things up. This step develops the gluten, which is what gives your flatbread its perfect chewy texture.
Step 5: Let the Dough Rise
Place the dough in a lightly greased bowl, cover it with plastic wrap or a damp towel, and tuck it somewhere warm and draft-free. Let it rise for 1 to 1.5 hours until it doubles in size. This resting period is where your dough absorbs air and swells beautifully.
Step 6: Portion and Rest the Dough Balls
Gently deflate the dough and divide it into 8 equal portions. Shape each piece into a ball and let them rest, covered, for 5 to 10 minutes. Resting helps relax the gluten, making it easier to roll out the dough later.
Step 7: Stuff and Shape the Flatbreads
Roll each dough ball into a 4-inch circle. Place 1.5 to 2 tablespoons of shredded mozzarella in the center, then fold the edges up to enclose the cheese completely. Pinch the seams tightly to prevent escapes and shape it back into a ball. Then roll each stuffed ball into a 6-inch disk about a quarter-inch thick.
Step 8: Rest the Rolled Flatbreads
Lay the discs on a parchment or Silpat-lined tray, cover with a damp kitchen towel, and let rest for 20 minutes. This final rest allows the dough to relax once more, ensuring the flatbreads cook up tender and tenderly puffed.
Step 9: Cook Your Flatbreads
Heat a cast iron skillet over medium heat and lightly grease with oil, wiping off any excess. Place a stuffed flatbread on the skillet and cook for 2 to 3 minutes until the underside is golden brown. Flip and cook the other side until it puffs and browns evenly. This method gives you that delightful contrast of crisp outside and melty, molten inside.
Step 10: Serve Warm and Enjoy!
Remove each flatbread from the pan and serve immediately while the mozzarella is still molten and luscious. For an extra touch, brush them with melted butter or olive oil and sprinkle with dried oregano or freshly chopped parsley.
How to Serve Stuffed Flatbread with Melted Mozzarella Recipe
Garnishes
Simple garnishes elevate the dish beautifully. A sprinkle of fresh herbs such as basil or parsley adds brightness that complements the rich mozzarella. You can also dust lightly with crushed red pepper flakes for a spicy kick or a drizzle of garlic-infused olive oil for added depth and aroma.
Side Dishes
This stuffed flatbread pairs wonderfully with fresh salads, like a crisp arugula and cherry tomato mix tossed in a tangy vinaigrette. It also makes a stellar companion to steaming bowls of soup, particularly tomato or roasted vegetable soups, creating a balanced meal with a mix of textures and temperatures.
Creative Ways to Present
Serving these flatbreads stacked with layers of dipping sauces such as marinara, basil pesto, or a creamy ranch dressing can make them visually inviting and interactive. Cut the flatbreads into wedges to serve buffet-style, inviting guests to grab and enjoy effortlessly. Another fun idea is stuffing the dough with other fillings like spinach and feta or spicy sausage for variety.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container or bag at room temperature for up to 2 days. To keep the flatbreads from becoming soggy, place a paper towel between layers to absorb any moisture.
Freezing
You can freeze these flatbreads either before or after cooking. To freeze raw dough balls, shape them, wrap tightly, and freeze for up to a month. When ready, thaw overnight in the fridge and proceed with rolling and cooking. For cooked flatbreads, wrap individually in foil or plastic wrap, then place in a freezer-safe bag for up to 2 months.
Reheating
To enjoy leftovers, reheat stuffed flatbreads in a skillet over medium heat for a few minutes on each side, until warmed through and crispy. Alternatively, using a toaster oven preserves the texture better than a microwave, which can sometimes cause sogginess.
FAQs
Can I use other types of cheese besides mozzarella?
Absolutely! While mozzarella is the classic choice for its meltability and stretch, you can experiment with cheeses like fontina, provolone, or even a sharp cheddar for different flavor profiles. Just keep in mind the melt quality for best results.
Is it possible to make this recipe gluten-free?
Yes, but you’ll want to use a good quality gluten-free all-purpose flour blend that includes xanthan gum for binding. The texture may differ slightly, as gluten-free doughs tend to be less stretchy, but it’s still delicious.
How do I know when the dough has properly doubled in size?
The dough should look noticeably larger—about twice its original volume—and feel soft and a bit jiggly when gently pushed with a finger. If it springs back slowly, it’s ready for the next step.
Can I prepare the dough the night before?
For sure! You can prepare the dough and let it rise once before refrigerating it overnight. Just bring it to room temperature before shaping and cooking. This makes the process more convenient without sacrificing texture or taste.
What type of pan is best for cooking these stuffed flatbreads?
A cast iron skillet works perfectly because it holds heat evenly and creates a beautiful golden crust. If you don’t have one, a heavy-bottomed nonstick pan will do in a pinch, just keep an eye on the heat to prevent burning.
Final Thoughts
This Stuffed Flatbread with Melted Mozzarella Recipe is a true crowd-pleaser that’s as fun to make as it is to eat. Its simple list of ingredients and hands-on technique create something truly special and utterly comforting. Whether you’re making it for a family dinner or a casual snack, once you try it, you’ll find yourself coming back to this recipe time and time again. Go ahead, roll up your sleeves, and treat yourself to a melty, cheesy flatbread hug—you won’t regret it!
Print
Stuffed Flatbread with Melted Mozzarella Recipe
- Total Time: 1 hour 50 minutes
- Yield: 8 stuffed flatbreads
- Diet: Vegetarian
Description
This delicious Stuffed Flatbread recipe combines a soft, elastic homemade dough with gooey, melted mozzarella cheese inside. The flatbreads are pan-cooked on a hot cast iron skillet until golden brown and perfectly puffed, making them an irresistible snack or side dish. Easy to prepare and great for sharing, these cheesy flatbreads deliver comforting flavors and a satisfying texture in under two hours.
Ingredients
Dough Ingredients
- 3/4 cup Water, lukewarm
- 2 tsp Yeast
- 2 tsp Sugar
- 2 cups All-purpose flour
- 1 tsp Salt
- 2 tbsp Olive oil
Filling
- 3/4 cup Mozzarella cheese, shredded
Instructions
- Activate Yeast: Combine lukewarm water, yeast, and sugar in a small bowl. Set aside for 5-10 minutes until it becomes frothy and bubbly, signaling that the yeast is active.
- Mix Dry Ingredients: Whisk the all-purpose flour and salt together in a large mixing bowl to evenly distribute the salt.
- Combine Ingredients: Pour the yeast mixture and olive oil into the flour and salt mixture. Stir with a wooden spoon or spatula until a rough, shaggy dough forms.
- Knead Dough: Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook for this step.
- First Rise: Transfer the dough to a lightly greased bowl, cover with plastic wrap or a damp kitchen towel, and let it rise in a draft-free place for 1 to 1.5 hours until it doubles in size.
- Divide and Rest: Gently deflate the risen dough and divide it into 8 equal portions. Shape each into a ball, cover, and let rest for 5-10 minutes to relax the gluten.
- Form Flatbread Circles: Roll each dough ball into a 4-inch circle.
- Add Cheese Filling: Place 1.5 to 2 tablespoons of shredded mozzarella in the center of each circle. Fold the edges up to enclose the cheese, pinching the seams tightly to seal, then shape into a ball again.
- Roll Out Filled Dough: Roll the stuffed dough balls into 6-inch discs approximately 1/4 inch thick. Repeat for all portions.
- Second Rest: Place the rolled discs on a parchment-lined or silicone mat tray, cover with a damp towel, and let rest for 20 minutes to relax the dough further.
- Preheat Skillet: Heat a cast iron skillet over medium heat. Lightly grease with oil and wipe off excess with a tissue to prevent sticking without excess oiliness.
- Cook Flatbreads: Place one stuffed flatbread carefully onto the hot skillet. Cook for 2-3 minutes on one side until golden brown, then flip and cook the other side until puffed and golden as well.
- Serve: Remove from heat and serve warm. Optionally, brush flatbreads with butter or olive oil and sprinkle with dried oregano or parsley for extra flavor. Enjoy!
Notes
- The water should be lukewarm (about 100-110°F) to activate the yeast without killing it.
- Use a stand mixer with a dough hook to make kneading easier and quicker if available.
- Sealing the cheese filling properly prevents leakage during cooking.
- You can substitute mozzarella with other mild melting cheeses if preferred.
- Cook flatbreads on medium heat to ensure they cook through without burning.
- Brush with herbs and oil after cooking for additional aroma and flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Italian-inspired
