Pan-Cooked Cheesy Flatbread 🧀

Soft, fluffy flatbread stuffed with melted cheese, cooked in a pan without an oven. It’s easy to make with simple ingredients and perfect for breakfast, lunch, or a snack.

Prep: 15 minutes · Rest: 20 minutes · Cook: 10–15 minutes · Makes: 4 flatbreads

Ingredients

For the dough

• 2 cups all-purpose flour (about 250 g)

• ½ tsp salt

• 1 tsp baking powder

• 2 tbsp yogurt

• 1 tbsp oil

• About ½ cup warm water, added gradually

For the cheese filling

• 1½ cups grated mozzarella cheese

• ½ cup grated cheddar cheese

• 1–2 tbsp chopped coriander or spring onion (optional)

• ½ tsp chilli flakes (optional)

• ¼ tsp garlic powder (optional)

For cooking

– 2–3 tbsp butter or oil

Instructions

1. Make the dough

1. Mix flour, salt, and baking powder in a bowl.

2. Add yogurt and oil.

3. Gradually add warm water and knead for 5–7 minutes until you have a soft, smooth dough.

4. Cover and rest for 20 minutes.

2. Prepare the cheese filling

Mix the mozzarella, cheddar, coriander, chilli flakes, and garlic powder in a bowl.

3. Stuff the flatbreads

1. Divide the dough into 4 equal balls.

2. Roll each ball into a small circle.

3. Place a generous amount of cheese in the centre.

4. Bring the edges together and pinch firmly to seal.

5. Gently roll it out again into a flatbread, taking care not to let the cheese escape.

4. Cook in a pan

1. Heat a non-stick frying pan over medium-low heat.

2. Place a flatbread in the dry pan and cook for 2–3 minutes until light golden spots appear.

3. Flip and cook the other side for another 2–3 minutes.

4. Brush both sides lightly with butter and cook until golden and the cheese melts inside.

5. Repeat with the remaining flatbreads.

Tips for extra cheesy flatbread

• Stretchy cheese: Use mozzarella as the main cheese.

• More flavour: Brush the cooked flatbread with garlic butter and chopped coriander.

• Spicy version: Add green chillies or extra chilli flakes to the filling.

• Keep it soft: Cover cooked flatbreads with a clean kitchen towel while you cook the rest.

• Prevent leakage: Seal the dough tightly and roll gently without pressing too hard.

Serve hot with garlic sauce, mint chutney, or ketchup.

Optional variation: For a cheesy ground beef flatbread, add a few spoonfuls of cooked, seasoned ground beef to the cheese filling before sealing. Make sure the beef is already fully cooked.