Warm, soft flatbread filled with melted cheese and your favorite savory fillings, then finished with fragrant garlic butter. This is the kind of comforting, flexible recipe that works just as well for a quick dinner as it does for using up leftovers in the fridge.
Why You’ll Love This Recipe
This stuffed flatbread is simple, satisfying, and endlessly adaptable. The dough comes together quickly with pantry staples and no yeast, making it perfect for busy days. You can customize the filling to suit your taste, your mood, or whatever ingredients you already have on hand. It cooks fast, turns beautifully golden, and delivers a crispy outside with a soft, cheesy interior every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour – 1 ⅓ cups (160 grams), plus extra for dusting
Baking powder – ¾ teaspoon
Salt – ¾ teaspoon
Plain, unsweetened Greek yogurt – 1 cup (237 grams)
Grated cheese – ½ cup
Examples include mozzarella, cheddar, or a cheese blend
Prepared filling – ¾ cup
Examples include sautéed vegetables, mushroom ragu, spiced chicken, seasoned ground beef, or a mix of vegetables and herbs
For the garlic butter
Salted butter – 3 tablespoons
Garlic – 2 large cloves, finely minced
Crushed red pepper – ¼ to 1 teaspoon, to taste
Directions
Preheat the oven to 375°F (190°C).
In a mixing bowl, combine the flour, baking powder, and salt. Stir until evenly mixed. Add the Greek yogurt and stir until a very soft, slightly sticky dough forms.
Transfer the dough to a lightly floured work surface. Knead gently for 1 to 2 minutes, just until the dough becomes smooth and cohesive.
Divide the dough into 2 or 3 equal portions, depending on how large you want the flatbreads. Roll each portion into a circle or square about ¼ to ½ inch thick.
Place grated cheese on one half of each rolled-out dough, followed by your chosen filling. Fold the dough over the filling and press the edges firmly to seal. Gently press the stuffed flatbread with your palm to slightly flatten it.
Heat a dry skillet over medium-high heat. Cook each flatbread for about 3 minutes per side, until golden brown. Transfer the browned flatbreads to a parchment-lined baking sheet and bake in the oven for 8 to 10 minutes, until they feel springy and fully cooked through.
While the flatbreads bake, melt the butter in a small saucepan over medium heat. Add the minced garlic and crushed red pepper. Simmer gently for about 3 minutes, until the garlic turns lightly golden and fragrant.
Brush the hot flatbreads generously with garlic butter and serve warm.
Servings and timing
Servings: 2 to 3 stuffed flatbreads
Prep time: 35 minutes
Cook time: 16 minutes
Total time: approximately 51 minutes
Variations
Cheese-only flatbread with a blend of mozzarella and cheddar
Vegetable flatbread with sautéed mushrooms, onions, and spinach
Spiced chicken flatbread with cooked, seasoned chicken and mild cheese
Mediterranean-style flatbread with olives, roasted peppers, and herbs
Pizza-style flatbread with tomato sauce, cheese, and vegetable toppings
Storage/Reheating
Store leftover stuffed flatbreads in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat until heated through, or place them in a 350°F (175°C) oven for about 8 minutes. Avoid microwaving if possible, as it can make the bread soft rather than crisp.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be made up to 24 hours in advance and stored in the refrigerator, tightly wrapped.
What type of yogurt works best?
Plain, unsweetened Greek yogurt provides the best texture and structure for the dough.
Can I use whole wheat flour?
Yes, but replace only half of the all-purpose flour with whole wheat flour for the best texture.
Do I need oil in the skillet?
No, a dry skillet works perfectly and helps create a golden crust.
Can I bake these without pan-cooking first?
Pan-cooking helps develop flavor and texture, so it is highly recommended.
What cheese melts best?
Mozzarella, cheddar, and mild blends melt smoothly and work very well.
Can I freeze stuffed flatbread?
Yes, freeze fully cooked flatbreads and reheat in the oven until warmed through.
How do I prevent the filling from leaking?
Avoid overfilling and make sure the edges are sealed tightly before cooking.
Can I make them spicy?
Yes, add extra crushed red pepper or spicy seasoning to the filling.
Are these good for meal prep?
They are great for short-term meal prep and reheat well for quick lunches.
Conclusion
Stuffed flatbread is a versatile, comforting dish that proves simple ingredients can create something truly special. With its quick dough, customizable fillings, and rich garlic butter finish, this recipe is one you’ll return to again and again for easy, satisfying meals.
A warm, soft flatbread filled with melty cheese and your choice of savory fillings, finished with a garlic butter glaze. This no-yeast recipe is easy, flexible, and perfect for using leftovers or getting creative with flavors.
Ingredients
1 1/3 cups (160g) all-purpose flour, plus extra for dusting
3/4 teaspoon baking powder
3/4 teaspoon salt
1 cup (237g) plain, unsweetened Greek yogurt
1/2 cup grated cheese (e.g., mozzarella, cheddar, or a blend)
3/4 cup prepared filling (e.g., sautéed vegetables, chicken, ground beef, or herbs)
3 tablespoons salted butter
2 large garlic cloves, finely minced
1/4 to 1 teaspoon crushed red pepper, to taste
Instructions
Preheat the oven to 375°F (190°C).
In a mixing bowl, combine flour, baking powder, and salt. Stir to mix.
Add Greek yogurt and stir until a soft, slightly sticky dough forms.
Transfer dough to a floured surface and knead gently for 1–2 minutes until smooth.
Divide dough into 2 or 3 portions and roll each into a circle or square about 1/4 to 1/2 inch thick.
Place cheese and prepared filling on one half of each dough round. Fold over and press edges to seal. Gently flatten with your palm.
Heat a dry skillet over medium-high heat. Cook each flatbread for about 3 minutes per side, until golden brown.
Transfer to a parchment-lined baking sheet and bake for 8–10 minutes, until springy and cooked through.
While baking, melt butter in a small saucepan. Add minced garlic and crushed red pepper. Simmer for 3 minutes until garlic is golden and fragrant.
Brush hot flatbreads with garlic butter. Serve warm.
Notes
You can prep the dough a day in advance and refrigerate it.
Don’t overfill to avoid leakage—seal edges well.
Great use for leftovers—try meats, roasted veggies, or cooked greens.
Reheats best in a skillet or oven—avoid microwaving for best texture.
Freezer-friendly once cooked—reheat in oven until warmed through.
