These easy cheese-filled flatbreads are addictive!
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These cheesy feta-stuffed flatbreads are so easy to make but so hard to resist. The bread is pillowy soft, and the filling is creamy and stringy. You can eat them as a snack or serve them with literally anything. I often use this dough recipe because it always works and comes out delicious. The method and ingredients are simple, and the dough is easy to work with.
Why they’re so addictive
Pillowy soft
Buttery bread
Herby fresh
Creamy cheese
Easy, fluffy, buttery, herby, cheesy-filled flatbreads you can eat anytime with anything!
Here’s what you need
The Bread Dough:
- Lukewarm water
- Granulated sugar
- Instant active yeast
- All-purpose flour
- Salt
- Olive oil –try the one from my family’s olive trees in Crete!
The Cheese Filling:
- Feta cheese -always crumbled from a block for the best flavor
- Shredded mozzarella cheese
- Cream cheese -room temperature or softened
- Dried mint -or fresh mint
- Dried crushed oregano
- Freshly cracked black pepper
For the Topping:
- Fine semolina flour for the trays (for a bakery-style option)
- Melted butter
- Sesame seeds
How to make Cheesy Stuffed Feta Flatbreads
The Dough:
- Add the water, sugar, yeast, and a quarter cup of flour in the bowl of a tabletop mixer fitted with the dough hook attachment.
- Whisk together and let it sit for 8 minutes to activate the yeast.
- The yeast is active when a puffy cloud forms at the top of the mixture.
- Combine the flour with the salt in a large bowl and whisk together.
- Add the flour to the yeast mixture along with the olive oil.
- Knead at low speed for 10 minutes.
- Grease a large bowl with olive oil and toss the dough in the bowl.
- Cover with plastic wrap and set aside to rise until doubled in volume.
The Cheese Filling:
- Mix all the filling ingredients in a bowl until they’re all incorporated.
- Set aside.
The Flatbread
- Preheat the oven to 400 °F, 200 °C.
- Transfer the dough to a clean work surface and divide it into 8 or 16 equal portions.
- Press each portion into a flat circle and divide the filling equally between all the dough portions.
- Fold the edges of the dough over the filling and press it into a disc.
- Place all the filled portions of dough onto baking trays lined with parchment paper and sprinkled with semolina.
- Set aside to rest for 20 minutes.
- Brush the top of each disc with melted butter and sprinkle some sesame seeds on top.
- Bake for 15 minutes on the center rack of the preheated oven.
- Move the tray to the top rack and bake for an additional 8 minutes or until golden.
The “Dryer Dough Rising” Method
I like to use what I call the “Dryer Method” to proof my dough because it saves at least 30 minutes of proofing time. I put a couple of clean towels in the dryer on high heat for about eight minutes. Then, remove the towels and put your bowl in. Close the door, and in about an hour, the dough has doubled. I use this method whenever I bake bread, and it works every time.
Serving or Freezing
I meant it when I said these cheesy flatbreads can be served with anything. The kids like to eat them as a snack. Let’s be honest; we all do. And because of the fresh, herby creamy cheese filling, it pairs well with anything from light lunch salads to heavy, saucy lamb dishes. You could even drizzle them with good olive oil and top with Greek veggies! If you make a double batch, you can always have them on hand. After the baked flatbreads cool completely, transfer them to freezer-safe bags. They will keep fresh in the freezer for up to a month. All you have to do is toast them before serving. Kali Orexi!
Delicious Bread Recipes:
- Greek Lagana Bread
- Feta Bread
- Spinach & Feta Pull-Apart Rolls
- Greek Bread Rings
- Homemade Crusty Baguette
- Olive Bread
Cheesy Feta Stuffed Flatbreads
These cheese-filled flatbreads are addictive!
Ingredients
The Bread Dough:
- 2 cups lukewarm water
- 2 teaspoons granulated sugar
- 1 and 1/2 teaspoons instant active yeast
- 1/4 cup flour
- 4 cups all-purpose flour
- 1 and 1/2 teaspoons salt
- 1/4 cup olive oil
The Cheese Filling:
- 8 oz (350g) feta cheese, crumbled
- 8 oz (200g) shredded mozzarella cheese
- 8 oz (230g) cream cheese, softened
- 1 teaspoon dried mint
- 1 teaspoon dried crushed oregano
- freshly cracked black pepper, to taste
For the Topping:
- Fine semolina flour for the trays (optional)
- melted butter
- sesame seeds
Instructions
Make the Dough:
In the b owl of a tabletop mixer that has been fitted with the dough hook attachment add the water, sugar, yeast and the quarter cup of flour. Whisk together and let it sit for 8 minutes so that the yeast activates. The yeast is active when a puffy cloud forms at the top of the mixture.
Combine the flour with the salt in a large bowl and whisk together. Add it to the yeast mixture along with the olive oil.
Knead at low speed for 10 minutes.
Grease a large bowl with olive oil and toss the dough in the bowl. Cover with plastic wrap and set aside to rise until doubled in volume.
Make the Cheese Filling:
Combine all of the filling ingredients together in a bowl and mix until they're all incorporated. Set aside.
Preheat the oven to 400 °F, 200 °C.
Transfer the dough to a clean work surface and divide it into 8 or 16 equal portions.
Press each portion into a flat circle and divide the filling equally between all of the dough portions.
Fold the edges of dough over the filling and press it into a disc.
Place all of the filled portions of dough onto baking trays lined with parchment paper and sprinkled with semolina.
Set aside to rest for 20 minutes.
Brush the top of each disc with melted butter and sprinkle some sesame seeds on top.
Bake for 15 minutes on the center rack of the preheated oven. Move the tray to the top rack and bake an additional 8 minutes or until golden.
Kali Orexi!
Notes
Freezer Instructions: Assemble the flatbreads and bake them. Allow them to cool completely and then transfer into freezer-safe bags. They will keep fresh in the freezer up to a month. Toast them before serving.
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