Cheese-Stuffed Breakfast Flatbread

This cheese-stuffed breakfast flatbread combines a golden, pan-seared crust with a warm, gooey, melted cheese center. It makes for a hearty, handheld morning meal that comes together quickly in a single skillet.

Ingredients

• The Dough:
  • 2 cups all-purpose flour (plus extra for dusting)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ¾ cup plain Greek yogurt (or regular plain yogurt)
  • 2 to 3 tablespoons warm water (added gradually as needed)
• The Filling:
  • 1.5 cups shredded cheese (a blend of low-moisture mozzarella for the ultimate melt and sharp cheddar or feta for a flavor kick)
  • 2 tablespoons finely chopped fresh herbs (such as chives, parsley, or green onions)
  • Optional add-ins: 2 tablespoons cooked, crumbled bacon, finely diced cooked sausage, or a pinch of red pepper flakes.
• For the Skillet:
  • 2 tablespoons butter or olive oil (for brushing and pan-frying)

Step-by-Step Instructions

Step 1: Make the Dough

1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
2. Add the Greek yogurt and stir with a spatula or your hands until a shaggy dough begins to form.
3. If the dough feels too dry or crumbly, drizzle in the warm water a tablespoon at a time. Knead gently right in the bowl for 1 to 2 minutes until a smooth, soft, non-sticky ball forms.

Step 2: Divide and Fill

1. Turn the dough out onto a lightly floured surface and divide it into 4 equal portions.
2. Roll one portion into a ball, then flatten it with the palm of your hand. Use a rolling pin to roll it out into a flat circle about 6 inches across.
3. Place ¼ of the cheese mixture (and any optional add-ins like bacon or herbs) right in the center of the dough round.
4. Gather the edges of the dough up and pinch them tightly together at the top to completely seal the cheese inside, forming a little money-bag shape.

Step 3: Roll Out the Stuffed Flatbread

1. Gently flip the sealed ball seam-side down on your floured surface.
2. Press down gently with your fingertips, then use the rolling pin to roll it back out into a flat circle about ¼-inch thick. (Roll gently so the dough doesn’t tear and leak the cheese). Repeat for the remaining portions.

Step 4: Cook to Golden Perfection

1. Heat a large skillet (cast iron works wonderfully) over medium heat and brush it lightly with a bit of butter or olive oil.
2. Place a flatbread into the hot skillet and cook for 3 to 4 minutes, or until the bottom is golden brown with nice charred spots.
3. Brush the top surface with a little butter or oil, flip it over, and cook for another 2 to 3 minutes until the other side is golden and the cheese inside is fully melted and gooey.
4. Repeat with the remaining flatbreads.

Serving Suggestions

• Cut into warm, gooey wedges and serve immediately on its own or alongside a fresh cucumber and tomato salad.
• For an extra touch of flavor, brush the hot flatbreads with melted garlic-herb butter right as they come out of the skillet.