Soft Layered Cheese Flatbread
🧾 Ingredients
Dough:
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tsp instant yeast (optional, for fluffier texture)
- ¾ cup warm milk or water
- 2 tbsp oil or melted butter
Filling:
- 1–1½ cups shredded cheese (mozzarella or any melting cheese)
- Optional: chopped herbs, garlic, or chili flakes
For cooking:
- Butter or oil
👩🍳 Instructions
- Make the dough
Mix flour, salt, sugar, and yeast. Add warm liquid and oil. Knead until soft. Cover and rest 30–60 minutes. - Divide & shape
Divide into small balls. Roll each into a thin circle. - Add filling & layer
Sprinkle cheese over the surface, fold or roll into a log, then coil or flatten again to create layers. - Roll again
Gently roll into a flat round (don’t press too hard or cheese may come out). - Cook
Heat a pan on medium. Cook each flatbread until golden on both sides, brushing with butter. - Serve hot
Best enjoyed warm when the cheese is melty.
❓ Q & A
Q1: Can I skip yeast?
Yes! You’ll still get good results—just slightly less fluffy and more like a classic flatbread.
Q2: What cheese works best?
Mozzarella melts well, but cheddar, gouda, or a mix adds more flavor.
Q3: Why are layers visible?
The rolling and folding technique creates flaky layers, similar to laminated dough.
Q4: Can I make it ahead?
You can refrigerate the dough for up to 24 hours. Cook fresh for best texture.
Q5: How do I keep it soft?
Cover cooked flatbreads with a cloth and brush lightly with butter.
Q6: Can I add fillings besides cheese?
Yes—try potatoes, minced meat, spinach, or herbs.
