🫓 Soft Stuffed Flatbread Cheese Pockets
🌿 Description
These soft, pillowy flatbreads are pan-cooked until golden and stuffed with a rich, gooey cheese filling. Perfect for breakfast, snacks, or alongside a Mediterranean-style meal.
🧾 Ingredients
🫓 Dough:
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tsp instant yeast
- 1 tbsp olive oil
- ¾ cup warm milk (or water)
🧀 Filling:
- 1 to 1½ cups shredded cheese (mozzarella, cheddar, or a mix)
- 2 tbsp cream cheese (optional, for extra creaminess)
- 1 tbsp chopped fresh herbs (parsley, dill, or coriander)
- Pinch of black pepper
- Optional: chili flakes for a little heat
👩🍳 Instructions
1. Make the Dough
- In a bowl, mix flour, salt, sugar, and yeast.
- Add olive oil and warm milk.
- Knead until soft and smooth (about 8–10 minutes).
- Cover and let it rise for 1 hour (until doubled).
2. Prepare Filling
- Mix shredded cheese, cream cheese, herbs, and seasoning in a bowl.
3. Shape the Pockets
- Divide dough into 6–8 balls.
- Roll each into a small circle.
- Place cheese filling in the center.
- Fold and seal edges, then gently flatten.
4. Cook
- Heat a pan on medium.
- Cook each flatbread 2–3 minutes per side until golden brown.
- Brush with butter or olive oil if desired.
🔥 Tips
- Use a mix of cheeses for better flavor.
- Don’t overfill—helps prevent leaking.
- Keep cooked flatbreads covered to stay soft.
❓ Q & A
Q: Can I make it without yeast?
Yes! Use baking powder instead (about 1 tsp) and skip the rising time.
Q: Can I bake instead of pan-fry?
Yes, bake at 180°C (350°F) for 12–15 minutes.
Q: Can I freeze them?
Absolutely—freeze after cooking and reheat in a pan or oven.
Q: What can I serve with these?
Yogurt dips, garlic sauce, or a fresh salad work perfectly.
