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Tortillas with cheese in a frying pan

Cheese-Stuffed Skillet Flatbreads

Tasty, simple, quick baking to go with tea! Cheese-stuffed flatbreads are among the most popular filled flatbreads — people love their light, savory flavor with a pleasant tang and their satisfying heft, which makes them great not just alongside tea but as a snack too.

Snezhana

Recipe author

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Composition / ingredients

Servings:

Wheat flour

2.5

Water

Dry yeast

Sugar

Salt

Hard cheese

150

Fresh herbs

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 10 g

Fats 22 % 11 g

Carbohydrates 59 % 30 g

261 kcal

GI: 3 / 0 / 97

Cooking method

Step 1:

Gather the ingredients from the list. There aren't many, which makes this a budget-friendly bake. Put the sugar, salt, and dry yeast in a deep bowl. Dry yeast keeps a long time and is convenient, but do check that it hasn't expired — otherwise the dough may not rise.
Step 2:

Pour a cup of warm water into the bowl (about 95°F / 36°C — with no thermometer, test it with a clean finger; it should feel comfortably warm). Don't overheat it, or the yeast will lose the power to raise the dough.
Step 3:

Stir well so the dry ingredients dissolve, then pour in the vegetable oil and mix again.
Step 4:

Add the sifted flour a little at a time. Don't skip the sifting — it's key to good dough. Sifting removes any stray bits and aerates the flour, which makes the dough light and tender.
Step 5:

Knead the dough — start in the bowl with a spoon. As it thickens, turn it out onto a floured surface and keep kneading by hand. The dough should be elastic, smooth, and slightly sticky. Put it back in the bowl and set it in a warm spot for half an hour, covered with a towel or plastic wrap.
Step 6:

In winter, a spot near the radiator works as a warm place (but don't set the bowl right on the radiator, or the dough may overheat and the yeast will die); in summer, use the oven at 95–105°F (35–40°C). While the dough rises, make the filling.
Step 7:

Grate the hard cheese.
Step 8:

Wash, dry, and finely chop the fresh herbs. You can use just dill, or a mix of dill, parsley, and cilantro — or leave the herbs out entirely, though they give the flatbreads a special flavor. Mix the cheese with the herbs, and the filling is ready.
Step 9:

Punch down the risen dough and move straight to shaping. Divide it into as many pieces as you like, sizing them to your skillet — I split mine into 6. Roll each ball into a thin round.
Step 10:

Place some of the cheese-and-herb filling in the center of the round.
Step 11:

Gather the edges of the dough up to the center, pinching them shut like a pouch.
Step 12:

Flip the flatbread over and gently roll it out again with a rolling pin, taking care not to tear the dough.
Step 13:

Heat a dry skillet, add one flatbread, lower the heat to medium, and fry 3–4 minutes per side, until lightly golden. Take each one off the pan and immediately brush both sides with a bit of butter. Serve. Enjoy!