Discover the Best Cheese Stuffed Flatbread with a Tuscan twist! These mini flatbreads are stuffed with feta cheese, fresh herbs, and a mixture of olives, mushrooms, and sun-dried tomatoes, making them a delicious and easy-to-make appetizer.
The recipe for this stuffed flatbread is simple and easy to follow, with a soft and chewy dough made from all-purpose flour. The filling is a blend of sautéed diced mushrooms, sundried tomatoes, olives, herbs, and crumbled feta cheese.
The mini flatbread makes it perfect for serving large groups and pairs well with almost any meal. The crumbled feta cheese and garlic-basil-flavored oil dip will immediately transport you to the streets of Greece and Turkey. Kids will love them too, and you can even make it a family activity by having them help you make the dough balls.
If you love flatbreads or other recipes that use flatbreads, then check out our best homemade chicken kathi rolls, delicious garlic cheese naan, soft and thin roomali roti, and healthy oats chapati.
Why you'll love this recipe
- Packed with flavor: thanks to the delicious combination of feta cheese, olives, mushroom, and sun-dried tomatoes.
- It's versatile, as you can adapt the recipe to your liking by adding other ingredients or using different types of cheese. They can be served on their own or as a side dish.
- It's easy to make, making it a perfect appetizer for any occasion, including parties, potlucks, or family dinners. These cheesy stuffed flatbreads are also an excellent option for a lunchbox or a quick and delicious weeknight meal.
- The mini flatbreads are perfect for entertaining guests - making them a hit with both kids and adults.
Ingredients
- Feta cheese: adds a tangy and salty flavor to the flatbread.
- Olives: bring a slightly bitter and savory taste that complements the feta cheese and enhances the overall flavor profile of the dish.
- Mushroom: adds a meaty and earthy flavor to the flatbread and provides a satisfying texture.
- Sun-dried tomatoes: bring a slightly sweet and tangy flavor that pairs well with the other ingredients, adding an extra depth of flavor to the dish.
- Flour and yeast: combine to create a soft and chewy flatbread that is perfect for stuffing.
- Olive oil: for cooking and preparing the dip.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
Substitutions for Stuffed Flatbread Ingredients
- Goat cheese or queso fresco can be used as a substitute for feta cheese. Vegans can substitute feta with tofu cheese.
- Capers or roasted red peppers can be used as a substitute for olives.
- Zucchini or eggplant can be used as a substitute for mushrooms.
- Roasted red peppers or fresh cherry tomatoes can be used as a substitute for sun-dried tomatoes.
- Store-bought pizza dough or pita bread can be used as a quick and easy substitute for homemade dough/flatbread.
- Use coconut oil, melted butter/ghee, or any oil you choose instead of olive oil.
Stuffing variations
- Spinach and Feta Stuffed Flatbread - Add chopped spinach to the filling mixture for an extra boost of nutrients and flavor.
- Chicken and Feta Stuffed Flatbread - Add cooked and shredded chicken to the filling mixture for a protein-packed twist.
- Mediterranean Stuffed Flatbread - Swap the feta cheese for mozzarella cheese and add chopped artichokes, roasted red peppers, and sliced red onion to the filling mixture.
- Vegan Stuffed Flatbread - Swap the feta cheese for vegan tofu cheese and use potato filling similar to aloo paratha or substitute mushroom with eggplant/zucchini for a vegan-friendly option.
Step-by-Step Instructions
Step 1: In a large mixing bowl, combine flour, yeast, salt, and lukewarm water. Knead the mixture for 10 minutes until smooth dough forms. Cover the dough with a towel or plastic wrap and let it rest for 15 minutes.
Step 2: Meanwhile, in a pan on medium-high heat, add olive oil and chopped mushrooms, and saute for 5 to 6 minutes. Add sliced olives and finely chopped sundried tomatoes and saute for 2 mins. Season with salt and pepper and let it cool completely. Add crumbled feta cheese and mix well. The filling is now ready.
Step 3: Once the dough has rested for 15 mins, pinch lemon-sized dough balls and roll out the dough balls into 4-inch diameter circles.
Step 4: Place a small amount of filling in the center of each circle. Bring the edges of the dough over the filling at the center, and pinch the edges to seal. Gently roll the bread to form a 3 to 4-inch circle.
Step 5: Brush each flatbread with olive oil and grill on each side for a couple of minutes or until the flatbreads are golden brown. If using a preheated 400 F oven, bake them for 12 mins or until golden.
Expert Chef Tips
- Let the dough rest for at least 15 minutes before rolling it out to make it easier to handle.
- Avoid overstuffing the flatbreads to prevent the filling from leaking out while baking.
- Brush the top of the flatbreads with olive oil or melted butter for a golden and crispy finish.
- Once you place the rolled-out flatbread on the hot grill or pan, do not disturb it for 2 to 3 minutes. Else the flatbread can tear and break apart.
- Let the grilled/baked stuffed flatbreads cool for a few minutes before slicing and serving to prevent the filling from spilling out.
- If using an oven, preheat your oven to the correct temperature and use a baking stone or a baking sheet to get a crispy bottom crust.
Storage and Make Ahead Instructions
Make ahead instructions for stuffed flatbread
- You can prepare the dough and store it in an airtight container in the refrigerator for up to 2 days. Bring the dough to room temperature before rolling it out and assembling the stuffed flatbreads.
- Once the stuffed flatbreads are rolled out, you can store them in an airtight container in the refrigerator for up to 1 day before grilling/baking. When ready to cook, brush the flatbreads with olive oil or melted butter and cook as the recipe card explains.
- Freeze the stuffed flatbreads before cooking/baking for up to 2 months. To grill/bake, let the flatbreads thaw in the refrigerator overnight, then brush with olive oil or melted butter before grilling/baking as directed.
Storage instructions for leftover stuffed flatbread
- Store leftover grilled/baked flatbreads in an airtight container in the refrigerator for up to 3 days. Reheat the flatbreads in a skillet on a stovetop (on medium-high heat for a couple of minutes on each side) or in a 350°F oven for 10-15 minutes or until heated through.
Recipe FAQs
Yes, you can use bread flour or whole wheat flour, but the texture and flavor of the flatbreads will vary.
Yes, you can use store-bought pizza dough for convenience, just make sure to let it rest at room temperature for 10-15 minutes before rolling it out. You can also use store-bought or leftover Pita bread if you are in an absolute rush.
Yes, you can use any type of cheese that melts well, such as mozzarella, cheddar, or provolone. My favorite is a 50:50 blend of provolone and mildly sharp cheddar cheese.
Make sure not to overstuff the flatbreads. I only add about 1 to 2 teaspoon of filling when preparing small/mini flatbreads. Do not worry if the filling comes out while cooking or while rolling out the flatbread - it will taste fantastic when cooked.
More Flatbread Recipes to Love
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Recipe card
Best Cheese Stuffed Grilled Flatbread | Easy Paratha with a Twist
Ingredients
For the dough
- 1.5 cup Water lukewarm
- 1 teaspoon Sugar
- 1 packet Yeast
- 3.5 cup All purpose flour
- 1.25 teaspoon Salt
For the filling - Tuscan inspired
- 1 tablespoon Olive oil
- 8 oz Mushroom chopped/sliced
- 4 oz Olives sliced
- 2 oz Sundried tomatoes finely chopped
- 5 oz Feta cheese
- 0.5 teaspoon Salt
- 0.5 teaspoon Pepper
- 0.25 cup Basil leaves roughly torn
For cooking the stuffed flatbread
- 2 tablespoon Olive oil
Instructions
Prepare the dough
- In a large mixing bowl, add sugar, lukewarm water, and mix. Sprinkle yeast and let it activate for 5 minutes.1.5 cup Water, 1 teaspoon Sugar, 1 packet Yeast
- Once the yeast is activated, add all purpose flour and salt. Knead the mixture for 10 minutes until smooth dough forms.3.5 cup All purpose flour, 1.25 teaspoon Salt
- Cover the dough with a towel or plastic wrap and let it rest for 15 minutes.
Prepare the stuffing (while the dough is resting)
- In a pan on medium-high heat, add olive oil and chopped mushrooms, and saute for 5 to 6 minutes or until they develop some color.1 tablespoon Olive oil, 8 oz Mushroom
- Add sliced olives and finely chopped sundried tomatoes and saute for 2 mins.4 oz Olives, 2 oz Sundried tomatoes
- Season with salt and pepper. Add basil leaves and mix well. Let it cool completely.0.5 teaspoon Salt, 0.5 teaspoon Pepper, 0.25 cup Basil leaves
- Add crumbled feta cheese and mix well. The filling is now ready.5 oz Feta cheese
Prepare the stuffed flatbreads
- Once the dough has rested for 15 mins, pinch lemon-sized dough balls and roll out the dough balls into 4-inch diameter circles.
- Place a small amount of filling in the center of each circle. Bring the edges of the dough over the filling at the center, and pinch the edges to seal. Gently roll the bread to form a 3 to 4-inch circle.
- Brush each flatbread with olive oil and grill on each side for a couple of minutes or until the flatbreads are golden brown. If using a preheated 400 F oven, bake them for 12 mins or until golden.2 tablespoon Olive oil
- Serve and Enjoy! Serving suggestion - provide flavored olive oil as a dip, creamy olive dip, homemade hummus, mayo, etc.
Notes
- Let the dough rest for at least 15 minutes before rolling it out to make it easier to handle.
- Avoid overstuffing the flatbreads to prevent the filling from leaking out while baking.
- Brush the top of the flatbreads with olive oil or melted butter for a golden and crispy finish.
- Once you place the rolled-out flatbread on the hot grill or pan, do not disturb it for 2 to 3 minutes. Else the flatbread can tear and break apart.
- Let the grilled/baked stuffed flatbreads cool for a few minutes before slicing and serving to prevent the filling from spilling out.
- If using an oven, preheat your oven to the correct temperature and use a baking stone or a baking sheet to get a crispy bottom crust.
Gwynn Galvin
This recipe is a keeper! So easy to make and so delicious too!
Ann
I have not tried a cheese stuffed flatbread before. Sounds very tasty! Thanks for the recipe share!
Jamie
Wow! This is such a perfect appetizer that everyone will love and enjoy eating! This looks absolutely delicious! We just love the minimalist types of food making it so enticing and tempting! I totally love this!
Amy Liu Dong
I love how easy to make and how delicious this recipe is.
Everyone in our house loves it!