Best Cheese Stuffed Grilled Flatbread | Easy Paratha with a Twist

Feta cheese stuffed mini flatbreads with flavors of fresh basil served in a black plate.

5 from 23 votes

Best Cheese Stuffed Grilled Flatbread | Easy Paratha with a Twist

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.

Prep Time10

Cook Time15

Resting time15

Total Time40

Course: Appetizer, Side Dish

Cuisine: American, greek, Italian, Mediterranean, middle eastern

Diet: Vegetarian

Servings: flatbreads

Calories: 152kcal

Author: Kushi

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.

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