Quick and Easy Cheese Stuffed Flatbread, With No Yeast

Total time: 20 min prep/ 15 min rest/ 10 min cook
Difficulty: Low
Serves: 8-10
By Cookist

Flatbread is bread made usually with flour; water, milk, yogurt, or other liquid, and salt, and then thoroughly rolled into flattened dough. While it originated in ancient Egypt, many cultures have versions of flatbread. These breads typically have high crust-to-crumb ratios and limited crumb. The majority of flatbreads are consumed in North Africa, the Middle East, and the Indian subcontinent. Major types include ‘chapati,’ ‘roti,’ ‘naan,’ ‘paratha,’ ‘poori,’ ‘balady,’ ‘pita,’ and ‘barabri.’  From naan in Afghanistan and India to the tortilla in Central and South America to the piadina in Romagna, Italy, the flatbread has been produced just about everywhere. This dough only needs to rest for 15 minutes before filling them with the ingredients of your choice and cooking them in a pan for a few minutes.

Naan Vs. Pita: What's the Difference?

Naan and pita bread are both staples in their respective cuisines, but they differ significantly in ingredients, texture, and preparation methods. Naan, originating from Central and South Asia, is made with white flour and typically includes yogurt, milk, or eggs, giving it a soft, chewy texture and a rich, tender crumb. It's traditionally baked in a tandoor (a clay oven), which imparts a distinctive charred flavor and puffy appearance. Pita, on the other hand, hails from the Mediterranean and Middle Eastern regions and is made with a simple dough of flour, water, yeast, and salt. It’s known for its pocket-like structure, achieved by baking at high temperatures that cause the dough to puff up and then collapse as it cools. This pocket is ideal for filling with various ingredients. Pita has a more bread-like texture and a mild flavor, making it versatile for a range of dishes. While both breads are delicious and share some similarities, their unique characteristics reflect their cultural origins and culinary uses.

Tips and variations


  • If the dough keeps sticking to your fingers keep dusting with a bit of flour.
  • If the dough is too dry, incorporate lukewarm water, a tablespoon at a time.
  • You can also bake them in the oven at 220 °C for 4 to 5 minutes. Be careful to flip it halfway through.
  • To check if the skillet is hot enough, throw some drops of water on it and if it sizzles and evaporates right away, it's the right temperature.


  • For a vegan version simply switch to vegan cheese for the filling and replace the ham with spinach or sun-dried tomatoes.
  • Chopped garlic with fresh parsley or green onions are two classic choices you simply can't go wrong with.
  • Mozzarella, gouda, cheddar, feta cheese are all great cheese alternatives.
  • If you need more protein you can try it with grilled chicken or ground beef.

How to Store Flatbread

Once you've cooked the flatbreads, you can store them in an airtight container for up to 4 days. When you want to reheat them, either place them in the oven, fry them on low heat in a frying pan, or place them in the air fryer for 5 minutes at 160C.

420g (3 1/2 cups)
260ml (1 cup)
butter (melted)
50g (1/4 cup)

How to make stuffed flatbread

In a bowl add the flour, salt.

Then add milk, and butter and mix with a spatula.

When thedough starts to form knead it with hands to obtain a smooth dough.

Cover with cling film and set aside for 15 minutes.

After time has elapsed transfer the dough to the working surface.

Split the dough into 10 pieces.

Roll out each piece of the dough.

Add the cheese and ham.

Close it up.

Roll it out.

Transfer to the pan and cook on both sides.

Serve all together on a serving plate.


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