🫓 Soft Stuffed Flatbread (Cheese Pockets)

🧾 Ingredients

Dough:

• 3 cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp yeast (instant or active dry)
• 1 cup warm milk (or water)
• 2 tbsp oil or melted butter

Filling:

• 1–1½ cups shredded cheese (mozzarella or any melting cheese)
• Optional: chopped herbs (parsley or cilantro)
• Optional: pinch of black pepper or chili flakes

For cooking:

• Butter or oil for brushing

👩‍🍳 Instructions

1. Make the dough

1. Mix warm milk, sugar, and yeast. Let sit 5–10 minutes (until foamy if using active yeast).
2. Add flour, salt, and oil.
3. Knead into a soft dough (8–10 minutes).
4. Cover and let rise for 1 hour (until doubled).

2. Shape & fill

1. Divide dough into equal balls (golf-ball size).
2. Roll each into a small circle.
3. Add cheese filling in the center.
4. Fold and seal edges, then gently flatten into a thick disc.

3. Cook

1. Heat a pan (medium heat).
2. Cook each flatbread 2–3 minutes per side until golden brown spots appear.
3. Brush with butter while hot.

😋 Tips for best results

• Keep dough soft (slightly sticky = softer bread).
• Don’t overstuff or it may leak.
• Cook on medium heat so inside melts without burning outside.

❓ Q&A

Q1: Can I bake instead of pan-fry?

Yes! Bake at 200°C (400°F) for 10–12 minutes, but pan-frying gives better texture.

Q2: What other fillings can I use?

• Mashed potatoes + spices
• Cooked minced meat
• Spinach + cheese
• Sweet fillings (chocolate or sweet cream)

Q3: Why is my bread tough?

• Too much flour or overcooking
• Dough wasn’t soft enough
  👉 Keep dough slightly soft and don’t overcook.

Q4: Can I make it without yeast?

Yes—use baking powder (1½ tsp) instead, but texture will be less fluffy.

Q5: How do I store them?

• Fridge: up to 3 days
• Freezer: up to 1 month
  Reheat in a pan for best results.