Yield: 8 flatbreads

Ingredients

For the Dough

• 4 cups (500 g) all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 teaspoons instant yeast
• 1¼ cups (300 ml) warm milk
• ¼ cup (60 ml) warm water (more if needed)
• 3 tablespoons vegetable oil or melted butter

Cheese Filling

• 2 cups shredded mozzarella
• 1 cup crumbled feta
• 2 tablespoons chopped parsley (optional)

OR Potato Filling

• 3 medium potatoes, boiled and mashed
• 1 small onion, finely chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 1 tablespoon butter

---

Instructions

Step 1: Make the Dough

1. Mix flour, sugar, salt, and yeast.
2. Add warm milk, water, and oil.
3. Knead for 8–10 minutes until smooth.
4. Cover and let rise for 1 hour until doubled.

Step 2: Prepare Filling

Mix all filling ingredients until evenly combined.

Step 3: Shape

1. Divide dough into 8 equal balls.
2. Flatten each into a small circle.
3. Place 2–3 tablespoons filling in the center.
4. Pinch edges closed.
5. Gently flatten into a 5–6 inch (13–15 cm) round.

Step 4: Cook

1. Heat a nonstick skillet or griddle over medium-low heat.
2. Cook each flatbread for 4–5 minutes per side.
3. Flip several times until golden brown and cooked through.
4. Brush with melted butter after cooking.

Serve warm.

---

Tips

• Cook over medium-low heat so the dough cooks through before browning too much.
• Keep cooked flatbreads covered with a towel to stay soft.
• Brush with butter for extra flavor and softness.

---

Nutrition (Approximate, per cheese-filled flatbread)

Values are estimates and vary depending on the filling and exact ingredient brands.

---

Storage

• Refrigerator: Up to 4 days in an airtight container.
• Freezer: Up to 2 months. Place parchment paper between flatbreads before freezing.
• Reheating: Warm in a skillet for 2–3 minutes per side or microwave for 20–30 seconds.

---

Questions & Answers

Q: Can I make the dough ahead of time?
Yes. Refrigerate the dough after kneading for up to 24 hours. Let it come to room temperature before shaping.

Q: Can I use whole wheat flour?
Yes. Replace up to half the all-purpose flour with whole wheat flour. You may need a little extra water.

Q: What other fillings work well?
Try seasoned ground beef, sautéed spinach and cheese, cooked chicken, mushrooms, or spiced lentils.

Q: Why did my flatbreads puff up?
That’s normal. Steam forms inside while cooking. They will settle as they cool.

Q: How do I keep them soft?
Brush with butter after cooking and stack them under a clean kitchen towel until serving.

Q: Can I bake these instead of cooking in a skillet?
Yes. Bake at 425°F (220°C) for about 10–12 minutes, or until lightly golden.