Top 5 tips and tricks for the perfect flatbread
Follow these tips to make sure the recipe always turns out well.
- Let the dough rest. Even if you're in a hurry, don't skip the 15-20 minute rest. The dough becomes more elastic and easier to shape, while the baking powder and baking soda get time to activate.
- Press the edges firmly. The most common mistake with stuffed flatbreads is the cheese leaking out through unsealed edges during cooking. Press firmly with your fingers to create a tightly sealed pocket.
- Roll out gently the second time. When you flip the cheese-filled pocket and roll it out again, do so slowly and with light pressure – rolling too aggressively can tear the dough and let the cheese leak onto the skillet.
- Make sure the skillet is hot enough. Too much heat will brown the flatbread too quickly on the outside while the cheese inside stays firm. Medium heat ensures even cooking and fully melted cheese.
- Cook without adding fat. Thanks to the kefir and oil in the dough, it already contains enough fat to keep it from sticking to the skillet. Adding oil or butter during cooking isn't necessary and can make the flatbreads too heavy.
Kefir Krepko
For these flatbreads, I recommend Kefir Krepki suhec with 3.2% milk fat – made using the traditional method from kefir grains and Slovenian, non-homogenized milk, with no additives whatsoever. That's exactly what gives the dough that slight tang and softness that's so essential for a quick, yeast-free bread. This is real traditional kefir, not just fermented milk with one or two bacteria strains – it contains over a hundred microorganisms plus yeasts, which gives the dough its proper structure and flavor. Since it's made from Slovenian milk with no preservatives, buying it also supports local production, which is always a welcome bonus. If you only use kefir for drinking at home, I highly recommend trying it in dough too – the difference it makes in how soft the flatbreads turn out is surprising.
Storing and freezing
You can store these flatbreads in two ways.
You can keep them for one day at room temperature in a bread bag, or in the refrigerator. Reheat as desired in the microwave or in a skillet.
These flatbreads also freeze beautifully. Once baked and cooled, place them in a freezer bag, layering parchment paper between them to prevent the flatbreads from sticking together. Store in the freezer for up to 3 months. Before serving, let them come to room temperature to thaw, then reheat in the microwave or in a skillet.
How to make Cheese Stuffed Flatbread at home (video)
Check this short video to master making this recipe at home.
Next, try these flatbread recipes
Made in collaboration with: Kele & Kele, d.o.o.
METHOD
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Prepare the dough
Combine the flour, salt, oil, kefir, baking powder, and baking soda in a bowl. Knead by hand into a smooth, elastic dough (you can also use a stand mixer). Cover the bowl with a kitchen towel and set aside for 15-20 minutes.
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Shape
Dust the work surface with flour and divide the dough into eight pieces. Roll out each piece with a rolling pin into a flat, round disc. Add a generous amount of grated mozzarella to the center, leaving the edges free so they can be folded over the cheese and pressed firmly together to prevent the cheese from leaking out during cooking. Flip the sealed pocket over and gently roll it out again to form a flat round. Repeat the process to make eight flatbreads.
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Bake and serve
Heat a skillet over medium heat. Once hot, add the first flatbread without adding any fat. Cook for 2-3 minutes, until the flatbread puffs up and turns golden brown on both sides. Transfer to a plate, brush with oil if desired, and sprinkle with chopped parsley.
