Cheese-Filled Flatbreads – A Mediterranean Comfort

There’s something magical about golden, oven-baked dough filled with melty cheese.

These Cheese-Filled Flatbreads are inspired by the flavors of the Aegean—crispy on the edges, soft in the center, and packed with a rich blend of cheeses.

Whether served as a main dish, sliced and shared as a snack, or paired with a salad, they bring that irresistible bakery aroma straight to your kitchen.

Flour, cheese, and a little Mediterranean love—what more do you need?

Would you try these?

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

For the Dough

500g all-purpose flour (about 4 cups)

7g (1 sachet) dry yeast

1 tsp sugar

1 tsp salt

2 tbsp olive oil

300ml warm water (adjust slightly if needed)

For the Cheese Filling

200g mozzarella, shredded

200g Greek kaseri cheese or mild yellow cheese (like gouda or mild cheddar), shredded

100g feta, crumbled

1 egg (optional, for a richer filling)

Fresh parsley, chopped (optional)

For Brushing

1 egg yolk (for brushing the edges)

Olive oil or melted butter (after baking)

Directions

In a bowl, mix yeast, sugar, and warm water. Let it sit for 10 minutes until frothy.

Add olive oil, salt, and flour gradually.

Knead for 8–10 minutes until smooth and elastic.Cover and let rise in a warm spot for about 1 hour, or until doubled in size.

In a bowl, mix the mozzarella, kaseri and feta cheese. Add egg and parsley if using. Set aside.

Preheat the oven to 220°C (425°F) and line a baking tray with parchment paper.

Divide the dough in half. Roll each portion into a long oval shape (like a canoe).

Place the dough on the tray. Add cheese filling down the center, leaving about 2 cm border.

Fold in the sides slightly and pinch the ends to form a boat shape.

Brush the edges with egg yolk.

Bake for 15–18 minutes, until the crust is golden and cheese is bubbly.

Brush the edges with a little olive oil or melted butter for shine.

Slice and serve warm!