Cheese-Stuffed Skillet Flatbreads (Khachapuri / Naan Style)
Prep time: 20 minutes (+ 45 minutes rise time) | Cook time: 15 minutes | Yield: 6 stuffed flatbreads
Ingredients
Dough
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast or instant yeast
- 1 tsp sugar
- 1 tsp salt
- 1 cup warm water (or warm milk)
- 1/2 cup plain Greek yogurt
- 2 tbsp olive oil
Cheese Filling
- 2 cups shredded low-moisture mozzarella cheese
- 1 cup crumbled feta cheese or shredded Monterey Jack
- 1/2 cup ricotta cheese or softened cream cheese
- 1/4 tsp garlic powder
Garlic Butter & Herb Topping
- 4 tbsp unsalted butter, melted
- 2 cloves garlic, finely minced
- 2 tbsp fresh parsley or cilantro, chopped
- Pinch of red pepper flakes or crushed chili
Instructions
- Make the Dough: In a large bowl, whisk the warm water, sugar, and yeast together. Let sit for 5 minutes until frothy. Add the Greek yogurt, olive oil, salt, and flour. Mix until a dough forms, then knead on a lightly floured surface for 5–7 minutes until smooth and elastic. Cover and let rise in a warm spot for 45 minutes until doubled in size.
- Prepare the Filling: In a medium bowl, combine the mozzarella, feta (or Monterey Jack), ricotta, and garlic powder. Mix thoroughly and divide into 6 equal portions, rolling each into a tight ball.
- Divide the Dough: Punch down the dough and divide it into 6 equal pieces. Roll each piece into a ball.
- Stuff the Flatbreads: Roll a piece of dough out into a flat circle (about 6 inches wide). Place a portion of the cheese mixture in the center. Pull the edges of the dough up and over the filling, pinching tightly at the top to seal completely like a pouch. Flip it seam-side down and gently flatten/roll it out with a rolling pin into a flat disc.
- Cook in a Skillet: Heat a dry, heavy skillet or cast-iron pan over medium-high heat. Place a stuffed flatbread into the dry pan. Cook for 2–3 minutes until large air bubbles puff up and the bottom has golden brown spots. Flip and cook for another 2–3 minutes until puffed and fully cooked.
- Butter & Serve: Whisk together the melted butter, minced garlic, chopped parsley, and red pepper flakes. Immediately brush the hot flatbread generously with the garlic-herb butter. Repeat with the remaining dough and serve warm while the cheese center is melted and stretchy.
