Easy Stuffed Cheese Sourdough Flatbread Recipe

My Easy Stuffed Cheese Sourdough Flatbread Recipe is a delicious stuffed flatbread loaded with melted cheese and cooked in a frying pan until golden brown. Made with simple ingredients like purpose flour, mozzarella cheese, feta cheese, and sourdough starter, this flatbread recipe is the perfect quick side dish or impressive appetizer.

Whether you use an active sourdough starter for a long ferment or sourdough discard for a faster version, this stuffed flatbread comes together easily and tastes incredible served with a garlic butter sauce and fresh parsley. If you love flat breads, try my Sourdough Naan Bread or my Sourdough Discard Pita Bread for more stovetop favorites.

Why You’ll Love This Stuffed Cheese Sourdough Flatbread Recipe:

• Cheesy and irresistible: Each bite is filled with creamy, tangy melted cheese made from mozzarella cheese, feta cheese, and room temperature cream cheese. The cheese pita bread-style filling creates beautiful cheese pulls that make this stuffed flatbread absolutely addictive. For another cheesy flatbread recipe, try my Sourdough Flatbread Recipe.
• Versatile flavors: The cheese mixture is delicious on its own, but you can easily customize it by adding sliced green onions, fresh herbs, chili flakes, or even swap the cheese for farmer’s cheese or parmesan cheese. You can also try a sweet filling like jam or Nutella for a completely different treat.
• Quick stovetop recipe: This stuffed flatbread cooks in just 2-3 minutes per side in a non-stick pan or large skillet at medium heat. No oven needed. The flatbread dough can be made with sourdough discard and rested for as little as 30 minutes, making it a fast side dish for any meal.

Ingredients & Substitutions

* To find precise measurements, scroll to the bottom of this post to find the recipe card*

Sourdough Flatbread

• Flour – All-purpose flour creates a soft and fluffy flatbread.
• Sourdough starter – You can use an active sourdough starter or sourdough discard for this recipe.
• Milk – This helps to soften the flatbread dough for a chewy bite.
• Baking Powder – Using baking powder gives this sourdough flatbread just a little extra lift. Make sure that it is a double-acting baking powder. It will say so on the package. Double-acting baking powder will react when the ingredients are mixed and when it is heated. Just what we need when we fry the flatbread in the hot pan.
• Olive Oil – Adding olive oil to the sourdough flatbread helps to make it soft and gives great flavor.
• Salt – Any unrefined or kosher salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals!

Cheese Filling

• Mozzarella Cheese- The perfect melty cheese option. Making those cheese pulls of so delightful!
• Feta Cheese- Gives just the right amount of tang to the cheese blend.
• Cream Cheese – Brings the perfect creaminess to this stuffed flatbread. Make sure it is room temperature for easy mixing!
• Pinch of Salt – The cheese is fairly salty already, so only a pinch or so is needed. 

How to Make Stuffed Sourdough Flatbread

1. In a small bowl, add the mozzarella cheese, feta cheese, and cream cheese. Mix until combined. Set to the side. 
2. To a large bowl, add the flour, sourdough starter (active or discard), milk, baking powder, olive, and salt. I like to mix the dough ingredients with a dough whisk, but you can also do so with a wooden spoon or by hand. Mix until most of the flour has been incorporated. Remove the dough from the bowl and place it on a lightly floured work surface.
3. To knead the dough, grab a piece, fold it towards the center, and press the heel of your hand into the dough. Turn the dough clockwise a quarter turn. Repeat for about 2-3 minutes. The dough may look a little lumpy, but that is okay. If the dough is looking dry, sprinkle a little extra water. If the dough is sticky, sprinkle a little extra flour.
4. If you are using an active sourdough starter, place the dough in a greased bowl and cover it with plastic wrap, or I like to use a reusable shower cap. Leave at room temperature to ferment and double in size. In my 70 degree F kitchen I have left it for 18-24 hours. If you are using an sourdough discard, cover the dough with a tea towel, and let the dough rest for at least 30 minutes. I’ve left it for longer – 2-4 hours. This allows the gluten to relax so it is easier to stretch.

5. Once the dough has rested, take a bench scraper or sharp knife and cut the dough into 8 equal portions. Each should weigh about 85g. Roll out each piece of dough into a smooth ball one at a time. Before rolling out the dough balls, sprinkle a little extra flour on your working surface and the rolling pin.

6. One at a time, roll a ball of dough to a 6-inch circle, about a 1/8 inch. They don’t have to be a perfect circle to be perfectly tasty!  Don’t have a rolling pin? You can use an empty bottle or carefully do sets of stretches with your hands. 

7. In the center of the dough, place 2 Tablespoons of the cheese mixture.

8. Then, fold the edges of the dough towards the center, folding over one another. I like to dab the folds with water to help seal the sourdough flatbread.

9. Turn the Stuffed Sourdough Flatbread over with the seam side down and gently roll the flatbread until 1/8 inch thick again. This helps to distribute the cheese mixture throughout the flatbread. 

10. Preheat your cast iron pan or large skillet to medium heat. Grease the hot pan with a little bit of olive oil or vegetable oil.
11. Place one cheesy flatbread in the pan at a time. Cook for 2 minutes. The dough will start to bubble and puff up.
12. Flip and cook for 1-2 minutes more or until each side is golden brown
13. .Remove from the frying pan and repeat with the remaining stuffed sourdough flatbread. Enjoy!

How to Store

Store leftover Stuffed Sourdough Flatbread in an air-tight bag in the fridge for 3 days. Place in a toaster oven or reheat on a hot skillet at medium heat until heated through. 

More Sourdough Flatbread Recipes

Sourdough Discard Pita Bread (Easy & Fast Flatbread Recipe)

Sourdough Naan Bread Recipe {Make Perfect Flatbread Fast}

Sourdough Flatbread Recipe (With Active Starter or Discard)

Sourdough Tortillas (Easy Recipe, Quick or Fermented)

If you tried this Stuffed Cheese Sourdough Flatbread recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!

Stuffed Cheese Sourdough Flatbread Recipe

By McKenna Pulda

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Yield: 8 flatbreads

Prep Time: 10 minutes minutes

Cook Time: 4 minutes minutes

Rest Time: 30 minutes minutes

Total Time: 44 minutes minutes

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Stuffed Sourdough Flatbreads are a delectable blend of fluffy sourdough flatbread and oozy cheese goodness. Elevate your meal with this quick and mouthwatering side dish that promises a delightful burst of flavors.

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5 from 2 votes

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Equipment

• straight edge bowl
• Danish Dough Whisk
• Rolling Pin

Ingredients

Sourdough Flatbread

• 280 grams all-purpose flour 2 cups
• 240 grams active or sourdough discard 1 cup
• 120 grams milk 1/2 cup
• 4 grams baking powder 1 teaspoon
• 6 grams salt 1 teaspoon
• 15 grams olive oil 1 Tablespoon

Cheese Mixture

• 120 grams mozzarella cheese, freshly shredded 1 cup
• 40 grams feta cheese, crumbled 1/4 cup
• 226 grams cream cheese, room temperature 8 ounces
• pinch of salt

Butter Sauce

• 57 grams salted butter, melted 4 Tablespoons
• 1 garlic clove minced
• 2 grams fresh parsley, finely chopped 1 Tablespoon

Instructions

Create the Dough

1. To a large bowl, add the flour, sourdough starter (active or discard), milk, baking powder, olive, and salt. I like to mix the dough ingredients with a Danish dough whisk, but you can also do so with a wooden spoon or by hand. Mix until most of the flour has been incorporated.
   280 grams all-purpose flour, 240 grams active or sourdough discard, 120 grams milk, 4 grams baking powder, 6 grams salt, 15 grams olive oil
2. Remove the dough from the bowl and place it on your work surface.

Knead the Dough

1. To knead the dough, grab a piece of dough, fold it towards the center, and press the heel of your hand into the dough. Turn the dough clockwise a quarter turn. Repeat for about 2-3 minutes. The dough may look a little lumpy, but that is okay.

   If the dough is looking dry, sprinkle a little extra water. If the dough is sticky, sprinkle a little extra flour.

Rest

1. If you want to long-ferment the dough, place the dough in a greased bowl and cover it with plastic wrap or a reusable shower cap. Leave at room temperature to ferment and double in size.

   In my 70 degree F kitchen, I have left it for 18-24 hours. If your kitchen is warmer, it will rise faster. If your kitchen is cooler, it will rise slower.
2. If you are not fermenting the dough, cover the dough with a clean tea towel, and let the dough rest for at least 30 minutes. I’ve left it for longer – 2-4 hours. This allows the gluten to relax so it is easier to stretch.

Cheese Mixture

1. While the dough rests, prepare the cheese mixture. In a small bowl, add the mozzarella cheese, feta cheese, cream cheese and a pinch of salt. Mix until combined. Set to the side. 
   120 grams mozzarella cheese, freshly shredded, 40 grams feta cheese, crumbled, 226 grams cream cheese, room temperature, pinch of salt

Shape and Cook

1. Once the dough has rested, take a bench scraper or sharp knife and cut the dough into 8 equal portions. Each should weigh about 85g. Roll out each piece of dough into a smooth ball one at a time. Leave to rest for 10 minutes.
2. One at a time with a rolling pin, roll a ball of dough to a 6-inch circle, about a 1/8 inch. They don’t have to be a perfect circle to be perfectly tasty! 
3. In the center of the dough, place 50g (2 Tablespoons) of the cheese mixture. Then, fold the edges of the dough towards the center, folding over one another. Turn the Stuffed Sourdough Flatbread over with the seam side down and gently roll the flatbread until 1/8 inch thick again. This helps to distribute the cheese mixture throughout the flatbread. 
4. Preheat your cast iron pan or large skillet to medium heat. Grease the hot pan with a little bit of olive oil or avocado oil. Place one flatbread in the hot pan at a time.
5. Cook for 2 minutes. The dough will start to bubble and puff up. Flip and cook for 1-2 minutes more or until each side is golden brown.
6. Remove from the frying pan and repeat until all of the stuffed sourdough flatbread has been cooked. Enjoy!
7. To keep the flatbreads warm and the cheese melty, I like to place the Stuffed Sourdough Flatbread on a baking sheet in a 170-degree F oven. Keep them on the baking tray until all the cheese flatbread has been cooked and is ready to serve. 

Butter Sauce

1. Cheese Stuffed Sourdough Flatbread is incredible on its own, but you can also level up the flavor when you serve it with my simple butter sauce!
2. To melted butter, add chopped parsley, minced garlic and a pinch of salt. Whisk until combined.
   57 grams salted butter, melted, 1 garlic clove, 2 grams fresh parsley, finely chopped

Notes

This recipe card was updated on February 25th, 2026. 

How to Serve

I love serving these Cheesy Stuffed Sourdough Flatbreads with a butter sauce. It’s quite simple to make. Mix 4 Tablespoons of melted salted butter, 1 clove of minced garlic or 1/2 teaspoon of garlic powder, and a Tablespoon of fresh parsley. The melted cheese and melted butter are a match made in heaven. 

How to Store

Store leftover Stuffed Sourdough Flatbread in an air-tight bag in the fridge for 3 days. Place in a toaster oven or reheat on a hot skillet at medium heat until heated through. 

Can I add or substrate to the savory cheese filling?

Absolutely! This recipe is completely versatile. Swap out for different cheeses like farmer’s cheese or asiago. Or add sliced green onions, fresh herbs, or chili flakes for variety. The options are endless. 

Do you have to do a savory filling?

Nope! This savory Stuffed Sourdough Flatbread can be transformed into a sweet treat! Instead of stuffing the flatbread with the cheese mixture, try a sweet filling like jam, Nutella peanut butter a sweet cream cheese filling. Yum!

Then, you could even brush the sweet sourdough flatbread with melted butter and sprinkle with cinnamon sugar on top.

Nutrition

Serving: 1g | Calories: 389kcal | Carbohydrates: 35g | Protein: 11g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 636mg | Potassium: 117mg | Fiber: 1g | Sugar: 2g | Vitamin A: 725IU | Vitamin C: 0.5mg | Calcium: 184mg | Iron: 2mg

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