Easy Stuffed Cheese Sourdough Flatbread Recipe
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Stuffed Sourdough Flatbreads are a delectable blend of fluffy sourdough flatbread and melty cheese goodness. Elevate your meal with this quick and mouthwatering side dish
My Sourdough Flatbread recipe just got an upgrade! Still just as soft and chewy as before, but now with a super cheesy center!
Stuffed Sourdough Flatbread is packed full of melty, tangy cheese like shredded mozzarella, feta cheese and cream cheese.
And don’t be intimidated by the shaping! I take you through step-by-step, making it a breeze.
Cooked in minutes, dunk them in my a simple and delicious butter sauce made with minced garlic and fresh herbs.
This is recipe is a sure way to create an easy but impressive appetizer or flavorful addition to any meal!
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Why You’ll Love This Recipe:
Cheesy
With just a few extra simple ingredients, Sourdough Flatbread it taken up a torch! Cooked to perfection, each bite will be met with creamy, tangy, and melty goodness.
Versatile
Though the cheese mixture is absolutely delicious, the flavors don’t have to stop there! Be creative and add subtle flavors with the help of sliced green onions or fresh herbs. Or turn up the heat by adding siracha or chili flakes to the cheese mixture. The possibilities are endless.
Quick Side Dish
This Sourdough Flatbread recipe can be long-fermented for wonderful health benefits, but if you are in a crunch for time, don’t fret! This recipe can be whipped up quickly with the help of sourdough discard while maintaining its tastiness.
Ingredients
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.
Supplies
Dough whisk – Love how my Danish dough whisk keeps my hands clean while it mixes the dough for me.
Rolling Pin
Non-stick pan or Cast-Iron Skillet – I just got my own Lodge Cast Iron and I have been so impressed with the quality!
Plastic Wrap or Tea Towel
Bench Scraper or Sharp Knife
How to Make Stuffed Sourdough Flatbread
Cheese Mixture
In a small bowl, add the mozzarella cheese, feta cheese, and cream cheese. Mix until combined. Set to the side.
CREATE THE DOUGH
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.
KNEAD THE DOUGH
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.
LEAVE TO REST
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.
SHAPE AND FRY
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. 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.
In the center of the dough, place 2 Tablespoons of the cheese mixture. 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. 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.
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. Place one cheesy flatbread in the pan at a time.
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.
Remove from the frying pan and repeat with the remain stuffed sourdough flatbread. Enjoy!
To keep the flatbreads warm and the cheese melty, I like to place the Stuffed Sourdough Flatbread on a baking sheet lined with parchment paper in a 170-degree oven. Keep them on the baking tray until all the cheese bread has been cooked and is ready to serve.
How to Serve
I love serving these Cheesy Stuffed Sourdough Flatbreads with a butter sauce. It’s quite simple to make. Mix melted salted butter, minced garlic or garlic powder and fresh parsley together.
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.
FAQs:
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.
Happy cooking!
More Recipes Like This:
Easy Sourdough Tortillas Recipe
Sourdough Cheese and Garlic Pull-Apart Bread
Garlic Cheese Chive Sourdough Biscuits
Stuffed Cheese Sourdough Flatbread Recipe
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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
- 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
- Remove the dough from the bowl and place it on your work surface.
Knead the Dough
- 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
- 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.
- 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
- 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
- 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.
- 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!
- 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.
- 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.
- 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.
- Remove from the frying pan and repeat until all of the stuffed sourdough flatbread has been cooked. Enjoy!
- 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
- 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!
- 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
My family can’t get enough of sourdough flatbread, but stuff it with melty cheese? Incredible!
I didn’t have cream cheese on hand, but I had Boursin….worked great!!
Love that swap! Boursin is a great substitute here — it melts beautifully and adds so much flavor. Thanks for sharing what worked for you!
Can you use a stand mixer to knead??
Yes, you definitely can! A stand mixer works great for kneading the dough — just use the dough hook attachment and mix on low to medium speed until the dough is smooth and slightly tacky (usually around 5–7 minutes). Hope you love this recipe!
This sounds so good. Thanks for your attention to detail with serving and alternate filling suggestions! Can’t wait to try.
You are so welcome, Jennifer! I hope you love this recipe!
Can you freeze these?
Hi Beth! Absolutely!