Flatbread | Softest handmade bread dough with cheese stuffing

Bread Baker version of a very soft flatbread – handmade.
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Being a trained bread baker has helped me to perfect bread baking. So when I say this is no ordinary flatbread, it’s a fact. Any one can make the dough without using a stand mixer or bread maker. It’s that easy. The dough all by itself as a baked flatbread is simply soft and delicious. But why stop at just a plain soft bread; adding the cheese is crazy goodness. It’s so yummy you will not be able to put it down. The dough can be used in so many ways – I have used it as a pizza dough and I’ve also toped it with eggs and serve for breakfast.

One of my favorite things about this flatbread besides eating it, is watching it puff up like a pocket pita bread in the oven. And also the fact that the dough is so flexible – I’ve even used it as a wrap. Such an exiting thing to do. I hope you will try this recipe and enjoy it as much as we do.

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5 from 1 vote

Flatbread Dough : Softest dough

A very soft flatbread dough that can be stuffed with cheese or used as pizza dough.

Course Breads, Breakfast, Dinner
Cuisine Baked, Italian, Mediterranean
Keyword Bread, EAsy Breads, Easy flatbread dough, Handmade flatbread dough, How to make easy flatbread dough, Italian Breads, Mediterranean Breads
Prep Time 20 minutes
Cook Time 12 minutes
Proof Time: 1 hour 30 minutes
Total Time 2 hours 2 minutes
Servings 8 People
Calories 471 kcal
Author Yasmin Jackson


  • 5 cups all purpose flour (plus extra for kneading/flouring hands)
  • 2 cups warm tap water
  • 1/2 cup whole milk
  • 1 package Rapid Rise or Instant Yeast
  • 4 tablespoons extra virgin olive oil
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon granulated sugar
  • 8 ounces fontina cheese shredded (or Muenster Cheese)
  • EVOO to greese 2 1/2 sheet pan
  • Extra flour for kneading dough
  • EVOO for coating flatbread
  • Optional Toppings: Himalayan Sea Salt and fresh rosemary


Video tutorial available. Link in summary and end notes.

Oil two 1/2 sheet pans lightly with olive or vegetable oil

  1. Warm milk in microwave for 20 seconds.

  2. Add milk to warm water. Recommended temperature for the water/milk solution is 100 to 110 degrees.

  3. In a large mixing bowl, add 4 1/2 cups all purpose flour, 1 package Instant/Rapid rise yeast, 1 1/2 teaspoons salt, and 1 teaspoon granulated sugar. Use a spoon or bread/pastry scraper to mix ingredients together.

  4. Make a well in the center. Pour in the milk/water solution and add 4 tablespoons extra virgin olive oil. Use the spoon/scraper to being forming a wet dough.

    Note: I use the scraper to pull the flour mixture into the wet solution.

  5. Once the dough starts to form, add in the remaining flour. Use your hands and use kneading motion to incorporate the flour into the wet dough. Once the soft dough starts to come together, transfer it to a silicone mat or a clean counter top.

  6. Knead the dough and sprinkle small amounts of flour as needed to prevent the dough from being too sticky but keeping the dough soft. Use the palm of your hands to pull the dough into the center using kneading motion.

    Note: Be careful not to add too much flour because the dough will become too stiff.

  7. Continue kneading the dough until it becomes a smooth dough pulling away from the surface without being sticky. It should be soft to the touch but not wet and it will no longer be sticky on the hands. Form a round shape with the dough.

    Note: This takes about 6 to 8 minutes.

  8. Lightly grease a large bowl with olive or vegetable oil.

  9. Add the round dough to the bowl coating it lightly with the oil from the greased bowl.

  10. Cover with plastic wrap and then cover wrap loosely with kitchen towel.

  11. Let the dough rise until double in size. This will take approximately 1 hour.

    Note: Keep dough away from heat source – it should be placed in a room temperature location.


  1. Transfer dough to silicone mat or clean counter.

    Note: You should not need to use any flour. The dough will be soft and very pliable.

  2. Form a 14 to 16 inch log. Use a knife to cut the dough in half and then cut each half into 4 pieces.(total of 8 pieces)

    Note: You can cut each half into smaller pieces if preferred – about 6 pieces each (total 12 pieces.) If stuffing the dough with cheese as in this recipe, only cut dough into the 8 pieces total.

  3. Form the dough pieces in rounds. Cover loosely with kitchen towel and allow to rest 15 minutes.

PREHEAT OVEN 425F. Lightly oil two 1/2 sheetpans with olive, canola or vegetable oil.

  1. Once the dough has rested for 15 minutes, it will be pliable enough to form flat rounds to stuff with cheese.

  2. Using your hands, hold each round in your palm and use your fingers to flatten into about a 3 inch disk (round) shape. Add approximately 2 ounces of cheese in the center.

  3. Use your fingers to pull the edges of the dough to create a tight seal. Continue this process until all pieces of the dough has been stuffed with cheese. Cover the filled dough loosely with kitchen towel. Rest for 10 minutes.

    Note: Do not over stuff the dough as it will break when you roll it out in the next step. And this will prevent them from forming pockets in the oven.

    Note: If you don't stuff the dough, skip this step.

10 minntes later:

  1. Using a rolling pin and lightly flouring the silicone mat or counter top, roll out each piece of dough into 6 to 8 inch circles.

    Note: Use a quarter turn motion to move the dough around as you roll – this will keep the dough round. Be careful not to roll out the stuffed dough too flat as they will burst and it will prevent them from puffing up in the oven.

  2. Place 3 to 4 pieces of the flat doughs onto the oiled sheetpans.

  3. Use a pastry brush to lightly oil the top of each dough. Sprinkle fresh rosemary and Himalayan sea salt on top of the dough. Or use your favorite herbs and toppings.

    Note: You can use your favorite pizza topings if you want to use the dough for pizza. Do not add too much toppings.

  4. Bake the prepared doughs approximately 12 minutes until the edges starts to get lightly brown and the bread is puffed up (like a pocket ptia bread).

    Note: I placed both of my baking sheets in the oven at the same time. One pan on the bottom shelf and the other on the middle shelf. Doing this require you to switch the pans half way through the bake time (6 minutes into baking).

  5. Remove the pans from the oven 12 minutes later and serve as desired. You can top with more fresh herbs, like parsley and butter it if you like. The breads will be very soft and super delicious.

    Note: Sometimes I use the flatbreads as a wrap – add your favorite wrap ingredients.

  6. Enjoy!

Recipe Notes

Soft Flatbread Recipe Tutorial

This dough is very flexible – can be used as a pizza dough or use it as a wrap.

If you prefer to use a stand mixer with a dough hook – be sure to add all the 5 cups of flour at the same time.

Nutrition Facts
Flatbread Dough : Softest dough
Amount Per Serving
Calories 471 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7g44%
Cholesterol 34mg11%
Sodium 674mg29%
Potassium 130mg4%
Carbohydrates 62g21%
Fiber 2g8%
Sugar 2g2%
Protein 16g32%
Vitamin A 284IU6%
Calcium 187mg19%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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