Cheddar Cheese Flatbread Rolls are a delicious, buttery snack that bridges the gap between a savory pastry and a rustic flatbread. These handheld delights are filled with sharp cheddar cheese, rolled into strips, and pan-cooked to golden perfection—no oven required. The dough is simple, soft, and forgiving, and the preparation is surprisingly easy. Whether you’re cooking for a weekend brunch, a midday snack, or something quick to go with your evening tea, this recipe will satisfy cravings for something warm, cheesy, and comforting.
Flatbread has long been a staple in many cultures—Turkish gözleme, Indian paratha, or Georgian khachapuri—and this cheese-filled version is a delicious nod to those time-tested techniques with a more minimalist twist. You won’t need fancy ingredients or special equipment. Just a bowl, rolling pin, and skillet.
Cooking Time
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Preparation Time: 25 minutes
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Resting Time: 30 minutes
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Cooking Time: 25 minutes
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Total Time: 1 hour 20 minutes
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Yield: 16 flatbread rolls
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Cuisine: European-inspired street-style snack
Ingredients
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300 ml lukewarm water (1¼ cups)
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1 teaspoon salt (5 g)
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420 grams all-purpose flour (about 2⅔ cups)
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100 grams cheddar cheese, grated (about 1 cup packed)
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100 grams butter, melted (about ⅓ cup + 1 tablespoon)
Step-by-Step Cooking Directions
1. Make the Dough
In a large bowl, whisk together 300 ml lukewarm water with 1 teaspoon of salt until fully dissolved. Gradually add the flour, stirring with a spoon until a rough dough forms. Transfer to a floured surface and knead for 5–7 minutes, adding an extra tablespoon of flour if necessary, until smooth and elastic. Cover and let rest for 15 minutes.
2. Prepare the Filling
Grate 100 grams of cheddar cheese. Melt 100 grams of butter and set aside.
3. Divide and Roll
Divide the dough into 4 equal portions and shape into balls. Roll each dough ball into a thin oval or rectangle. Brush the surface generously with melted butter.
4. Fill and Roll
Cut each rolled oval into 4 strips (lengthwise). Sprinkle cheese down the center of each strip. Roll each into a tight cigar-like shape to enclose the filling. Pinch ends to seal.
5. Chill for Structure
Place the rolled strips onto a tray and refrigerate for 15 minutes. This helps firm them up for easier handling and cooking.
6. Flatten and Cook
Take each chilled roll and flatten into a round about 24 cm (9.5 inches) wide. Heat a non-stick skillet over medium heat. Cook each bread (no oil needed) for 3–4 minutes per side until golden with spots. Keep warm under a towel as you cook the remaining rolls.
7. Serve
Enjoy warm with dipping sauces, yogurt, or even as a base for a savory brunch dish.
Nutritional Information (Per Flatbread Roll, Approximate)
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Calories: 180
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Protein: 5 g
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Carbohydrates: 18 g
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Fat: 10 g
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Fiber: 1 g
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Sodium: 220 mg
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Calcium: 90 mg
The Origins and Popularity of the Recipe
Cheese-stuffed flatbreads are found in cuisines across Central Asia, Eastern Europe, and the Middle East. This particular preparation resembles a cross between Turkish gözleme and Balkan-style lepinja. The technique of rolling thin dough, brushing with butter, and cooking on a dry skillet is beloved for its simplicity and quick results. In recent years, these pan-fried breads have gained traction among food bloggers and home cooks for their oven-free method and versatile fillings.
Reasons Why You’ll Love the Recipe
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Fast and oven-free: No baking required, just a stovetop skillet.
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Customizable: Switch up the cheese or add herbs.
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Kid-friendly: Fun to eat and great for lunchboxes.
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Satisfying and savory: Crispy outside, melty cheese inside.
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Perfect for beginners: Easy-to-handle dough and minimal cleanup.
Health Benefits
While this is definitely comfort food, you can find some wholesome components:
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Cheddar cheese provides calcium and protein.
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Whole food ingredients: No preservatives or processed fillings.
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Customizable: You can use low-fat cheese or incorporate whole wheat flour for added fiber.
Serving Suggestions
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Serve with a bowl of warm tomato soup.
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Dip in garlic yogurt or spicy mayo.
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Add sliced olives or pickles on the side.
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Cut into bite-size pieces for party snacks.
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Pair with a fresh salad for a light meal.
Common Mistakes to Avoid
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Overloading the filling: This can cause leaks during cooking.
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Skipping rest time: The dough needs to relax for best texture.
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Too much flour during kneading: Leads to dense bread.
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High heat: May burn the outside before the inside is cooked.
Pairing Recommendations
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Drinks: Black tea, ayran (salty yogurt drink), or a light beer.
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Side dishes: Cucumber salad, roasted peppers, or tomato chutney.
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Main course companion: These make a great accompaniment to soups, stews, or grilled meats.
Cooking Tips
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Let dough rest covered to prevent drying out.
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Always use lukewarm water to activate gluten properly.
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Use a non-stick skillet or cast iron pan for even browning.
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Keep cooked breads covered in a towel to stay soft.
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Don’t skip chilling the filled rolls—it helps with shaping.
Similar Recipes to Try
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Turkish Gözleme with Spinach and Feta
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Georgian Khachapuri (cheese bread boat)
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Indian Paneer Paratha
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Eastern European Cheese Börek
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Cheesy Garlic Naan (skillet version)
Variations to Try
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Spicy: Add chopped jalapeños or chili flakes to the cheese.
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Herby: Mix fresh dill, parsley, or chives into the butter.
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Meaty: Include finely chopped cooked bacon or ham.
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Sweet: Fill with ricotta and honey for a dessert version.
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Vegan: Use plant-based cheese and vegan butter.
Ingredient Spotlight: Cheddar Cheese
Cheddar is a firm, cow’s milk cheese that originated in England but is now loved worldwide. Its bold, tangy flavor intensifies when cooked, making it perfect for flatbreads. Look for medium or sharp cheddar for the best contrast with the buttery dough. Pre-shredded cheese is convenient, but freshly grated melts better and has a fresher flavor.
Conclusion
Cheddar Cheese Flatbread Rolls are a joy to make and even better to eat. With simple pantry ingredients and minimal prep time, this is a reliable recipe you’ll return to again and again. Whether you’re feeding a family or just treating yourself, these cheesy, pan-cooked breads bring comfort and satisfaction in every bite.
Frequently Asked Questions (FAQ)
1. Can I make the dough in advance?
Yes, the dough can be made up to 24 hours in advance and stored in the refrigerator. Let it come to room temperature before rolling.
2. What kind of cheese works best for this recipe?
Cheddar is recommended, but mozzarella, gouda, or a mix of feta and herbs also work well.
3. Can I use whole wheat flour instead?
Yes, you can substitute up to half of the flour with whole wheat for added fiber, but the texture will be slightly denser.
4. How do I store leftovers?
Wrap cooked flatbreads in foil or plastic wrap and refrigerate for up to 3 days. Reheat in a pan to revive the texture.
5. Can I freeze them?
Yes, both the unbaked rolls and cooked flatbreads can be frozen. Freeze individually, then reheat directly in a pan or oven.
6. Why did my dough turn out sticky?
Too much water or too little kneading can cause this. Add a spoon of flour and knead a bit longer until smooth.
7. Is it okay to use salted butter?
Yes, but reduce the added salt in the dough slightly to compensate.
8. Can I bake these instead of pan-cooking?
Yes! Bake at 375°F (190°C) for about 18–20 minutes, turning halfway through for even browning.
9. What herbs pair best with this bread?
Fresh parsley, dill, thyme, or oregano add great flavor when mixed into the filling or brushed on top.
10. How thin should I roll the dough before filling?
Aim for about ⅛ inch (3 mm) thickness—thin enough to cook through but thick enough to hold the cheese without tearing.