I really enjoy making this cheesy pull apart flatbread because it turns a handful of everyday ingredients into something warm, gooey, and incredibly satisfying. The dough is soft and chewy, the cheese melts into perfect pockets, and every piece pulls apart with ease. I always feel like this recipe delivers bakery-style comfort straight from my own skillet.
Why You’ll Love This Recipe
I love this recipe because it’s simple, comforting, and packed with flavor. I like how the dough comes together easily and doesn’t require any complicated techniques. I also enjoy how versatile it is, since I can change the cheese or seasonings depending on my mood. Most of all, I appreciate how the flatbread cooks quickly and fills the kitchen with an irresistible aroma.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup warm water
2¼ teaspoons active dry yeast
1 teaspoon sugar
3 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
1½ cups shredded mozzarella cheese
½ cup shredded cheddar cheese
3 tablespoons melted butter
½ teaspoon coarse salt
Directions
I begin by combining the warm water, yeast, and sugar in a bowl and letting it sit for about 5 minutes until it becomes foamy. Once the yeast has bloomed, I stir in the salt and olive oil, then gradually add the flour until a soft dough forms.
I knead the dough for about 6 to 8 minutes until it feels smooth and elastic. After that, I place it in a lightly oiled bowl, cover it, and let it rise until tripled in size, which usually takes about 1 hour.
When the dough is ready, I divide it into 6 equal pieces. I flatten each piece slightly, place a generous amount of shredded cheese in the center, and roll the dough around the cheese to form a tube. I twist or coil the tube into a spiral, then gently roll it out into a flat disk about 4 to 5 inches wide.
I heat a skillet over medium heat and cook each flatbread for about 2 to 3 minutes per side until golden brown and cooked through. Once finished, I brush both sides with melted butter and sprinkle coarse salt over the top before serving.
Servings And Timing
I usually make 6 flatbreads with this recipe. The total time is about 1 hour and 30 minutes, including 1 hour of rising time and around 30 minutes for shaping and cooking.
Variations
I like experimenting with different cheeses such as pepper jack for a spicy kick or a mild provolone for extra creaminess. Sometimes I add garlic powder, dried oregano, or Italian seasoning to the dough for more flavor. For a sweeter twist, I reduce the salt slightly and drizzle honey over the warm flatbread.
Storage/Reheating
I store leftover flatbreads in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer warming them in a skillet over low heat or in the oven until heated through. This keeps the bread soft and the cheese melty.
FAQs
Can I prepare the dough in advance?
I often make the dough a day ahead and let it rise slowly in the refrigerator. I bring it to room temperature before shaping.
What if I don’t have a skillet?
I’ve baked these flatbreads on a hot griddle or in a heavy pan, and they turn out just as good.
Can I use whole wheat flour?
I sometimes substitute half of the flour with whole wheat flour, but I keep part all-purpose to maintain softness.
Why didn’t my dough rise?
I’ve learned this usually happens if the yeast is expired or the water is too hot. I always make sure the water is warm, not hot.
Can I freeze the dough?
I freeze the dough after the first rise. I thaw it overnight in the refrigerator before using.
Conclusion
I keep coming back to this cheesy pull apart flatbread because it’s easy, comforting, and endlessly adaptable. It’s the kind of recipe that feels special every time I make it, whether I’m serving it as a snack, a side, or the main event.
This cheesy pull apart flatbread is warm, soft, and filled with melty cheese. Made from a simple yeast dough and cooked on a skillet, each piece pulls apart easily for a comforting, bakery-style experience at home.
Total Time:1 hour 30 minutes
Yield:6 flatbreads
Ingredients
1 cup warm water
2¼ teaspoons active dry yeast
1 teaspoon sugar
3 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
1½ cups shredded mozzarella cheese
½ cup shredded cheddar cheese
3 tablespoons melted butter
½ teaspoon coarse salt
Instructions
In a bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
Add salt and olive oil, then gradually mix in flour to form a soft dough.
Knead for 6–8 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 1 hour or until tripled in size.
Divide dough into 6 equal pieces. Flatten each piece, place cheese in the center, and roll into a tube. Twist into a spiral and flatten into a 4–5 inch disk.
Heat a skillet over medium heat. Cook each flatbread 2–3 minutes per side until golden and cooked through.
Brush cooked flatbreads with melted butter and sprinkle with coarse salt. Serve warm.
Notes
Use different cheeses or seasonings for variety.
Make the dough a day ahead and refrigerate for slow rising.
