Easy Cheesy Flatbreads — The Ultimate Stuffed Paratha Recipe

A warm, flaky stuffed paratha filled with gooey cheese — what could be better? This Easy Cheesy Flatbreads recipe gives you tender, layered flatbreads with a melty cheese center. It’s perfect for breakfast, a snack, or a side with curry. The recipe below is written step-by-step and SEO-friendly: clear headings, quick facts, tips, variations, FAQs and a copy-ready meta title + description for publishing.

Quick Recipe Card

• Yield: 6–8 flatbreads (serves 3–4)

• Prep time: 20 minutes (plus 30 minutes dough rest)

• Cook time: 20–30 minutes (batch frying)

• Total time: 70–80 minutes

• Difficulty: Easy–Medium

Why you’ll love these cheesy flatbreads

• Quick pantry-friendly ingredients.

• Soft, flaky layers with a molten cheesy center.

• Versatile — make vegetarian, spicy, or use different cheeses.

• Great for make-ahead, freezing, and meal prep.

Ingredients

For the dough

• 2 cups (240 g) all-purpose flour

• 1/2 tsp salt

• 1 tbsp sugar (optional)

• 1 tbsp vegetable oil or ghee

• 3/4 cup (180 ml) warm water — add slightly more or less as needed

For the filling

• 1 cup shredded mozzarella (or a mozzarella+cheddar mix)

• 1/4 cup crumbled feta or grated paneer (optional — adds texture & salty tang)

• 1–2 green chilies, finely chopped (optional)

• 2 tbsp finely chopped fresh cilantro or parsley (optional)

• Salt & black pepper, to taste

For cooking

• Melted butter or ghee for frying (about 2–4 tbsp, more as needed)

• Extra flour for dusting while rolling

Equipment

• Large mixing bowl, rolling pin, griddle or heavy frying pan (tawa/skillet), spatula, kitchen towel or plate for stacking

Step-by-step instructions

Step 1 — Make the dough (10 minutes)

1. In a large bowl, mix 2 cups flour with 1/2 tsp salt and 1 tbsp sugar (if using).

2. Add 1 tbsp oil/ghee and rub it through the flour with your fingers until the mix looks sandy.

3. Gradually add warm water and mix until a soft, slightly tacky dough forms. Use about 3/4 cup to start — add a teaspoon at a time if it needs more.

4. Knead on a lightly floured surface for 5–7 minutes until smooth and elastic.

5. Cover with a damp cloth or plastic wrap and let rest at least 30 minutes (this relaxes the gluten and gives soft, pliable flatbreads).

Step 2 — Prepare the filling (5 minutes)

1. In a bowl, combine 1 cup shredded mozzarella, 1/4 cup crumbled feta/paneer (if using), chopped green chilies, cilantro, salt and pepper.

2. Mix well. Taste a tiny pinch (heat and salt can be adjusted depending on the cheese mix).

Pro tip: Grate cheese finely — it melts faster and more evenly. If the cheese seems very wet, fold in 1–2 tsp semolina or fine breadcrumbs to absorb extra moisture and reduce leakage.

Step 3 — Divide & stuff the dough (10 minutes)

1. Divide rested dough into 6–8 equal balls (approx. golf-ball sized). Keep them covered while you work.

2. Take one dough ball, flatten into a small disc with your palm. Place a heaped tablespoon (or more, depending on size) of cheese filling in the centre.

3. Bring the edges up and pinch firmly to seal the filling inside. Twist the top slightly and press the seam together so it’s tight.

4. Gently flatten the sealed ball and roll out into a circle about 6–7 inches (15–18 cm) in diameter. Roll gently — press lightly so the filling doesn’t tear through the dough. Patch any holes with extra dough.

Folding for flaky layers (optional): After sealing, flatten the ball slightly, roll into a small circle, brush a little ghee, roll into a loose cylinder, coil it into a spiral (like a cinnamon roll), flatten and then roll out. This creates internal layers and extra flakiness.

Step 4 — Cook the flatbreads (2–4 minutes per flatbread)

1. Heat a heavy skillet or tawa over medium–high heat. It should be hot but not smoking.

2. Place the rolled flatbread on the dry pan. Cook ~30–45 seconds until small bubbles appear; flip.

3. Brush the cooked side with ghee or butter, flip again and brush the other side. Press gently with a spatula to encourage even contact and crisping.

4. Flip and cook until both sides are golden brown and the cheese inside has melted — usually 2–3 minutes per side total (flip a few times for even browning).

5. Transfer cooked flatbreads to a plate and stack; cover with a kitchen towel to keep warm and soft.

Pro tip: If cheese peeks out, press it back into the seam with the spatula or trim the excess cheese carefully — it will crisp on the pan if left.

Step 5 — Serve

Serve hot. Ideal accompaniments: plain yogurt or raita, mango or lime pickle, chutney, or a curry. Great with chai for a snack.

Tips & troubleshooting

• Dough too sticky? Add a teaspoon or two of flour while kneading. Dough should be soft and slightly tacky but manageable.

• Avoid over-filling. Overfilling increases tearing and leaks. Use a modest amount of filling and flatten gently.

• Cheese not melting? Use finely shredded cheese and make sure the pan is hot enough — but not so hot that the outside burns before the inside melts.

• Make them flaky: Use the coil/roll technique (apply a thin layer of ghee, roll into a cylinder, coil, then flatten). This makes layers inside the paratha.

• No ghee? Use butter or neutral oil for frying, but ghee gives the best flavor.

Variations & swaps

• Vegetarian / spicy: Add finely sautéed onions, mashed potatoes, or spinach to the cheese; include red chili flakes or jalapeños.

• Different cheeses: Cheddar + mozzarella works well; provolone or gouda add smokiness. Avoid very wet cheeses (fresh mozzarella ball) unless you drain and pat dry.

• Whole wheat: Substitute half or all AP flour with atta/whole wheat flour — dough will need slightly more water and stronger kneading. Result is heartier, less flaky.

• Baked version: You can brush roulis of ghee and bake at 200°C (400°F) for ~10–12 minutes, flipping halfway — note texture will differ from pan-fried.

• Gluten-free: Use a tested gluten-free flour blend and expect a different texture; add xanthan gum per blend recommendation.

Make-ahead, storing & freezing

• Refrigerator: Store cooled flatbreads in an airtight container for 24–48 hours. Reheat in a hot skillet for 1–2 minutes per side.

• Freezing: Freeze cooled flatbreads between parchment paper in a zip bag for up to 2 months. Fry from frozen, adding 1–2 minutes per side, or thaw in fridge overnight.

• Reheating: Skillet on medium heat retains crispness best. Microwave will make them soft but less crisp.

enjoy!