Get ready the dough:

Dissolve the yeast and sugar in a small basin inside the warm water. Let it rest until it foams, approximately five minutes or so.

Combine flour and salt in a large mixing dish. Create a well in the middle and pour the olive oil and yeast mixture into it.

Stirring the components will help a dough develop. On a surface dusted with flour, knead the dough for five to seven minutes, until smooth and elastic.

After greasing a basin, cover with a moist towel and let the dough rise in a warm environment for around one hour, or until twice in size.

Get ready the cheese stuffing:

Combine the feta, ricotta and mozzarella cheeses in a medium bowl. Add, if using, the egg and minced parsley. Stirring until well blended.

Get the flatbread assembled.

Set your oven for 375°F (190°C).

Separate the dough in half exactly. Roll every component into a circle approximately one-fourth-inch thick.

Center half of the cheese mixture into each dough circle. Arange the cheese so that the edges have around one inch of dough around them.

Forming a round or oval shape, fold the edges over the cheese filling and squeeze the seams to seal.

To equally spread the cheese, gently flatten the packed dough with your hands.

Prepare the flatbread by:

Drizzle olive oil on a large pan set over medium heat.

Put one of the packed dough circles in the pan. Cook on each side for three to four minutes, or until brown and crisp.

Arrange the cooked flatbread on a baking sheet, then brush with melted butter.

Proceed with the second dough round as well.

The cheese should melt and bubble after 10 to 15 minutes of preheated oven baking.

Serve:

Allow the flatbreads cool for a few minutes before slicing them.

Present hot, topped if preferred with fresh parsley.

Guidelines:

Feel free to use your preferred cheeses or add herbs or garlic to the cheese filling for more taste.

Cooking technique: Should you so like, the flatbread may be made totally in the pan without baking. After flipping the skillet over, just cover it with a lid to guarantee good melting of the cheese.

Serving Suggestions: Fresh salad, tomato soup, or as a stand-alone snack this cheesy flatbread goes rather well.

This mouthwatering cheese-stuffed flatbread is guaranteed to delight your taste receptors because it combines gooey cheese with a crunchy crust in the ideal balance.

Get ready the dough:

Dissolve the yeast and sugar in a small basin inside the warm water. Let it rest until it foams, approximately five minutes or so.

Combine flour and salt in a large mixing dish. Create a well in the middle and pour the olive oil and yeast mixture into it.

Stirring the components will help a dough develop. On a surface dusted with flour, knead the dough for five to seven minutes, until smooth and elastic.

After greasing a basin, cover with a moist towel and let the dough rise in a warm environment for around one hour, or until twice in size.

Get ready the cheese stuffing:

Combine the feta, ricotta and mozzarella cheeses in a medium bowl. Add, if using, the egg and minced parsley. Stirring until well blended.

Get the flatbread assembled.

Set your oven for 375°F (190°C).

Separate the dough in half exactly. Roll every component into a circle approximately one-fourth-inch thick.

Center half of the cheese mixture into each dough circle. Arange the cheese so that the edges have around one inch of dough around them.

Forming a round or oval shape, fold the edges over the cheese filling and squeeze the seams to seal.

To equally spread the cheese, gently flatten the packed dough with your hands.

Prepare the flatbread by:

Drizzle olive oil on a large pan set over medium heat.

Put one of the packed dough circles in the pan. Cook on each side for three to four minutes, or until brown and crisp.

Arrange the cooked flatbread on a baking sheet, then brush with melted butter.

Proceed with the second dough round as well.

The cheese should melt and bubble after 10 to 15 minutes of preheated oven baking.

Serve:

Allow the flatbreads cool for a few minutes before slicing them.

Present hot, topped if preferred with fresh parsley.

Guidelines:

Feel free to use your preferred cheeses or add herbs or garlic to the cheese filling for more taste.

Cooking technique: Should you so like, the flatbread may be made totally in the pan without baking. After flipping the skillet over, just cover it with a lid to guarantee good melting of the cheese.

Serving Suggestions: Fresh salad, tomato soup, or as a stand-alone snack this cheesy flatbread goes rather well.

This mouthwatering cheese-stuffed flatbread is guaranteed to delight your taste receptors because it combines gooey cheese with a crunchy crust in the ideal balance.

Get ready the dough:

Dissolve the yeast and sugar in a small basin inside the warm water. Let it rest until it foams, approximately five minutes or so.

Combine flour and salt in a large mixing dish. Create a well in the middle and pour the olive oil and yeast mixture into it.

Stirring the components will help a dough develop. On a surface dusted with flour, knead the dough for five to seven minutes, until smooth and elastic.

After greasing a basin, cover with a moist towel and let the dough rise in a warm environment for around one hour, or until twice in size.

Get ready the cheese stuffing:

Combine the feta, ricotta and mozzarella cheeses in a medium bowl. Add, if using, the egg and minced parsley. Stirring until well blended.

Get the flatbread assembled.

Set your oven for 375°F (190°C).

Separate the dough in half exactly. Roll every component into a circle approximately one-fourth-inch thick.

Center half of the cheese mixture into each dough circle. Arange the cheese so that the edges have around one inch of dough around them.

Forming a round or oval shape, fold the edges over the cheese filling and squeeze the seams to seal.

To equally spread the cheese, gently flatten the packed dough with your hands.

Prepare the flatbread by:

Drizzle olive oil on a large pan set over medium heat.

Put one of the packed dough circles in the pan. Cook on each side for three to four minutes, or until brown and crisp.

Arrange the cooked flatbread on a baking sheet, then brush with melted butter.

Proceed with the second dough round as well.

The cheese should melt and bubble after 10 to 15 minutes of preheated oven baking.

Serve:

Allow the flatbreads cool for a few minutes before slicing them.

Present hot, topped if preferred with fresh parsley.

Guidelines:

Feel free to use your preferred cheeses or add herbs or garlic to the cheese filling for more taste.

Cooking technique: Should you so like, the flatbread may be made totally in the pan without baking. After flipping the skillet over, just cover it with a lid to guarantee good melting of the cheese.

Serving Suggestions: Fresh salad, tomato soup, or as a stand-alone snack this cheesy flatbread goes rather well.

This mouthwatering cheese-stuffed flatbread is guaranteed to delight your taste receptors because it combines gooey cheese with a crunchy crust in the ideal balance.