This stuffed flatbread recipe blends elements of Indian paratha and Moldovan placinte. The dough is similar in texture, while the fillings range from savory (farmer’s cheese with herbs or seasoned potatoes) to sweet (apples or sour cherries).
This homemade stuffed flatbread yields both crisp and tender breads filled with potato (a vegan option), fresh cheese, or a sweet apple-and-sour-cherry mixture.
No yeast or baking powder is required, making this an easy recipe to prepare as an appetizer with dips, make-ahead finger food, or a side for lunch or dinner. They also work well for feeding a crowd at family gatherings or parties.
A Different Stuffed Flatbread Recipe
I combined inspiration from Indian paratha and Moldovan placinte. In Moldova, placinte are cooked on a skillet and can be filled with potatoes, mushrooms, cheese, cabbage or sweet fillings such as sour cherries, apples or pumpkin.
In India, stuffed flatbread is called paratha — aloo paratha when filled with potatoes. Kulcha is similar but typically uses a leavened dough and different flour.
Homemade Stuffed Flatbread Is The Best
Making these flatbreads at home lets you control ingredient quality. They’re simple and made without highly processed ingredients, keeping them closer to wholesome food.
While not allergy-free, the recipe is straightforward and adaptable to different dietary needs by changing fillings.
This stuffed flatbread is a family favorite in our house, and I often make a few batches for my husband and guests.
How To Make Flatbread Dough
The dough requires only flour, salt, water and a little oil, and comes together in minutes. No leavening is needed. Mix the ingredients, then knead until the dough is smooth and elastic.
Divide the dough into small balls, dust them with flour, and cover to prevent drying. Let them rest so the dough becomes elastic and easy to roll without tearing.
Work with one ball at a time, keeping the others covered. Roll each ball into a thin disk before adding the filling.
Potato Stuffed Flatbread
For the potato filling use cooked potatoes (boiled or steamed) and mash them until mostly dry. Season with salt, pepper and onion, and for extra flavor stir in sautéed mushrooms or fresh herbs.
Cheese Stuffed Flatbread
Farmer’s cheese is an excellent choice: it has a fresh sweet-and-sour flavor that pairs beautifully with chopped scallions and dill. Combine the cheese with an egg and season well before filling the dough.
Sour Cherry And Apple Stuffed Flatbread
The sweet-sour combination of grated apple and drained sour cherries makes a wonderful dessert-style flatbread. A light dusting of powdered sugar after frying is a lovely finishing touch.
For the sweet filling, grate apples and drain sour cherries. Add a pinch of cinnamon or sugar if you like, though the fruit’s natural flavors are great on their own.
Print Recipe
Stuffed Flatbread Recipes: Potato, Cheese Or Sour Cherries
Ingredients
Flatbread Dough
- 4 cups (500g) all purpose flour – organic
- 1.3 cups (300 ml) water
- ½ tsp salt
- 3 tbsp avocado oil
Potato Filling
- 4 large boiled (or steamed) potatoes – and mashed
- 6 medium white mushrooms – chopped
- 1 onion – chopped
- ½ tsp salt
- ¼ tsp black cracked pepper
Cheese Filling
- 1 pound farmer’s cheese
- 4-5 scallions – chopped, or green onions
- 1 small bunch of fresh dill – chopped
- 1 egg
- ¾ tsp salt
Apple And Sour Cherry Filling
- 6 oz sour cherries
- 3 medium sweet and sour apples – grated
- 10 tbsp avocado oil – for frying
Instructions
Make The Flatbread Dough
- Place the flour, water and salt in a bowl and mix until a soft dough forms. Adjust water as needed depending on your flour.
- Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
- Divide into small balls (~3 inches), dust with flour, cover and let rest for 20 minutes.
- While the dough rests, prepare your chosen fillings.
Potato Filling
- Boil or steam potatoes until tender, then mash but keep them relatively dry to avoid a soggy filling.
- Sauté chopped onion and mushrooms until lightly caramelized, season with salt and pepper, and fold into the mashed potatoes.
Cheese Filling
- Combine farmer’s cheese with the egg, chopped scallions and dill. Season generously with salt.
Apple and Sour Cherry Filling
- Grate the apples and drain the sour cherries well. Combine and, if desired, add a pinch of cinnamon or sugar.
Stuff The Flatbreads
- On a floured surface roll one dough ball into a thin disk about 9–10 inches wide.
- Place roughly 1/2 cup of filling in the center, gather the edges to seal, then gently roll again to your preferred thickness.
- Heat a skillet with a little oil until hot. Fry each flatbread on low-medium heat 1–2 minutes per side, until golden brown.
- Transfer to a wire rack to keep them from getting soggy. Repeat with remaining flatbreads, adding a small drizzle of oil to the pan as needed.
- Cut into quarters and serve hot or at room temperature.
Video
Notes
Nutrition
Nutrition information is an estimate from an online calculator.