Flatbreads stuffed with ham and cheese


Flatbreads stuffed with ham and cheese

By 31/03/2015

If you came and saw my kitchen right now you would be in for a shock.

Half cooked food, vegetables scattered everywhere along with fish and meat and pasta...

Before I finish with one recipe I am ready to commence with another and often another..so often there are 3 different meals cooking at the same time. Of course sometimes I burn everything and just throw it away whilst some horrible (Italian) word comes out of my mouth.. then I am ready to start again!

Today my recipe is stuffed flatbreads. If you fancy a tasty uncomplicated snack then this is for you! They do not require rising time so you can make them and  cook them straight away.

I have made mine with ham and cheese but they can be very nice with vegetables too instead of ham (like aubergines, zucchini or tomatoes).

  • Prep Time : 20 minutes
  • Cook Time : 12 minutes
  • Yield : 2



In a bowl put flour, oil, yeast, salt and mix well. Add the milk and the water and stir well. Working with your hands knead the dough on a lightly floured board for 5-10 minutes.

Continue kneading and make a smooth ball, then divide it into 4 equal parts.

Roll the dough into 4 circles of approx 23 cm or 9 inch diameter.

making stuffed flatbreads

Place the shredded ham and the cheese on top of two circles and cover with the second dough pushing well the edges together. You can use a fork to help in this.

Coat a pan with oil and put each circle of dough onto it. Sprinkle the top of the dough with olive oil.

flatbreads on pan

Cook on the stove over a low heat turning on both sides. This will take about 5 - 6 minutes each side. Keep checking to avoid burning your bread!

cooking flatbreads

cooking flatbreads

 Serve warm.
cheese and ham flatbreads

cheese and ham flatbreads

cheese and ham flatbreads

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12 Responses to Flatbreads stuffed with ham and cheese

  1. Dottie Sauchelli Balin

    Dear Alida,
    This recipe is very easy and looks amazing..I love cheese and ham stuffed and then gooey when you eat it. A perfect food dish to eat alone for a snack or added to a meal. This is great I am sure with veggies in it with the cheese. Oh my I think I will have to make this soon. I’m getting hungry.
    Alida, I will vote for you but when I click on the badge I am confused as I do not know where to go to vote? Do you have to register on line before you can vote? If you can give me some more info. When does the voting start and end?
    Thanks for a lovely dish and post. I can just see your kitchen with all the food spread out. I would be so stressed out. Hope you have a good week…
    Dottie 🙂

    • Alida

      Thank you Dottie. We enjoyed this very much!
      To vote you need to go to: Stage 1: Nominations: click on 12 BiB categories and then click on Nomination form which is where you can vote.
      I think the way to vote is confusing though.
      Thanks for your support Dottie. Hope you are having a good week x

  2. Dottie Sauchelli Balin

    Thanks Alida,
    I just voted for you I think…hope it worked. Your directions were better than what they wrote. Good Luck to you…..
    Dottie 🙂

    • Alida

      Thanks so much Dottie!

  3. gloria

    Alida these look absolutely delicious!:Make me feel hungry!!
    un abbraccio!

  4. la cucina di Molly

    Mia cara Alida, quante squisitezze prepari, sono veramente invitanti! Questa focaccia ripiena sarebbe perfetta per la cena, bravissima, ottima idea da rifare! Un abbraccio!

  5. Catherine

    Dear Alida Quite often my kitchen looks the very same!! I suppose we simply want to cook everything.
    This is a wonderful snack, lunch or even light dinner with a salad. I love meals like this.
    Have a very Happy and Blessed Easter to you and your family.
    xoxoxo Catherine

  6. Angie@Angie's Recipes

    This would be great for any meal! Seriously, I can even enjoy a large wedge for the breakfast!

  7. Kim Moran

    I was slightly sceptical about this recipe and thought I’d end up with a doughy mess in a pan. I was so wrong! It was delicious!
    So easy to make and tasted gorgeous!

    I used cheese, spinach, garlic and chilli and everybody loved them!

    • Alida

      I love the fillings you have used and I am pleased you enjoyed the recipe! :-))

  8. Maris

    I make a skillet pizza dough in the food processor, that requires no kneading and only 1 minute to complete. It includes beer for a yeast flavor and baking powder for a light crust. It is then cooked in the same method, in a skillet on top of the stove. I am thinking that I could roll my processor dough thinner, stuff it as shown here, and cook in a skillet as usual. Thanks for the great idea. It would also be very good with a Middle Eastern Butter Chicken filling, as for a stuffed Paratha.

    • Alida

      I really love the idea of adding beer. I do that when making a batter for frying food. I love flatbreads especially when I run out of bread in the house and I will try using a food processor next time as you suggest. Ciao!

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