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+ servings

Cheese and onion stuffed flatbreads

Prep Time1 hr 40 mins
Cook Time15 mins
Total Time1 hr 55 mins
Course: Side Dish
Servings: 6
Author: Becca Heyes


  • 300 g plain flour ~2 cups, plus more for dusting
  • 1 tbsp olive oil
  • Salt
  • Black pepper
  • cup ~150ml water ~2/3
  • 150 g cheddar cheese grated
  • 5 spring onions sliced
  • 2 tbsp oil
  • 2 tbsp butter


  • Add the flour, olive oil and salt and pepper to a large mixing bowl. Gradually adding the water, knead the mixture with clean hands until it comes together into a dough. The dough should be moist but not overly sticky, so you may not need all of the water (or you may need a dash more!). Continue to knead for a few more minutes, until the dough is fairly elastic. Place the ball of dough into a lightly oiled bowl, and cover with a tea towel. Leave to rest for 1 hour.
  • After an hour, divide the dough into six equal pieces. On a lightly floured surface, roll one of the balls into a rough oval or circle shape (don't worry if it's a bit irregular!). On one half of the circle, add a bit of the cheese and a few of the sliced spring onions (one sixth of each), leaving a small gap around the edge. Fold over the other half of the circle, and press down to remove as much of the air as possible. Seal around the edge with a fork (I also flipped mine over and used the fork on the other side as well to make sure it was well sealed). Again, press the flatbread down so that it's really flat with no air inside. Repeat with the remaining dough and fillings.
  • Add a little of the fat (I used a mixture of oil and butter) to a large frying pan, and allow it to heat up. When it's just sizzling, add your flatbreads (I did two at a time). Cook over a medium heat for a few minutes each side until golden brown. Transfer to a plate lined with kitchen paper while you cook the other flatbreads. Serve warm.