By Aqsa 
Nothing beats the aroma of freshly cooked flatbread wafting through the kitchen, especially when it’s oozing with mozzarella and packed with the rich, tangy flavor of sun-dried tomato pesto. Whether you’re looking for a quick lunch, a flavorful snack, or a crowd-pleasing appetizer, this sun-dried tomato and mozzarella flatbread recipe is the answer. It’s simple, satisfying, and ridiculously good.
Let’s dive into how you can whip up this cheesy goodness from scratch in under 30 minutes.
What Makes This Flatbread So Special?
This isn’t your average flatbread. The secret lies in the perfect pairing of thick Greek yogurt and self-raising flour, which creates a dough that’s soft on the inside, crisp on the outside, and super easy to make. No yeast, no waiting time. Just mix, knead, and roll. The filling is where the magic happens—sun-dried tomato pesto brings a burst of bold Mediterranean flavor, and melty mozzarella takes it to next-level delicious.
Ingredients You’ll Need
This recipe makes six cheesy flatbreads, perfect for sharing… or not.
175g / ¾ cup thick Greek yogurt
175g / 1½ cups self-raising flour
6 tsp sun-dried tomato pesto
160g / 1¼ cups grated mozzarella cheese (adjust according to your cheesy desires)
Optional: a sprinkle of herbs, chili flakes, or even extra pesto for dipping!
Step-by-Step:
1.Making the Dough
First things first, preheat your oven to 140°C (280°F). You’ll use this to keep your flatbreads warm and help them finish cooking through later.
Grab a mixing bowl and toss in your flour and Greek yogurt. Start mixing with a spoon, but be ready to get your hands in there. As the dough begins to come together, knead it into a smooth ball. This should only take a couple of minutes. If it’s a bit sticky, just add a touch more flour until you’ve got a dough that’s soft but not too wet.
2.Divide and Conquer
Once your dough is ready, divide it into six equal portions. This is the fun part—lightly flour your work surface and roll each piece out into a thin oval or circle. You don’t need perfection here. Rustic is charming.
3.Stuff It With Flavor
Take one rolled-out piece of dough and spread 1 teaspoon of sun-dried tomato pesto over half. Sprinkle 1/6 of your mozzarella cheese right over the pesto. Then fold the dough over the filling and pinch the edges closed.
Here’s a trick: flip the flatbread over and roll it gently to spread out the filling a bit. Don’t go too hard—just enough to shape it into a neat, cheesy parcel.
Repeat with your remaining five portions.
4.Pan-Frying Like a Pro
Heat a non-stick pan over medium-high heat. Once hot, place a flatbread in the pan and cover it with a lid. Let it cook for around 3 minutes until the bottom is golden and crispy. Then flip and cook for another 3 minutes with the lid on.
That steam under the lid? It’s going to help the dough puff up and cook evenly while keeping the cheese gooey and molten.
As each flatbread finishes, pop it onto a baking tray and keep it warm in the oven. This also ensures the centers cook through nicely—especially helpful if your flatbreads are on the thicker side.
5.Time to Serve!
Once all six flatbreads are golden, crispy, and ready to go, serve them warm. The cheese will be melty, the dough soft yet crisp, and the sun-dried tomato pesto will give a punch of flavor in every bite.
They’re perfect on their own, but even better with a dip. I personally love them with a homemade Greek yogurt and basil dip. But honestly, ranch, garlic sauce, tzatziki, or even marinara would all be amazing.
Why You’ll Love This Flatbread Recipe
This sun-dried tomato and mozzarella flatbread recipe is everything you want in comfort food—it’s easy, fast, and absolutely bursting with flavor. Plus, it’s super versatile.
Want to make it spicier? Add a pinch of chili flakes to the filling.
Need more greens? Toss in some fresh spinach or basil.
Feeding a crowd? Double the recipe—trust me, people will ask for more.
And if you’re looking for a kid-friendly snack, this one’s a winner. Kids love helping roll the dough and sprinkle the cheese, making it a fun kitchen activity for the whole family.
Can You Make It Ahead?
Absolutely. You can prep the dough and keep it in the fridge for up to 24 hours before you’re ready to roll and cook. You can even cook them in advance and reheat them in the oven for 5-10 minutes at 140°C (280°F). Still crispy, still cheesy, still delicious.
Final Thoughts
There’s something incredibly satisfying about making flatbread from scratch. And when it’s stuffed with gooey mozzarella and zesty sun-dried tomato pesto, it becomes the ultimate indulgent treat. Whether you’re cooking for yourself or sharing with friends, this sun-dried tomato and mozzarella flatbread recipe is bound to impress.
So go ahead—get your flour out, warm up that pan, and prepare for some serious flatbread bliss.
FAQs
1. Can I use all-purpose flour instead of self-raising flour?
Yes! Just add 1½ tsp baking powder per cup of all-purpose flour.
2. Can I bake the flatbreads instead of pan-frying?
You can, but pan-frying gives them that unbeatable crispy crust. Bake at 200°C (400°F) for 10-12 minutes if you prefer.
3. Is there a vegan version of this flatbread?
Definitely! Use a dairy-free yogurt and vegan cheese, and make sure your pesto is also vegan-friendly.
4. Can I freeze the flatbreads?
Yes. Once cooked, let them cool, then freeze. Reheat in the oven to bring back the crispiness.
5. What can I serve with these flatbreads?
They’re great with soups, salads, dips, or as a standalone snack. Try them with tomato soup or a fresh green salad for a complete meal.
Now, what are you waiting for? Your new favorite snack is just a few steps away.
Sun-dried Tomato and Mozzarella Flatbread Recipe
Learn how to make soft, cheesy Sun-Dried Tomato and Mozzarella Flatbreads with just a few ingredients.
Type: Flatbread / Snack / Appetizer
Cuisine: Mediterranean-Inspired / Fusion
Keywords: Sun-dried tomato flatbread, mozzarella flatbread, homemade flatbread, easy flatbread recipe, stuffed flatbread
Recipe Yield: 6 flatbreads
Calories: Approximately 250-300 kcal per flatbread (varies based on cheese amount)
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Recipe Ingredients:
- 175g / ¾ cup thick Greek yogurt
- 175g / 1½ cups self-raising flour
- 6 teaspoons sun-dried tomato pesto
- 160g / 1¼ cups grated mozzarella cheese (adjust to taste)
- Extra flour for dusting
- Optional: dips like ranch, yogurt-basil dip, or marinara for serving
Recipe Instructions:
Making the Dough:
First things first, preheat your oven to 140°C (280°F). You’ll use this to keep your flatbreads warm and help them finish cooking through later. Grab a mixing bowl and toss in your flour and Greek yogurt. Start mixing with a spoon, but be ready to get your hands in there. As the dough begins to come together, knead it into a smooth ball. This should only take a couple of minutes. If it’s a bit sticky, just add a touch more flour until you’ve got a dough that’s soft but not too wet.
Divide and Conquer:
Stuff It With Flavor:
Take one rolled-out piece of dough and spread 1 teaspoon of sun-dried tomato pesto over half. Sprinkle 1/6 of your mozzarella cheese right over the pesto. Then fold the dough over the filling and pinch the edges closed. Here’s a trick: flip the flatbread over and roll it gently to spread out the filling a bit. Don’t go too hard—just enough to shape it into a neat, cheesy parcel. Repeat with your remaining five portions.
Pan-Frying Like a Pro:
Heat a non-stick pan over medium-high heat. Once hot, place a flatbread in the pan and cover it with a lid. Let it cook for around 3 minutes until the bottom is golden and crispy. Then flip and cook for another 3 minutes with the lid on. That steam under the lid? It’s going to help the dough puff up and cook evenly while keeping the cheese gooey and molten. As each flatbread finishes, pop it onto a baking tray and keep it warm in the oven. This also ensures the centers cook through nicely—especially helpful if your flatbreads are on the thicker side.
Time to Serve!:
Once all six flatbreads are golden, crispy, and ready to go, serve them warm. The cheese will be melty, the dough soft yet crisp, and the sun-dried tomato pesto will give a punch of flavor in every bite. They’re perfect on their own, but even better with a dip. I personally love them with a homemade Greek yogurt and basil dip. But honestly, ranch, garlic sauce, tzatziki, or even marinara would all be amazing.