Savoury Stuffed Sesame Flatbread
If you're looking for a homemade bread that's both beautiful and satisfying, this Savoury Stuffed Sesame Flatbread is the perfect recipe. Soft, fluffy yeast dough is filled with a flavorful herbed mince and cheese filling, then topped with a golden egg wash, sesame seeds, and fresh parsley before being baked until perfectly crisp on the outside and tender inside.
This stuffed flatbread is ideal for lunch, dinner, picnics, family gatherings, or as a delicious accompaniment to soups and salads. It can also be customized with your favorite fillings, making it a versatile recipe you'll want to make again and again.
Why You'll Love This Recipe
- Soft, fluffy homemade bread
- Golden, crispy sesame seed topping
- Juicy savory mince and melted cheese filling
- Easy to customize with different fillings
- Perfect for lunch, dinner, or entertaining
- Freezer-friendly
- Great served warm or at room temperature
Recipe Information
- Prep Time: 25 minutes
- Rising Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 45 minutes
- Makes: 2 large flatbreads (about 24 cm each)
- Course: Main Course, Bread
- Cuisine: Mediterranean-Inspired
- Difficulty: Intermediate
Ingredients
For the Dough
- 500 g bread flour
- 7 g instant yeast
- 10 ml sugar
- 5 ml salt
- 250 ml lukewarm water
- 30 ml olive oil
For the Filling
- 15 ml olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 300 g beef mince or chicken mince
- 5 ml ground cumin
- 5 ml ground coriander
- 2 ml salt
- 2 ml ground black pepper
- 60 ml fresh parsley, chopped
- 125 ml grated mozzarella or cheddar cheese
For the Topping
- 1 egg, beaten
- 15 ml milk
- 30 ml sesame seeds
- 30 ml fresh parsley, chopped
Equipment
- Baking tray lined with baking paper
Method
1. Make the Dough
In a large bowl, mix together the flour, yeast, sugar and salt.
2. Add the Liquids
Add the lukewarm water and olive oil. Mix to form a soft dough.
3. Knead
Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
4. First Rise
Place in a greased bowl, cover with a tea towel and allow to rise in a warm place for 1 hour, or until doubled in size.
5. Make the Filling
Heat 15 ml olive oil in a frying pan over medium heat. Add the onion and cook for 4 minutes until soft. Add the garlic and cook for 30 seconds.
6. Cook the Mince
Add the mince and cook until browned and cooked through. Drain any excess liquid.
7. Season
Add cumin, coriander, salt and pepper. Cook for 1 minute. Remove from heat and stir in the parsley and grated cheese. Allow to cool completely.
8. Preheat the Oven
Preheat the oven to 200°C.
9. Roll the Dough
Divide the risen dough into 2 equal pieces. On a floured surface, roll each piece into a 24 cm circle.
10. Fill
Place one circle on the prepared baking tray. Spread half the cooled filling over the dough, leaving a 2 cm border.
11. Seal
Place the second dough circle on top. Press and crimp the edges together to seal.
12. Prepare for Baking
Use your fingers to make small dimples all over the top of the bread. Cut 3 to 4 small slits in the top to allow steam to escape.
13. Egg Wash
In a small bowl, whisk together the egg and milk. Brush generously over the top of the bread.
14. Add the Topping
Sprinkle with sesame seeds and chopped parsley.
15. Bake
Bake for 18 to 20 minutes, or until deep golden brown and the bread sounds hollow when tapped on the bottom.
16. Serve
Allow to cool for 5 minutes before slicing into wedges.
Recipe Notes
- The filling must be completely cool before stuffing or it will make the dough soggy.
- You can substitute the mince with feta and spinach for a vegetarian version.
- Serve warm with soup, salad, or on its own.
- Keeps for 2 days in an airtight container.
Expert Tips
- Knead the dough thoroughly to develop gluten for a soft, fluffy texture.
- Let the dough rise in a warm, draft-free place until doubled in size.
- Avoid overfilling the bread to prevent leaks during baking.
- Crimp the edges firmly to keep the filling sealed inside.
- Brush generously with egg wash for a glossy, golden crust.
Variations
- Replace the mince with feta and spinach for a delicious vegetarian version.
- Use spicy lamb mince for a richer flavor.
- Add chopped olives or sun-dried tomatoes to the filling.
- Mix mozzarella with cheddar for extra cheesiness.
- Sprinkle nigella seeds along with sesame seeds for additional flavor.
Storage
Store cooled flatbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Reheat in a preheated oven at 180°C for 8–10 minutes to restore its crisp crust.
Freeze whole or sliced for up to 2 months. Thaw overnight before reheating.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes. Refrigerate the dough after the first rise and use it within 24 hours.
Can I use chicken mince instead of beef?
Absolutely. Chicken mince is a lighter alternative and works perfectly in this recipe.
Why should the filling be cooled first?
A hot filling can soften the dough, making it difficult to seal and resulting in a soggy texture.
Can I add more cheese?
Yes. Increase the cheese for an even richer and gooier filling.
What can I serve with stuffed flatbread?
It pairs beautifully with soup, salads, yogurt dips, roasted vegetables, or as part of a mezze platter.
Estimated Nutrition (Per Serving)
- Calories: ~520
- Protein: ~24g
- Carbohydrates: ~49g
- Fat: ~24g
- Saturated Fat: ~8g
- Fiber: ~3g
- Sugar: ~3g
- Sodium: ~520mg
Nutrition values are approximate and may vary depending on the ingredients used.
Final Thoughts
This Savoury Stuffed Sesame Flatbread combines soft homemade bread with a flavorful herbed mince and melted cheese filling, finished with a golden sesame seed crust. Whether served as a main meal, shared appetizer, or alongside soup and salad, this delicious stuffed bread is guaranteed to impress family and friends with its comforting flavors and beautiful presentation.
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