Two Cheeses Filled Flatbreads

I always say flatbread is one of those foods you should keep in your back pocket—it’s easy, fast, and you can top it with anything you have in the fridge. But this blue cheese and tomato version? It’s on another level.

It’s sharp, salty, sweet, and a little fancy without actually being difficult. I love how the cottage cheese makes the dough soft and pillowy, and how the sun-dried tomatoes and figs bring just enough richness and bite to balance out the boldness of the blue cheese. It’s got that sweet-salty thing going on that never gets old.

These flatbreads are rustic, messy in a good way, and they’re so satisfying. I like serving them hot right off the pan, slightly golden on the outside and gooey in the middle.

If you’re someone who likes recipes that feel a little elevated but don’t involve hours in the kitchen, then you’ll probably make these on repeat too. They’re great for a quick lunch or even a no-fuss dinner when you’re short on time.

Tips to Make This Recipe Work Best

• Don’t skip the baking powder—it gives the flatbread a lift and keeps it from feeling too dense. It will cook better.
• When chopping the sun-dried tomatoes, make sure they’re drained well. Too much oil can make the dough hard to handle.
• Flatten your dough thin enough so it cooks through quickly, but not so thin that the filling spills out when you seal it.
• Pinch the dough tightly at the top so the filling stays inside when it cooks. I usually hold it for a few seconds to make sure it sticks.

Ingredients

• 200g (1 ½ cups) self-rising flour
• 200g (¾ cup) cottage cheese
• 1 teaspoon baking powder (if using regular plain flour)
• 100g (3.5 oz) sun-dried tomatoes, chopped
• 1 tablespoon fresh basil, chopped
• 50g (1.75 oz) cream cheese
• 50g (1.75 oz) blue cheese, crumbled
• 2–3 figs, chopped or sliced
• Salt, to taste

Alternative Ingredients

If you don’t have blue cheese or just prefer something milder, you can swap it out with goat cheese or even feta. It still gives that salty punch but is a little less intense.

Instead of cottage cheese, you can use Greek yogurt in the dough. It changes the texture slightly but still gives a soft, chewy result.

No figs? Try a drizzle of honey or a few chopped dates instead. You still want something sweet to balance out the savory.

You can also use rehydrated dried tomatoes if that’s what you have on hand. Just soak them in warm water for about 10 minutes and drain before chopping.

Step 1: Mix the Dough

In a large bowl, combine the self-rising flour, and cottage cheese. If you are using plain flour, add baking powder. Mix until a dough forms. It should be soft but not sticky—add a little extra flour if needed.

Step 2: Divide and Shape

Cut the dough into 4 equal pieces. Roll each into a ball and set aside while you prepare the filling.

Step 3: Prepare the Filling

In another bowl, mix the sun-dried tomatoes, basil, cream cheese, blue cheese, figs, and a pinch of salt. Stir until well combined.

Step 4: Flatten the Dough

On a lightly floured surface, flatten each dough ball into a thin circle or oval. Don’t worry about making them perfect—this recipe is rustic and forgiving.

Step 5: Fill and Close

Spoon some of the filling into the center of each flatbread. Gather the edges and pinch toward the middle to seal, forming a pouch. Press gently to flatten slightly, being careful not to tear the dough.

Step 6: Cook the Flatbreads

Heat a non-stick pan over medium heat. Place one flatbread seam side down and cook for 2–3 minutes per side until golden brown and cooked through. Repeat with the remaining flatbreads.

How to Conserve This Recipe

These flatbreads are best eaten fresh, but you can keep leftovers in the fridge for up to 2 days. Store them in an airtight container. To reheat, use a pan over low heat or pop them in the oven at 350°F (175°C) for about 8 minutes. I don’t recommend the microwave because it makes the dough rubbery.

You can also freeze the flatbreads once they’re cooked. Let them cool completely, then wrap individually and store in a freezer bag. Reheat from frozen in the oven at 375°F (190°C) for 12–15 minutes. They’ll taste almost as good as fresh.

How to Serve This Dish

These blue cheese tomato flatbreads work for just about anything. You can serve them as a main course with a simple green salad, especially on a weeknight when you don’t feel like cooking a big meal. They also make great appetizers—just cut them into wedges and serve warm on a platter.

They’re filling enough to pack for lunch, and they don’t get soggy like sandwiches sometimes do. I’ve even wrapped one in foil and tossed it in a picnic basket. If you’re hosting brunch or a casual get-together, you could make them mini-sized for a more snack-style vibe. Honestly, they’re versatile enough that once you try them, you’ll start thinking up all kinds of variations.