Garlic butter with parsley and mozzarella stuffed flatbreads recipe

Name: Garlic butter with parsley and mozzarella stuffed flatbreads
Yield: Serves 4
Ingredients: 200g self-raising flour, plus extra for dusting; 200g full-fat natural yogurt; 80g garlic butter, at room temperature or 80g salted butter and 1 clove crushed garlic; 60g garlic and herb soft cheese; 2 tbsp chopped fresh flat leaf parsley; 60g grated mozzarella

Stuff soft 2-ingredient flatbreads with mozzarella and parsley then fry until the cheese is melted and the bread is golden. We like ours glazed with extra garlic butter.

See method

Serves 4
10 mins to prepare and 5 mins to cook
446 calories / serving

Vegetarian

Shop your ingredients

Stockwell & Co. Self Raising Flour 1.5Kg
Aldi Price Match
200g self-raising flour, plus extra for dusting
£0.70
£0.47/kg
Yeo Valley Natural Yogurt 150G
200g full-fat natural yogurt
£0.85
£5.67/kg
Lurpak Garlic Butter 125G
80g garlic butter, at room temperature or 80g salted butter and 1 clove crushed garlic
£2.50
£20.00/kg
Tesco 50% Less Fat Garlic & Herb Soft Cheese 200g
60g garlic and herb soft cheese
£1.30
£6.50/kg
Tesco Fresh Cut Flat Leaf Parsley 30G
Aldi Price Match
2 tbsp chopped fresh flat leaf parsley
£0.50
£16.67/kg
Tesco Grated Mozzarella 250G
Any 2 for £4.50 Clubcard Price - Selected Sliced And Grated Cheese
Offer valid for delivery from 30/09/2026 until 28/02/2027
60g grated mozzarella
£2.50
£10.00/kg

Method

In a large bowl, mix the flour, yogurt and a pinch of salt to a soft dough. Knead a few times on a well-floured surface to form a ball and cut into 4 pieces.
Make each piece into a ball and flatten slightly.
Mix together half of the garlic butter or softened butter and garlic, the soft cheese, 1 tbsp of the chopped parsley and grated mozzarella in a bowl until it forms a paste.
Heap the mixture into the centre of each piece of the dough. Bring up the edges to cover the filling, pinching together to close, then flatten slightly.
Cook in a dry nonstick frying pan over low-medium heat for 4-5 mins on each side until well browned and puffy. Let them cool slightly before eating.
Once all of the flatbreads are cooked, melt the remaining 40g garlic butter in the same frying pan and stir through the rest of the chopped parsley. Drizzle the extra garlic butter over the flatbreads before serving.