- 2½ cups all-purpose flour
- 2¼ tsp active dry yeast
- 1 tsp sugar
- ¾ tsp salt
- ½ cup plain yogurt
- ¾ cup warm water
- 2 tbsp oil
- 1½ cups shredded mozzarella
- Activate yeast.
- Make and knead dough.
- Let rise.
- Fill with cheese.
- Cook on skillet.
- Brush with butter.
Notes
- Cheese: Use low-moisture mozzarella to prevent leaks.
- Cooking: Medium-high heat works best.
- Storage: Refrigerate up to 2 days or freeze up to 2 months.
- Reheating: Reheat on skillet for best texture.
- Author: Maria Esposito
- Prep Time: 20
- Cook Time: 15
- Category: Bread / Side
- Method: Stovelop
- Diet: Vegetarian
