Cheese-Filled Pan Bread

Cheese-Filled Pan Bread (No Oven Required)

This is cooked entirely on the stovetop in a skillet, creating a steamed and fried effect—a soft, fluffy top and a crispy, golden-brown, fried-cheese bottom.

Prep Time: 15 minutes (plus 1 hour rising)
Cook Time: 20-25 minutes
Serves: 4-6

Ingredients

For the Dough

• 2 cups all-purpose flour, plus more for dusting

• 1 teaspoon instant yeast (or active dry yeast)

• 1 teaspoon sugar

• 3/4 teaspoon salt

• 3/4 cup warm water

• 2 tablespoons olive oil

For the Filling & Cooking

• 2 cups shredded low-moisture mozzarella cheese (or a mix of mozzarella and provolone)

• 2 tablespoons unsalted butter, for the pan

• Optional but Recommended: 1 teaspoon garlic powder, 1/2 teaspoon dried oregano to mix into the cheese, and a pinch of flaky sea salt for finishing.

Instructions

1. Make the Dough: In a medium bowl, whisk together the flour, yeast, sugar, and salt. Add the warm water and olive oil. Mix with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Form into a ball.

2. Let it Rise: Place the dough in a clean, lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm place for 1 hour, or until doubled in size.

3. Shape the Bread: Punch down the dough and turn it out onto a floured surface. Roll or pat it into a 10-inch circle.

4. Stuff It: Pile the shredded cheese (and seasonings, if using) right in the center of the dough circle. Gather the edges of the dough up and over the cheese, pinching them firmly together to form a sealed ball. Gently flatten the ball with your palms into a disc about 8 inches wide. Be careful not to tear it.

5. Pan-Fry and Steam: Melt the 2 tablespoons of butter in a 10-inch non-stick skillet over medium-low heat. Carefully place the stuffed dough seam-side down in the skillet. Cover with a tight-fitting lid, turn the heat to the lowest setting, and cook for 10-12 minutes. The bottom will fry to a deep golden brown while the steam cooks the dough through.

6. Flip and Finish: Remove the lid. Using a spatula, carefully flip the bread. The fried bottom will now be facing up, looking gorgeous. Cover again and cook for another 8-10 minutes on low, until the new bottom is equally golden and the bread sounds hollow when tapped. The cheese inside will be perfectly molten.

7. Serve: Slide onto a cutting board, sprinkle with a little flaky sea salt, and slice into wedges. Serve immediately for the most dramatic cheese pull.

Two Ridiculously Easy Dipping Sauces (Because We Love 4-Ingredient Things)

• Garlic Butter Dip: Melt 2 tbsp butter, stir in 1 minced garlic clove and a pinch of salt.

• Spicy Marinara: Warm 1/2 cup marinara sauce with a pinch of red pepper flakes.

This bread is a blank canvas. You could add chopped pepperoni, a smear of pesto, or crumbled bacon to the cheese filling for an entirely different experience. Would you like to go in a meat-lover’s direction next, or is there another comfort food classic on your mind?