There’s something about tiropita that feels like home. Flaky, salty, comforting — the kind of thing you tear into straight from the tray while it’s still warm. But sometimes, you want those same flavours without the fuss of filo. These tiropita-inspired stuffed flatbreads are my shortcut version: soft homemade dough wrapped around a simple mix of feta, mozzarella, olive oil and black pepper, then pan-fried until golden and blistered. They’re crispy on the outside, molten in the middle, and dangerously easy to make. This is how we eat tiropita now — rustic, indulgent and perfect for sharing (or not).

Ingredients

For the flatbreads,
300ml tepid water
1 tsp runny honey
7g active dry yeast
500g bread flour
1 tsp salt
For the filling,
180g grated mozzarella
200g feta, finely crumbled
20ml extra virgin olive oil
Freshly cracked black pepper
Olive oil for pan frying

1 hour to prepare | Yields 5

Method

Stir the yeast into the tepid water and let sit for 2 minutres until slightly foamy. Then add the flour, and knead for 5 minutes using a standing mixer on a regular speed. Or knead by hand for the double the time, until the dough is smooth and elastic.
Cover and leave to rise for 30 minutes, or until doubled in size. Once proved, punch the dough down and divide into 5 equal balls (150g - 160g each). Rest for 10 minutes before rolling.
For the filling, mix everything together until evenly combined and slightly creamy.
Divide into 5 portions (~75–80g each).
Roll each dough ball into a thin round (about 2–3mm thick). Place one portion of filling in the centre, leaving a border. Bring edges together and seal tightly. Gently roll back out to a flat round about ½ cm thick.
Heat a lightly oiled pan over medium heat. Cook each flatbread for 1-2 minutes per side until golden and blistered. Press gently with a spatula to encourage crispness.
Serve warm. Store in the fridge; reheat in the oven or airfryer, and consume within 2 days.