Step 1

Combine lukewarm water, yeast, and sugar in a small bowl. Keep aside till frothy and bubbly, about 5-10 minutes.

Step 2

Whisk the flour and salt in a large bowl.

Step 3

Pour in the yeast mixture and olive oil into the dry ingredients.

Step 4

Use a wooden spoon or a spatula to combine all the ingredients into a rough, shaggy mass.

Step 5

Turn this out on a lightly floured work surface and knead for about 10 minutes, until the dough is smooth and elastic. You can use a stand mixer too.

Step 6

Transfer the smooth dough to a lightly greased bowl, cover with plastic wrap or a damp kitchen towel. Place in a draft-free place for 1-1.5 hours or until doubled in size.

Step 7

After the dough has proofed, deflate it very gently and divide into 8 equal-sized portions.Shape each into a ball and let them rest for 5-10 minutes. Make sure they are covered with plastic wrap or a damp kitchen towel,so the dough doesn't dry out.

Step 8

Starting with the first dough ball you made, roll it into a 4" circle.

Step 9

Place 1.5 -2 tbsp of the grated cheese in the center of the dough, then fold the edges up to meet at the center. Pinch the seam tightly then shape into a ball again.

Step 10

Roll it into a 6" disc, about 1/4" in thickness. Repeat for all the remaining dough balls.

Step 11

Place the rolled-out discs on a parchment or Silpat lined tray, cover with a damp kitchen towel and let rest for 20 minutes.

Step 12

Heat your cast iron skillet, grease it lightly with oil. Wipe off the excess with a tissue.

Step 13

Carefully place a cheese-stuffed flatbread on the hot skillet. Let it cook for 2-3 minutes or until the underside is golden brown.Flip it and let it cook on the other side it puffs up and is golden brown.

Step 14

Take it off the heat and serve warm.

Step 15

You can also brush it with butter or olive oil and sprinkle some dried oregano or parsley. Enjoy!