Stuffed Bread in a Pan (pane in padella): Full of Cheese and So Easy to Make!
What’s the big idea here? Knead a simple dough and let it rise. Tuck in a dreamy combo of cheese, parsley, and sour cream. Seal it up. Flatten it. Pan-fry until it's golden on both sides. Brush with a spiced oil blend that adds a subtle punch.
This method of preparing stuffed bread in a pan is not only efficient but also versatile. You can experiment with various fillings, such as sautéed vegetables, cured meats, or different cheese combinations, to suit your taste preferences. The result is a satisfying dish that pairs well with salads, soups, or can be enjoyed on its own as a hearty snack.
What is Stuffed Bread?
Stuffed bread is a globe-trotter. From Middle Eastern manakish to Indian kulcha to Eastern European piroshki, almost every culture has some version of dough with a surprise inside. This recipe leans into Eastern European and Mediterranean comfort-food vibes—simple ingredients, big flavor, and a no-fuss method. Flatbreads filled with cheese or vegetables were traditionally cooked on hot stones or griddles by shepherds and farmers who needed quick, satisfying meals with whatever was on hand. This skillet version brings that same rustic energy, minimal tools, maximum flavor.
Pro Tips for the Best Stuffed Bread in a Pan
- Keep your filling on the thick side. Runny cheese filling makes sealing tricky.
- Seal the edges well by pinching them firmly so the cheese doesn't escape in the pan.
- After sealing, gently flatten into a cake shape without tearing.
- Low and slow wins the pan-fry game. Too hot and the outside burns before the dough cooks.
Do I Have to Let the Dough Rise?
Absolutely. The rise time develops the flavor and texture. Skipping out on this, results in dense, chewy bread.
Can I Bake These Instead of Pan-Frying?
You can, but they’ll miss that pan-seared charm. If you must bake, 190C (375F) for 20 minutes should do it.
How Do I Reheat Leftovers?
Reheat in a pan over low heat or wrap in foil and warm in the oven. Avoid microwaving because it makes them lose their edge.
What Else Can I Stuff These With?
Mashed potatoes, cooked ground meat, or sautéed veggies work great. Just make sure the filling isn’t watery.
Why Did My Bread Puff Unevenly?
Could be air pockets or uneven thickness. Try rolling the dough to a consistent size and thickness.
Ingredients
How to Make Stuffed Bread in a Pan
In a large bowl, combine flour, milk, sugar, yeast, oil, and a pinch of salt. Mix until a dough forms. Knead it for about 10 minutes until smooth and elastic and cover and let it rise for 1 hour.
In a large bowl, combine flour, milk, sugar, yeast, oil, and a pinch of salt. Mix until a dough forms. Knead it for about 10 minutes until smooth and elastic and cover and let it rise for 1 hour.
Mix the cheese, sour cream, chopped parsley, and a little salt in a bowl until creamy.
Mix the cheese, sour cream, chopped parsley, and a little salt in a bowl until creamy.
Once the dough has doubled, divide it into 8 equal pieces and roll each into a ball.
Once the dough has doubled, divide it into 8 equal pieces and roll each into a ball.
Flatten each ball slightly, place a spoonful of the cheese mixture in the center, then pinch and seal the edges to form a stuffed dough ball. Gently press each to get a flat cake shape.
Flatten each ball slightly, place a spoonful of the cheese mixture in the center, then pinch and seal the edges to form a stuffed dough ball. Gently press each to get a flat cake shape.
Heat a dry non-stick pan over medium-low heat. Cook each stuffed bread cake on each side until golden and puffed.
Heat a dry non-stick pan over medium-low heat. Cook each stuffed bread cake on each side until golden and puffed.
Mix paprika, dry garlic, and oil together. Brush this over the warm breads right after cooking for an extra kick.
Mix paprika, dry garlic, and oil together. Brush this over the warm breads right after cooking for an extra kick.
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