Butter Chicken Cheese Flatbread is the kind of recipe that feels cozy, rich, and satisfying from the very first bite. Golden pan-fried flatbreads are filled with creamy butter chicken, melty cheese, and finished with buttery edges that make every piece taste indulgent and homemade

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Why You’ll Love This Recipe

• Creamy Filling – The chicken, cooking cream, tomato paste, and cheese create a rich filling that tastes bold and comforting.
• Easy Dough – The dough uses basic pantry ingredients and comes together quickly without needing special equipment.
• Perfect Portions – Dividing the dough into 60 g balls gives you 6 even flatbreads that are easy to handle and fry.
• Great Texture – You get a soft dough interior, a sealed cheesy center, and a golden pan-fried exterior.
• Flexible Topping – A final brush of butter and a sprinkle of parsley or herbs adds freshness and makes the flatbreads look even better.

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Serving Suggestion

Serve these flatbreads warm, right after brushing them with butter, so the cheese stays soft and stretchy.  They work well as a main meal with a simple salad on the side.  

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Pro Tips for the Perfect Flatbread

• Keep the filling thick so it seals cleanly and does not spill out during frying.
• Use a little water on the edges before closing the dough to help it stick better.
• Do not overfill the flatbreads, because too much filling can make them hard to seal.
• Flour the tabletop lightly so the dough rolls out smoothly without sticking.
• Fry over medium heat so the outside turns golden before the inside has a chance to burn.

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Ingredient Notes

• Chicken Breast – 200 g chicken breast is enough for a flavorful filling that feels substantial without being too heavy.
• Cooking Cream – 110 ml cooking cream gives the filling its smooth, creamy texture and helps bind the tomato paste into a rich sauce.
• Tomato Paste – 1 tablespoon tomato paste or paprika paste adds depth, color, and a savory base to the filling.
• Shredded Cheese – 50 g shredded cheese goes into the filling, while 150 g more is used when assembling the flatbreads for that gooey, cheesy center.
• Olive Oil – A small amount of olive oil is used to fry the chicken and build flavor in the pan.
• Flour – Use enough flour to make a workable dough that is soft, elastic, and easy to roll.
• Baking Powder – Baking powder helps the dough puff slightly and gives it a lighter texture.
• Salt and Water – Salt seasons the dough, while water brings everything together into a smooth, kneadable mixture.
• Butter – Brushing the finished flatbreads with butter adds flavor, shine, and a softer finish.
• Parsley or Herbs – Fresh parsley or other herbs make a simple, bright finishing touch.

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Ingredients

For the filling

– 200 g chicken breast.

Season with:

1/2 tsp salt
• 1 tsp garlic (minced or powder)
• 1 tsp paprika
• 1 tsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp black pepper

– 110 ml cooking cream.

– 1 tablespoon tomato paste or paprika paste.

– 50 g shredded cheese.

– Olive oil, for frying.

For the cheese filling inside the bread

– 150 g shredded cheese.

For the dough

– 6 flatbreads total.

– 60 g per dough ball.

– 300 g flour.

– 6 g baking powder.

– 6 g salt.

– About 170 ml water, added gradually.

For finishing

– Butter, for brushing.

– Parsley or other topping herbs.

Instructions

Cook the chicken filling — Cut the chicken breast into small pieces. Heat a little olive oil in a pan, season with salt, garlic, paprika, curry powder, turmeric and black pepper. Cook the chicken until lightly golden and fully cooked.Add the tomato paste or paprika paste and stir it through the chicken. Pour in the cooking cream and let it cook until the filling becomes creamy and thick. Stir in the shredded cheese and let it melt into the mixture. Remove from the heat and let the filling cool slightly

Make the dough — In a bowl, mix the flour, baking powder, and salt. Add the water gradually and mix until a soft dough forms. Knead the dough until smooth. You can let it rest for a short time, but this is not necessary.

Shape the flatbreads — Lightly flour your work surface. Divide the dough into 60 g portions and shape each piece into a ball. Roll each ball into a thin round disc.

Fill and close — Place about 1 to 1 1/2 tablespoons of shredded cheese on one half of the dough, then add a spoonful of the chicken filling on top. Fold the dough over to close it. If needed, rub a little water on the edges so they stick better, then press the edges together firmly to seal. Repeat with the remaining dough balls and filling.

Cook the flatbreads — Heat a pan over medium heat. Fry each flatbread until golden on both sides. Brush the hot flatbreads with butter as soon as they come out of the pan. Finish with parsley or other herbs before serving.

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