Gooey Brie & Cranberry Stuffed Flatbreads

If you have flour and yogurt, you’re already halfway to these gorgeously gooey brie and cranberry stuffed flatbreads. They use my favorite, magical two-ingredient dough and make wonderful party snacks everyone will love, perfect for festive celebrations.

I like to think of these LOVELY flatbreads as a grilled cheese, but better. Gooey, oozy brie, sweet but tart cranberry sauce all encased in a crispy on the outside, fluffy on the inside flatbread? Yes, please!

If you’ve never made my favorite two-ingredient dough before, you are in for a serious treat. It still blows my mind that just mixing flour and yogurt creates a wonderfully soft, easy-to-use dough that is SO versatile. Seriously – I use it to make quick garlic naan or herby cheese naan, pumpkin spice cinnamon rolls, easy homemade pizza bases, garlic butter dinner rolls and speedy two-ingredient dough bagels. You can use it in so many ways but this is my favourite for the festive season for sure.

You don’t even need to use a rolling pin – just press the dough out into rough circles, pile on cranberry sauce and brie, then seal up and pan-fry. The cranberry butter drizzled on top is dangerously delicious – and makes a wonderful festive toast topper too if you have any leftovers.

Ingredients You’ll Need

• Flour. Use self-raising flour if you have it, otherwise, use plain flour and a little baking powder.
• Greek yogurt. It’s important to use proper, thick Greek yogurt here – regular plain yogurt is too runny and you’ll end up having to use a lot more flour to make up your dough, which can mean it’ll be dense and doughy.
• Brie. You could use camembert instead if you like, and you don’t need to remove the rind, but you can if you like.
• Cranberry sauce. If you don’t like cranberry sauce, use any other chutney or jam – it’s lovely with sweet chili jam or fig and tamarind chutney.

The cranberry butter is GORGEOUS and lovely slathered over toast if you have any leftovers. You’ll just need butter, garlic and rosemary along with the cranberry sauce to make it.

How to make them

Mix your flour, yogurt and salt until you form a semi-smooth dough.

Divide into six pieces and roll them into balls. Flatten into a thick circle, then spoon on some cranberry sauce. Pile on the brie, then pinch and seal the dough together to seal at the top. Gently flatten it with your hands, pressing it into a small circle, about 4″/10cm in diameter.

Pan fry for a couple of minutes on each side, until golden. Spoon over the cranberry garlic butter while the flatbreads are hot, then serve.

Got a question?

Can I make these in advance?

They’re best served right away, but you can make the dough 24 hours ahead of time if you like, then just store it in the fridge. The cranberry butter will keep well in the fridge for 5 days too.

I don’t like brie – could I use a different cheese?

Yes! Use whatever cheese you like – mozzarella, gruyere or camembert are great swaps to make.

Could I use something other than cranberry sauce?

You definitely can – use whatever jam or chutney you have to hand. I love these with sweet chilli jam or fig and tamarind chutney too.

One dough, many ways

This straightforward two-ingredient dough makes so many wonderful things you might like to try too!

Like this recipe? Here are more easy festive party food ideas

If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @Zageer on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.

If you have flour and yogurt, you're already halfway to these gorgeously gooey brie and cranberry stuffed flatbreads. They use my favorite, magical two-ingredient dough and make wonderful party snacks everyone will love, perfect for festive celebrations. Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins

Servings: 6 flatbreads

Course: Appetizer
Cuisine: American

Ingredients Method Nutrition Notes

Ingredients

• 300 g self-raising flour
• 280 g Greek yogurt
• 1 teaspoon salt
• ⅓ cup cranberry sauce
• 1 small wheel of brie
• 3 tablespoons butter, softened
• ½ teaspoon flaky salt
• 3 garlic cloves, crushed
• 1 sprig of rosemary, finely chopped

Method

1. Mix the dough. Add the flour, Greek yogurt and 1 teaspoon of salt to a large mixing bowl. Use a spatula or wooden spoon to mix the ingredients until you end up with a lumpy-looking dough. At this point, go in with your hands and kind of squish the dough between your fingers, breaking up any clumps of yogurt into the flour. Knead the dough for a couple of minutes (I like to do this in the bowl – this way you pick up all the flour and don't make a mess on your bench). It should now look a lot smoother and more cohesive. Cover the dough with a clean tea towel while you make the cranberry butter.
2. Make the cranberry butter. Add the softened butter to a bowl along with the crushed garlic, ½ teaspoon of salt and 1 tablespoon of cranberry sauce. Mix well.
3. Fill the flatbreads. Divide the dough into six roughly equal pieces (use a scale if you want to get precise). Roll each piece into a ball, then use your hands to slightly flatten it into a circle (use a rolling pin to help if you prefer).You want the diameter to be about 4"/10cm. Spoon a heaped teaspoon of cranberry sauce into the middle of the circle, then place a couple of pieces of brie on top. Pinch the edges of the circle up into the middle, sealing the brie inside.Pinch and seal the dough to seal, then gently flatten the circle again, so it's about 4"/10cm in diameter.
4. Pan-fry the flatbreads. Set a large frying pan over medium-high heat. Pan-fry the flatbreads for about 3 to 4 minutes on each side, until crispy and golden brown. Transfer to a plate or wooden board, and cover with a clean tea towel to keep warm while you cook the rest of the flatbreads.
5. Drizzle with butter. Spoon the cranberry butter all over the warm, crispy flatbreads, then serve right away, while the cheese is gooey and the flatbreads are hot.

Nutrition

Serving: 1flatbread
Calories: 438kcal
Carbohydrates: 46.6g
Protein: 18g
Fat: 20.6g
Saturated Fat: 12.2g
Polyunsaturated Fat: 1.2g
Monounsaturated Fat: 5.9g
Trans Fat: 0.7g
Cholesterol: 63mg
Sodium: 1238mg
Potassium: 218mg
Fiber: 1.9g
Sugar: 7.9g
Vitamin A: 503IU
Vitamin C: 0.7mg
Calcium: 209mg
Iron: 1mg

Notes

STORAGE INSTRUCTIONS: Any leftovers can be reheated in the microwave or the toaster (just make sure the flatbreads are well sealed if you use a toaster!) They’re best the day they’re made but they’ll be fine reheated the next day. Any leftover cranberry butter will keep well, stored in the fridge, for 5 days. PREP AHEAD: You can make the dough the day before you want to make the flatbreads if you like, just wrap it in clingfilm and store it in the fridge. The cranberry butter can be made up to 5 days ahead of time. INGREDIENT NOTES: If you only have plain flour, add 1 teaspoon of baking powder. You can remove the rind of the brie if you like, but it’s fine to eat. Swap brie for camembert if you prefer, or you could use mozzarella or gruyere. You could use another jam or chutney instead of cranberry sauce – try it with sweet chilli jam or fig and tamarind chutney.