Heat 1 cup of water until it's warm, between 105°F to 115°F. Stir in 1 tablespoon of sugar followed by 2 ¼ teaspoons of active dry yeast, letting it sit until frothy for about 5 minutes.

In a stand mixer, combine 3 cups of all-purpose flour, 1 teaspoon of kosher salt, and 2 tablespoons of olive oil. Pour in the yeast mixture and mix on medium speed until you have a soft, stretchy dough, which should take about 5 minutes.

Transfer the dough to a greased bowl and cover it with a clean kitchen towel. Place the bowl in a warm spot, allowing the dough to rise and double in size for about 1 hour.

Finely chop a mix of fresh herbs and set aside 1 tablespoon for topping. In a separate bowl, combine ½ cup of crumbled feta cheese, 1 cup of shredded mozzarella, 1 beaten egg, chopped herbs, and a pinch of pepper. Mix until well combined and sticky. Divide the filling into 8 portions and chill in the refrigerator.

After the dough has risen, punch it down to release air, and divide it into 8 equal pieces. Let these pieces sit for 20 minutes covered with a towel. Roll each piece into a circle about 4 inches in diameter.

Place one portion of the cheese filling in the center, fold over the edges to seal it, and roll each filled ball into a flatbread about 6 inches wide.

Heat a skillet over medium heat. Once hot, cook each flatbread for 2-3 minutes on each side until golden brown and slightly puffy.

After flipping, brush each flatbread with melted butter or herb-infused olive oil to enhance richness and flavor.

Remove the flatbreads from the skillet and serve warm. These Cheese and Herb Stuffed Flatbreads are delightful on their own or can be drizzled with honey or served with marinara sauce for dipping.