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Separate the dough in half exactly. Roll every component into a circle approximately one-fourth-inch thick.
Center half of the cheese mixture into each dough circle. Arange the cheese so that the edges have around one inch of dough around them.

Forming a round or oval shape, fold the edges over the cheese filling and squeeze the seams to seal.

To equally spread the cheese, gently flatten the packed dough with your hands.

Prepare the flatbread by:

Drizzle olive oil on a large pan set over medium heat.

Put one of the packed dough circles in the pan. Cook on each side for three to four minutes, or until brown and crisp.

Arrange the cooked flatbread on a baking sheet, then brush with melted butter.

Proceed with the second dough round as well.

The cheese should melt and bubble after 10 to 15 minutes of preheated oven baking.