cheese flatbread

Cheese Stuffed Flatbread

tsp Yeast

Sugar

All-purpose flour

Salt

tbsp Olive oil

(200 gms) Mozzarella cheese, grated

Combine lukewarm water, yeast, and sugar in a small bowl. Keep aside till frothy and bubbly, about 5-10 minutes.

Whisk the flour and salt in a large bowl.

Pour in the yeast mixture and olive oil into the dry ingredients.

Use a wooden spoon or a spatula to combine all the ingredients into a rough, shaggy mass.

Turn this out on a lightly floured work surface and knead for about 10 minutes, until the dough is smooth and elastic. You can use a stand mixer too.

Transfer the smooth dough to a lightly greased bowl, cover with plastic wrap or a damp kitchen towel. Place in a draft-free place for 1-1.5 hours or until doubled in size.

After the dough has proofed, deflate it very gently and divide into 8 equal-sized portions.Shape each into a ball and let them rest for 5-10 minutes. Make sure they are covered with plastic wrap or a damp kitchen towel,so the dough doesn&#39;t dry out.

Starting with the first dough ball you made, roll it into a 4&quot; circle.

Place 1.5 -2 tbsp of the grated cheese in the center of the dough, then fold the edges up to meet at the center. Pinch the seam tightly then shape into a ball again.

Roll it into a 6&quot; disc, about 1/4&quot; in thickness. Repeat for all the remaining dough balls.

Place the rolled-out discs on a parchment or Silpat lined tray, cover with a damp kitchen towel and let rest for 20 minutes.

Heat your cast iron skillet, grease it lightly with oil. Wipe off the excess with a tissue.

Carefully place a cheese-stuffed flatbread on the hot skillet. Let it cook for 2-3 minutes or until the underside is golden brown.Flip it and let it cook on the other side it puffs up and is golden brown.

Take it off the heat and serve warm.

You can also brush it with butter or olive oil and sprinkle some dried oregano or parsley. Enjoy!

This is such a delicious idea! I also added breakfast potatoes and beans with the colby jack cheese. Dinner was a big hit!

This 4-ingredient stuffed flatbread is yeast-free &amp; optionally gluten-free with a flavorful sun-dried tomato, basil, and cheese filling. A quick, crowd-pleasing lunch, dinner, or snack!

Stuffed Flatbread Without Yeast

gluten-free flour (1:1 or regular flour)

tsp baking powder

tsp salt

dairy-free yogurt

sun-dried tomatoes

vegan cheese

Tbsp vegan cream cheese

garlic

Italian seasoning (optional)

Salt & pepper (to taste)

basil (chopped)

I recommend using my metric measurements in grams for exact results. Also, watch the video in the post for easy visual instructions.First, soak the sun-dried tomatoes in hot water for at least 10 minutes (then drain). Also, finely mince the garlic, chop the basil, and set aside.

Meanwhile, combine all the flatbread ingredients (flour, yogurt, baking powder, and salt) in a medium mixing bowl and stir – first with a wooden spoon/spatula, then knead it with your hands into a smooth dough.If the mixture is too dry, add a tablespoon of extra yogurt. If it’s too wet, add a spoonful of flour and knead again.

Shape the dough into a ball and divide the dough into 4 equal portions, rolling each into a smaller ball over a lightly floured surface. Cover with plastic wrap and set aside.

Next, chop the sun-dried tomatoes and transfer them to a medium bowl with the vegan shredded cheese, cream cheese, minced garlic, chopped basil, Italian seasoning, and salt &amp; pepper (added to taste). ‘Mash’ the mixture with a fork to combine.

Flatten the dough balls with your fingers into a disk around 4-inches (10 cm wide).

Add about a tablespoon of filling to the center of each and fold the edges of the dough over the filling to meet in the center, pinching it closed to seal.Optionally flatten it just a little to smooth the seam side and remove any air bubbles – into a thick disk.

Meanwhile, preheat a large skillet over medium heat. Once hot, add the flatbread and allow them to cook for about 5 minutes per side with a lid on – until golden brown and slightly crisp on both sides. Enjoy!If you’re making gluten-free stuffed bread, I recommend adding a splash of water to the skillet to prevent the dough from drying while it cooks.

A new favorite! Made it twice this week! So versatile and quick compared to other dough-based recepies.

It’s perfect airfried in my airfried oven making sure dough is cooked through!
Thanks for recipe

That looks amazing! I will have to try it.

https://content.jwplatform.com/videos/0wLsdlSz.mp4

This 4-ingredient stuffed flatbread is yeast-free & optionally gluten-free with a flavorful sun-dried tomato, basil, and cheese filling. A quick, crowd-pleasing lunch, dinner, or snack!

Top 2 cheese flatbread recipes from across the web

The most viewed cheese flatbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cheese Stuffed Flatbread

Stuffed Flatbread Without Yeast

Top 2 cheese flatbread recipes from across the web

The most viewed cheese flatbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheese Stuffed Flatbread

Stuffed Flatbread Without Yeast

The most viewed cheese flatbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine