EASY CHEESE FLATBREAD - NO YEAST
Easy Cheese Flatbread: No Yeast, No Oven, Ready in 10 Minutes!These cheesy flatbreads are crispy outside with an irresistible flaky shell and a stretchy cheese filling: they're incredibly easy to make!No yeast, no oven: this is an instant bread recipe: in just 10 minutes and a few simple ingredients, you can enjoy these warm, melty cheese-filled bread.I divided the dough in 4 pieces so I got 4 single serve stuffed flatbreads, but you can just make one larger flatbread without splitting the dough.They feature a neutral taste, so are perfect to serve as side dish or also for breakfast, a quick snack, treat, appetizer or even a light meal!
Ingredients
- 120 g (1 cup) all purpose flour
- 1/8 tsp salt
- 65-70 g (1/4 cup + 1-2 tsp) milk lukewarm
- 14 g (1 tbsp) unsalted butter melted
- 90 g (3 oz) Mozzarella cheese shredded; or any other similar cheese like Cheddar...
Instructions
- In a large bowl mix together flour and salt.
- Add milk, melted butter and mix until get a very soft and not too sticky dough.
- Quickly knead just 2 minutes to get a smooth dough ball, then cover with plastic wrap and let it rest for at least 15 mintues.
- Divide the dough in 4 then roll every piece until get a medium-thin round disc.
- Pace about 1 tbsp of shredded cheese in the center, then fold the dough edges and bring them toward the center: make sure to pinch the dough to completely cover the filling and well seal.
- Invert the stuffed dough ball and gently press thetop with your fingers to create a medium thick disc.
- Proceed for every dough piece: you get 4 stuffed mini flatbreads.
- Slightly preheat a pan over medium heat, then melt in 1/2 tbsp of butter.
- Cook flatbreads over medium heat with a lid for about 5-6 minutes. Then flip and cook the other side for about 3 minutes or until golden brown.
- Serve immediately!
Video
Notes
Store in refrigerator for 2 days then reheat into a non-stick pan.
Store in freezer for up to 3 months.