Cheese stuffed flatbread | Recipe that never fails
In this recipe, I will be sharing my foolproof recipe for delicious cheese flatbread that has never failed me. Follow along as I show you step-by-step how to make this savory and satisfying dish that is sure to become a family favorite. Whether you are a beginner in the kitchen or a seasoned chef, this cheese flatbread recipe is guaranteed to impress. Watch until the end for all my tips and tricks to ensure your flatbread turns out perfect every time!We truly believe that HOME COOKING ALWAYS TASTES BETTER!
Ingredients
- 300 g yogurt plain yogurt
- 7 g baking soda
- 1 tsp sugar
- 1 tsp salt
- 1 unit egg
- 3 tbsp olive oil
- 450 g all-purpose flour
Instructions
- Pour the yogurt into a bowl and add baking soda, stir the yogurt with baking soda and let it react.
- Add sugar, and salt and mix well, you will see the reaction of the baking soda with the acidity of the yogurt.
- Add one egg and stir
- Pour Olive oil and mix well
- Sift the flour onto the mix and stir with an spatula
- Using a spatula, combine all of the ingredients to form a shaggy mass.
- There is no need to knead the dough for a long time, be careful not to add too much flour, otherwise, your dough will be too stiff and will result in a dense texture of the bread
- When the dough stops attaching to your hands is time to stop
- Place the dough into a bowl previously dusted with flour, cover it with a towel, and let it rest for 30 minutes
- Let it rest for 30 minutes
- Very gently deflate the dough and then divide it into 4 equal pieces. Shape each into a ball and then let them rest for 5 minutes. I use a damp kitchen towel to cover them, so the dough doesn’t dry out.
- Starting with the first dough ball you made, roll it into a 6-inch circle.
- Place a generous amount of cheese in the center of the round, then fold the edges up to meet at the center.Around 125g for each(1)
- Cook it on a preheated dry pan with the lid on, on a medium-slow fire.
- If you like to experiment with the flavors, you may add zaatar or Provence seasoning to the cheeseI added zaatar.
Video
Notes
TIP: You can make this flatbread and cook just 1 or 2 units (what you will eat straight away) and the rest of the raw flatbread place into a plastic bag or cover in cling film and bring it to the refrigerator to have it ready to cook when you need. You can quickly cook it fresh in just a few minutes for breakfast. It can be stored in the refrigerator for up to 3 days.
Notes:
(1) I think that Provolone or Mozzarella is the best match for this recipe, If you decide to use Mozzarella cheese, I would suggest to add salt.