Cheese And Herb Stuffed Flatbread

Cheese and Herb Stuffed Flatbread

Table of Contents

Ingredients
For the Dough:

All-Purpose Flour: 240 grams (about 1 1/2 cups)
Forms the base of the dough, providing structure and elasticity.
Salt: 1 teaspoon
Enhances the flavor of the dough and balances the richness of the cheese filling.
Warm Milk: 150 milliliters (about 3/5 cup)
Activates the gluten in the flour, resulting in a soft and pliable dough.
For the Filling:
Grated Cheddar Cheese: 150 grams (or your favorite cheese)
Melts beautifully and adds a rich, savory flavor to the flatbread.
Parsley: A bunch, chopped
Adds freshness and a mild herb flavor that complements the cheese.
Dill: A small bunch, chopped
Brings a unique, slightly tangy flavor that pairs well with the cheese and parsley.
For Cooking:
Butter: 60 grams, melted
Used to brush the flatbreads, giving them a golden, crispy exterior.

Instructions

Step 1: Prepare the Dough
Mix the Dry Ingredients:
In a large mixing bowl, combine 240 grams of all-purpose flour and 1 teaspoon of salt. Mix well to ensure the salt is evenly distributed throughout the flour.
Even distribution of salt helps to enhance the flavor of the dough.

Add the Warm Milk:
Gradually pour in 150 milliliters of warm milk, stirring continuously until a dough forms. The dough should be soft and slightly sticky.
Warm milk helps in activating the gluten, making the dough easier to work with.

Knead the Dough:
Transfer the dough to a lightly floured surface and knead for about 5 minutes, until it becomes smooth and elastic.
Kneading develops the gluten, which gives the dough its structure and elasticity.

Let the Dough Rest:
Place the dough back in the bowl, cover it with a clean kitchen towel, and let it rest for 20-30 minutes.
Resting allows the dough to relax, making it easier to roll out later.

Step 2: Prepare the Filling
Mix the Herbs and Cheese:
In a medium bowl, combine 150 grams of grated cheddar cheese, the chopped parsley, and dill. Mix well to ensure the herbs are evenly distributed throughout the cheese.
The combination of herbs adds freshness and a burst of flavor to the cheese filling.

Step 3: Assemble the Flatbreads
Divide the Dough:
After the dough has rested, divide it into equal-sized portions, depending on how large you want your flatbreads.
Dividing the dough evenly ensures consistent cooking.

Roll Out the Dough:
On a lightly floured surface, roll each portion of dough into a thin circle, about 1/4 inch thick.
Rolling the dough thinly ensures that the flatbread cooks evenly and quickly.

Add the Filling:
Place a generous amount of the cheese and herb mixture on one half of each dough circle. Fold the other half over the filling and press the edges together to seal.
Sealing the edges prevents the filling from leaking out during cooking.

Brush with Butter:
Lightly brush both sides of the filled flatbreads with the melted butter.
Brushing with butter gives the flatbreads a golden, crispy exterior.

Step 4: Cook the Flatbreads
Heat the Pan:
Heat a large, non-stick skillet or griddle over medium heat.
Cook the Flatbreads:
Place the flatbreads in the skillet, cooking each side for about 2-3 minutes, or until golden brown and crispy.
Cooking over medium heat ensures the flatbreads cook through without burning.
Brush with Additional Butter (Optional):
For an extra buttery flavor, you can brush the flatbreads with more melted butter after cooking.

Step 5: Serve
Serve Warm:
Serve the flatbreads warm, straight from the skillet. They are delicious on their own or paired with a dipping sauce like yogurt or sour cream.
Serving warm ensures the cheese is still melted and gooey, making each bite irresistible.

Nutritional Information (Per Serving)
Calories: Approximately 220-250 calories per flatbread
Protein: 6-8g
Fat: 12-14g
Carbohydrates: 22-25g
Fiber: 1-2g

Ingredients For the Dough:

Instructions

Step 1: Prepare the Dough Mix the Dry Ingredients: In a large mixing bowl, combine 240 grams of all-purpose flour and 1 teaspoon of salt. Mix well to ensure the salt is evenly distributed throughout the flour. Even distribution of salt helps to enhance the flavor of the dough.

Add the Warm Milk: Gradually pour in 150 milliliters of warm milk, stirring continuously until a dough forms. The dough should be soft and slightly sticky. Warm milk helps in activating the gluten, making the dough easier to work with.

Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 5 minutes, until it becomes smooth and elastic. Kneading develops the gluten, which gives the dough its structure and elasticity.

Let the Dough Rest: Place the dough back in the bowl, cover it with a clean kitchen towel, and let it rest for 20-30 minutes. Resting allows the dough to relax, making it easier to roll out later.

Step 3: Assemble the Flatbreads Divide the Dough: After the dough has rested, divide it into equal-sized portions, depending on how large you want your flatbreads. Dividing the dough evenly ensures consistent cooking.

Roll Out the Dough: On a lightly floured surface, roll each portion of dough into a thin circle, about 1/4 inch thick. Rolling the dough thinly ensures that the flatbread cooks evenly and quickly.

Add the Filling: Place a generous amount of the cheese and herb mixture on one half of each dough circle. Fold the other half over the filling and press the edges together to seal. Sealing the edges prevents the filling from leaking out during cooking.

Brush with Butter: Lightly brush both sides of the filled flatbreads with the melted butter. Brushing with butter gives the flatbreads a golden, crispy exterior.

Step 5: Serve Serve Warm: Serve the flatbreads warm, straight from the skillet. They are delicious on their own or paired with a dipping sauce like yogurt or sour cream. Serving warm ensures the cheese is still melted and gooey, making each bite irresistible.

Nutritional Information (Per Serving) Calories: Approximately 220-250 calories per flatbread Protein: 6-8g Fat: 12-14g Carbohydrates: 22-25g Fiber: 1-2g

Ingredients
For the Dough:

Step 1: Prepare the Dough
Mix the Dry Ingredients:
In a large mixing bowl, combine 240 grams of all-purpose flour and 1 teaspoon of salt. Mix well to ensure the salt is evenly distributed throughout the flour.
Even distribution of salt helps to enhance the flavor of the dough.

Add the Warm Milk:
Gradually pour in 150 milliliters of warm milk, stirring continuously until a dough forms. The dough should be soft and slightly sticky.
Warm milk helps in activating the gluten, making the dough easier to work with.

Knead the Dough:
Transfer the dough to a lightly floured surface and knead for about 5 minutes, until it becomes smooth and elastic.
Kneading develops the gluten, which gives the dough its structure and elasticity.

Let the Dough Rest:
Place the dough back in the bowl, cover it with a clean kitchen towel, and let it rest for 20-30 minutes.
Resting allows the dough to relax, making it easier to roll out later.

Step 3: Assemble the Flatbreads
Divide the Dough:
After the dough has rested, divide it into equal-sized portions, depending on how large you want your flatbreads.
Dividing the dough evenly ensures consistent cooking.

Roll Out the Dough:
On a lightly floured surface, roll each portion of dough into a thin circle, about 1/4 inch thick.
Rolling the dough thinly ensures that the flatbread cooks evenly and quickly.

Add the Filling:
Place a generous amount of the cheese and herb mixture on one half of each dough circle. Fold the other half over the filling and press the edges together to seal.
Sealing the edges prevents the filling from leaking out during cooking.

Brush with Butter:
Lightly brush both sides of the filled flatbreads with the melted butter.
Brushing with butter gives the flatbreads a golden, crispy exterior.

Step 5: Serve
Serve Warm:
Serve the flatbreads warm, straight from the skillet. They are delicious on their own or paired with a dipping sauce like yogurt or sour cream.
Serving warm ensures the cheese is still melted and gooey, making each bite irresistible.

Nutritional Information (Per Serving)
Calories: Approximately 220-250 calories per flatbread
Protein: 6-8g
Fat: 12-14g
Carbohydrates: 22-25g
Fiber: 1-2g