Milk Flatbreads with Cheese and Herbs

Milk Flatbreads with Cheese and Herbs

Ingredients

For the Dough:

• 1 2/3 cups milk (400 ml, room temperature)
• 2 large eggs
• 1 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 3 tablespoons vegetable oil (45 ml)
• 1 2/3 cups wheat flour (200 g, sifted)

For the Filling:

• 1.8 oz green onion (50 g, finely chopped)
• 0.7 oz dill (20 g, finely chopped)
• 3.5 oz American cheese (100 g, grated)
• 3.5 oz Mozzarella cheese (100 g, grated)
• 0.7 oz butter (20 g, for greasing)

Preparing the Dough

1. Combine Wet Ingredients: In a large mixing bowl, pour in the room temperature milk. Add the salt, paprika, ground black pepper, and vegetable oil. Crack in the eggs and whisk everything together until you have a smooth, well-blended mixture.
2. Incorporate the Flour: Gradually add the sifted wheat flour into the wet ingredients, whisking continuously to avoid lumps. The resulting dough should be smooth and have a consistency similar to pancake batter.

Adding the Cheese and Herbs

1. Chop and Mix: Finely chop the green onions and dill, then fold them into the dough mixture, ensuring they are evenly distributed throughout the batter.
2. Grate and Add Cheese: Grate the American cheese and Mozzarella cheese using a coarse grater. Add the grated cheese to the dough, stirring gently to create pockets of cheese that will melt beautifully during cooking.

Cooking the Flatbreads

1. Heat the Pan: Place a pancake pan or non-stick skillet over medium heat. Lightly grease the pan with a small amount of vegetable oil to prevent sticking.
2. Pour the Batter: Pour a small ladleful of batter onto the hot pan, spreading it out evenly to cover the surface. The batter should be thin, similar to a pancake.
3. Add Cheese Filling: As the batter begins to set, sprinkle additional grated cheese onto one half of the flatbread. Fold the other half of the flatbread over the cheese to create a semi-circle, trapping the cheesy filling inside.
4. Cook to Perfection: Flip the flatbread carefully to ensure even cooking on both sides. Cook until both sides are golden brown and the cheese inside has melted, creating a crispy outside with a gooey, cheesy center.
5. Serve: Once cooked, remove the flatbread from the pan and place it on a serving plate. Optionally, brush with a bit of butter for added flavor and richness.

Serving Suggestions

These Milk Flatbreads with Cheese and Herbs are best served hot, straight from the pan. They make a delightful snack or meal on their own but can also be served with a side salad, a bowl of soup, or a dip like tzatziki or sour cream.

Tips for Success

• Consistent Batter: Make sure your batter is smooth and lump-free to ensure even cooking.
• Don’t Overfill: Avoid overfilling the  flatbreads with  cheese as this can make them difficult to flip and cause the cheese to ooze out.
• Adjust Heat: If the flatbreads are browning too quickly, reduce the heat slightly to allow the cheese inside to melt without burning the outside.

Nutrition Information

• Serving Size: 1 flatbread (based on 6 servings)
• Calories: Approximately 220 kcal
• Total Fat: 12g
• Saturated Fat: 6g
• Cholesterol: 80mg
• Sodium: 450mg
• Total Carbohydrates: 15g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 10g

Conclusion

These Milk Flatbreads with Cheese and Herbs are a delicious and versatile dish that’s perfect for any time of day. The combination of soft, fluffy flatbread with melted cheese and fresh herbs is both comforting and satisfying. Whether you’re making them for breakfast, lunch, or a light dinner, these flatbreads are sure to be a hit with everyone. Enjoy the savory, cheesy goodness in every bite!