Cheesy Pull Apart Flatbread
you're making mealtime meaningful.
I’ve made flatbread before; it’s actually one of my favorite quick breads. I’ve adapted my Greek-themed flatbread for one that is all about the pull-apart cheesiness. These golden disks of incredible cheesy goodness are beyond irresistible.
Breadmaking is made super easy with this flatbread recipe. The process begins with a yeast mixture, then adding salt and flour after the yeast has bloomed. The dough will require some kneading to help it develop the right texture, smooth and soft. It will rest in an oiled bowl for an hour, proofing until tripled in size (approximately one hour).
Once the dough has risen and divided into equal parts, it’s ready for the cheese and a little more manipulation to turn the dough balls into oblong pieces. Cheese is rolled into the bread to achieve a tube shape. That tube is pulled and rolled into a spiral, then flattened and shaped with a rolling pin into a flat disk, about 4-5” in diameter.
The flatbread is ready for the skillet, where the heat will transform the pale disk into a golden circle of toasty, cheesy bread. Nothing ever goes wrong when butter is added to something cheesy, so the last step is to brush melted butter over both sides and sprinkle coarse salt over the top.
Simple ingredients brought together to make something so irresistibly good. Flatbreads are a blank canvas for any kind of seasoning, spice, or even sweet flavorings. This cheesy flatbread infuses the dough with cheese, and the dough itself is chewy and toasty in all the right ways, punctuated by the sharp, gooey and melty cheese. A Cheesy Pull-Apart Flatbread that you’ll become almost irrationally fond of. Enjoy!
Cheesy Pull Apart Flat Bread
Yield(s): Serves 8
1h 30m prep time
30m cook time
1h inactive
you're making mealtime meaningful.
Ingredients
- 1 packet instant yeast
- ¾ cup tap-hot water (100-110 deg F)
- 1/2 tsp granulated sugar
- 2 cups all-purpose flour
- 1 tbsp extra virgin olive oil
- 2 tsp kosher salt
- 1 cup shredded jack cheese
- extra virgin olive oil as needed
- ¼ cup melted butter
Preparation
- In a bowl, combine the water, sugar, and yeast and stir to combine. Allow to bloom for 5-10 minutes, or until a ‘beer foam’ forms on the surface (if this doesn’t happen, your yeast may be expired).
- Add the flour and oil and mix until a shaggy dough forms. Add the salt, then knead by hand for 3-5 minutes, or until the dough smooths out and becomes less sticky. Return to the bowl, cover with plastic, and allow to rise for 1 hour, or until tripled in volume.
- Divide the dough into 8 pieces, keeping any pieces you are not working with covered to prevent them from drying out.
- Working on a lightly floured surface, roll each piece out to a flat rectangle about 4” x 5”. Sprinkle 2 Tbsp of cheese over the surface, then roll it up from one long side to the opposite long side.
- Shape this rope of dough into a tight coil, pressing the end into the top of the disc. Roll this disk out to a flat circle about 4-5” in diameter, then set aside to rest between layers of parchment for 20 minutes.
- Meanwhile, preheat a nonstick pan over medium heat. Fry for 2-3 minutes per side, or until golden brown.
- Remove from the pan and brush with melted butter (I like to sprinkle some additional salt as well!).