Cheese Bread Recipe Without Oven (Ready in 25 Minutes)

 Description

This no-oven cheese bread is soft on the inside, golden on the outside, and loaded with cheesy goodness. Perfect for those who don’t have an oven, this recipe uses a stovetop pan and comes together quickly. It’s ideal for breakfast, evening snacks, kids’ tiffin, or a quick party appetizer.

 Total Time

• Preparation: 10 minutes

• Cooking: 15 minutes

• Total: 25 minutes

 Servings

• Makes 4 small bread pieces

• Serves 2–3 people

 Ingredients

• All-purpose flour (maida) – 1 cup

• Baking powder – 1 tsp

• Salt – ½ tsp

• Sugar – ½ tsp

• Milk – ½ cup (adjust as needed)

• Oil or melted butter – 1 tbsp

• Grated cheese (mozzarella or processed) – ½ cup

• Mixed herbs or oregano—½ tsp (optional)

• Chili flakes – ¼ tsp (optional)

• Butter – for greasing

 Method (Step-by-Step)

1. Prepare the Dough

• In a bowl, mix flour, baking powder, salt, and sugar.

• Add oil/butter and milk gradually.

• Knead into a soft, smooth dough.

• Cover and rest for 5 minutes.

2. Add the Cheese

• Roll the dough slightly and flatten it.

• Sprinkle grated cheese, herbs, and chili flakes evenly.

• Fold and knead gently to distribute cheese.

3. Shape the Bread

• Divide the dough into equal portions.

• Shape into small flat rounds or logs (like mini bread).

4. Cook on Stovetop

• Heat a heavy pan or tawa on low flame.

• Grease lightly with butter.

• Place bread pieces and cover with lid.

• Cook for 7–8 minutes, flip, and cook another 5–7 minutes until golden.

5. Serve Hot

• Brush with butter and serve warm.

 Tips for Best Results

• Always cook on low flame to avoid burning.

• Use a thick-bottom pan for even cooking.

• Don’t overstuff cheese; it may ooze out.

• Covering the pan helps cook bread evenly, like an oven.

• You can add garlic paste or chopped olives for extra flavor.

 Variations

• Whole wheat version: Replace maida with wheat flour (add extra milk).

• Garlic cheese bread: Add ½ tsp garlic paste to dough.

• Stuffed version: Keep cheese inside instead of mixing.

 Nutritional Information (Approx. per serving)

• Calories: 210 kcal

• Protein: 7 g

• Carbohydrates: 25 g

• Fat: 9 g

• Calcium: 15% RDA

(Values may vary based on cheese type.)

 Health Benefits

• Good source of calcium and protein from cheese

• Provides quick energy

• Homemade, no preservatives

• Can be made healthier with whole wheat flour

 Q & A (Frequently Asked Questions)

Q1. Can I make this without baking powder?
Baking powder helps with softness, but you can replace it with ¼ tsp baking soda + a few drops of lemon juice.

Q2. Which cheese works best?
 Mozzarella for stretch, processed cheese for strong flavor.

Q3. Can I store this bread?
Best eaten fresh, but can be refrigerated for 1 day and reheated in a pan.

Q4. Can I make it vegan?
 Yes! Use plant-based milk, vegan cheese, and oil instead of butter.

Q5. Why is my bread hard?
 Overcooking or less milk can make it hard. Keep dough soft and flame low.

Instant Gingerbread Chia Pudding.

High-Protein • Gluten-Free • No Cooking

Introduction

This instant gingerbread chia pudding brings all the warm, cozy flavors of gingerbread into a creamy, protein-packed treat you can make in minutes. Naturally gluten-free and refined-sugar optional, it’s ideal for busy mornings, meal prep, or a light dessert that still feels indulgent.

 Time & Servings

Prep Time: 5 minutes

 

Set Time: 10 minutes (or overnight)

 

Total Time: 15 minutes

 

Servings: 1–2

 

Ingredients

Base

 

3 tbsp chia seeds

 

1 cup milk (dairy or almond, oat, soy)

 

½ cup Greek yogurt or high-protein yogurt

 

1–2 tbsp maple syrup or honey (to taste)

Gingerbread Spices

 

½ tsp ground ginger

 

¼ tsp cinnamon

 

Pinch of nutmeg

 

Pinch of cloves or allspice

 

Tiny pinch of salt

 

Optional Boosts

 

1 scoop vanilla protein powder

 

1 tsp vanilla extract

 

1 tsp molasses (for classic gingerbread flavor)

Instructions

In a bowl or jar, whisk milk, yogurt, sweetener, vanilla, and molasses (if using).

 

Add chia seeds and all spices. Mix very well.

 

Let rest 5 minutes, then stir again to prevent clumps.

 

Chill for 10 minutes for instant pudding, or refrigerate overnight for best texture.

 

Stir before serving. Add a splash of milk if too thick.

Topping Ideas

Crushed walnuts or almonds

Coconut flakes

Banana slices

Extra yogurt drizzle

A dusting of cinnamon

Nutrition Benefits

High protein from yogurt/protein powder

Gluten-free & grain-free

High fiber & omega-3s from chia seeds

Naturally filling and blood-sugar friendly

 Storage

Keeps in the fridge for 3 days

Perfect for meal prep jars

 

Final Thoughts

This instant gingerbread chia pudding is creamy, cozy, and packed with protein — all without cooking. It’s a festive-flavored breakfast you’ll want to enjoy year-round.

Greek Chicken Gyro Bowls with Lemon Tahini Sauce.

Ingredients

Greek Chicken

1½ lb (680 g) boneless skinless chicken thighs or breasts

2 tbsp extra-virgin olive oil

2 tbsp lemon juice

3 cloves garlic, minced

2 tsp dried oregano

1 tsp paprika

1 tsp cumin

½ tsp turmeric (anti-inflammatory powerhouse)

½ tsp black pepper

¾ tsp sea salt

 

Lemon Tahini Sauce

½ cup tahini

¼ cup fresh lemon juice

1 clove garlic, grated

¼–⅓ cup warm water (to thin)

½ tsp ground turmeric

Sea salt to taste

 

Bowls & Toppings

2 cups cooked farro, barley, or brown rice

1 cup cherry tomatoes, halved

1 cup cucumber, sliced

¼ cup thinly sliced red onion

1 cup baby spinach or kale (lightly sautéed optional..

Must express something to keep getting my recipes…. Thank you.

full recipe in comment..

 

 

Mango Coconut Chia Pudding

Prep time: 10 mins | Chill time: 4+ hours | Servings: 2

 

Ingredients

Layer Ingredients

Chia Base 1/4 cup chia seeds, 1 cup coconut milk (canned or carton), 1 tbsp maple syrup or honey, 1/2 tsp vanilla extract

Mango Puree 1 ripe mango (peeled and pitted), 1 tsp lime juice

Toppings Diced mango, toasted coconut flakes, fresh mint or lime zest

Instructions

Prepare the Pudding: In a jar or bowl, whisk together the chia seeds, coconut milk, sweetener, and vanilla. Stir well to ensure there are no clumps.

 

The First Set: Let it sit for 5–10 minutes, then give it one more stir. This prevents the seeds from sinking to the bottom. Cover and refrigerate for at least 4 hours (overnight is best).

 

Make the Puree: Blend half of your mango chunks with a squeeze of lime juice until smooth. Keep the other half diced for the top.

 

Assemble: Once the pudding is thick, spoon it into glasses. Pour the mango puree over the pudding, then pile on the diced mango.

 

Garnish: Finish with toasted coconut flakes and a tiny bit of lime zest or mint for that professional look.

 

Pro Tips for Success

Milk Choice: Use canned coconut milk if you want a very rich, dessert-like texture, or coconut milk from a carton for a lighter, everyday breakfast version.

 

Texture: If the pudding is too thick after chilling, stir in an extra splash of milk.

 

Layering: To get those clean lines like in the photo, use a spoon to gently place the mango puree over the set pudding rather than pouring it quickly.

Creamy Banana Coffee Smoothie (No Ice Cream)

This rich and creamy banana ☕ smoothie is perfect for mornings, afternoon refreshment, or anytime you want something smooth, naturally sweet, and comforting. It has a thick texture, a beautiful light coffee color, and a naturally satisfying taste made from simple, wholesome ingredients. The smoothie looks elegant when topped with a banana slice and served cold, just like the image.

 

Ingredients (Serves 1–2)

1 ripe banana (fresh or frozen)

 

1 cup chilled milk (dairy or plant-based such as almond or oat milk)

 

1 tablespoon peanut butter or almond butter

 

1 teaspoon instant coffee or brewed coffee (cooled)

 

1 tablespoon honey or maple syrup (adjust to taste)

 

¼ teaspoon cinnamon powder

 

½ teaspoon vanilla extract

 

3–4 ice cubes (optional, for extra thickness)

 

Optional Additions

1 tablespoon oats for added body

 

1 teaspoon cocoa powder for a mocha-style flavor

 

A pinch of nutmeg for warmth

 

A scoop of plain yogurt for extra creaminess

 

Preparation Steps

Prepare the banana

Peel the banana and slice it into chunks. If you prefer a thicker smoothie, freeze the banana slices for at least one hour before blending.

 

Add liquids first

Pour the milk into the blender jar. This helps the blades move smoothly and creates a creamy base.

 

Add flavor ingredients

Add the coffee, nut butter, honey, vanilla extract, and cinnamon. These ingredients give the smoothie its rich aroma and balanced sweetness.

 

Add the banana

Place the banana pieces into the blender. If using oats or yogurt, add them at this stage.

 

Blend until smooth

Blend on high speed for 30–60 seconds until the mixture becomes thick, silky, and completely smooth. If needed, stop and scrape down the sides.

 

Adjust consistency

If the smoothie is too thick, add a splash of milk. If too thin, add a few ice cubes and blend again.

 

Serve immediately

Pour into a chilled glass. Garnish with a banana slice on the rim for a beautiful presentation.

 

Serving Tips

Serve with a reusable straw for easy sipping

 

Enjoy fresh for best flavor and texture

 

Pair with toast, oats, or fruit for a complete start to the day

 

Storage

This smoothie is best enjoyed fresh. If needed, it can be stored in a covered container in the refrigerator for up to 12 hours. Shake well before drinking.

 

If you want this recipe without coffee, extra thick, or made only with water, tell me and I’ll adjust it for you 😊

Tropical Berry Smoothie Recipe

Prep time: 5 minutes | Servings: 1 large glass

 

🛒 Ingredients

1 cup Frozen Blueberries (gives it that deep purple color)

 

½ cup Fresh or Frozen Pineapple chunks (adds the tropical zing)

 

½ cup Blackberries

 

1 Ripe Banana (preferably frozen for extra creaminess)

 

1 cup Unsweetened Almond Milk (or any milk of your choice)

 

½ cup Greek Yogurt (plain or vanilla)

 

1 tsp Honey or Maple Syrup (optional, for added sweetness)

 

🥣 Instructions

Layer the Liquid: Pour the almond milk and yogurt into the blender first. Adding liquids first helps the blades move freely.

 

Add the Fruit: Add the frozen blueberries, blackberries, pineapple, and banana.

 

Blend: Start on a low speed and gradually increase to high. Blend for about 45–60 seconds until the texture is completely smooth and “frothy” like the image.

 

Adjust Consistency: If it’s too thick, add a splash more milk. If you want it thicker, add a few more frozen blueberry pieces.

 

Assemble: Pour into a stemless glass.

 

✨ The “Pro” Presentation

To get the exact look from your photo:

 

The Garnish: Top the drink with 2–3 fresh blueberries and a small sprig of fresh mint.

 

The Plate: Scatter extra blackberries, blueberries, and small pineapple wedges around the base of the glass.

 

The Finish: Use a reusable metal straw for that sleek, modern touch.

Fluffy Turkish Bread

Ingredients

3 cups 375 g all-purpose flour

1 tbsp sugar

1 tsp salt

2¼ tsp 7 g instant dry yeast

¾ cup 180 ml warm milk (not hot)

¼ cup 60 ml warm water

3 tbsp olive oil

Optional topping

1 egg yolk

1 tbsp milk

Sesame seeds or nigella seeds

How To Make Fluffy Turkish Bread

Activate the yeast

In a bowl, mix the warm milk, warm water, sugar, and yeast. Let it sit for 5–7 minutes until slightly foamy.

Make the dough

Add olive oil, salt, and flour gradually. Mix until a soft dough forms.

Knead

Knead for 8–10 minutes by hand (or 5 minutes with a mixer) until smooth and elastic.

First rise

Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled in size.

Shape

Divide the dough into 2 pieces. Gently flatten each into a round or oval shape.

Add topping (optional)

Mix egg yolk with milk and brush over the surface. Sprinkle with seeds if using.

Bake

Bake in a preheated oven at 220°C (425°F) for 10–12 minutes, until puffed and lightly golden.

Cool slightly & enjoy

Let rest for a few minutes before serving

 

Melt in Your Mouth Banana Bread

🍌 Melt-in-Your-Mouth Banana Bread

🛒 Ingredients

1 ¾ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 cup (2 sticks) unsalted butter, softened

¾ cup granulated sugar

2 large eggs, beaten

1 teaspoon vanilla extract

3 ripe bananas, mashed

½ cup chopped walnuts (optional)

👩‍🍳 Instructions

Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.

Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.

Cream wet ingredients: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the mashed bananas. Mix until just combined, being careful not to overmix.

Add nuts (optional): If using, gently fold in the chopped walnuts.

Bake: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

💡 Optional Glaze

For a sweet glaze, you can mix together powdered sugar, milk, and a touch of vanilla extract. Drizzle over the cooled loaf.

Deviled Ham Salad

Let’s face it – the tastiest dishes are not always the prettiest ones and that’s definitely the case with Deviled Ham Salad. It’s a little much to look at but it’s SO good. If you haven’t had it before – just think egg salad or tuna salad, but with ham. See? Not so weird. It’s just chopped ham that’s folded into a creamy and flavorful base that makes for one delicious sweet and savory mixture. It makes an incredible sandwich, but it works just as well as a dip or a cracker spread too. And it’s super easy to make.

 

INGREDIENTS

4 cups diced ham

1/2 cup mayonnaise

1 tablespoon Worcestershire

2 teaspoons Dijon mustard

1/2 teaspoon apple cider vinegar

1/4 teaspoon hot sauce

Kosher salt and freshly ground black pepper, to taste

How to Make Deviled Ham Salad

In the bowl of a food processor, pulse ham until finely chopped.

In a large bowl, stir together mayonnaise, Worcestershire, mustard, vinegar, and hot sauce. Add ham and stir to combine.

Taste and adjust seasoning. Chill until ready to serve. Enjoy!

Pecan Cream Pie

INGREDIENTS

1 9-inch pie crust, unbaked

1 cup heavy whipping cream

1/3 cup powdered sugar

2 (8 oz) packages cream cheese, softened

1/2 cup light brown sugar

1/4 cup pure maple syrup

1 1/2 cups pecans, finely chopped

1/4 teaspoon salt

PREPARATION

Blind bake crust according to package directions. Let cool completely while you make the filling.

In a small bowl, beat the whipping cream and powdered sugar with an electric mixer until stiff peaks form.

In a separate large bowl, beat the cream cheese, brown sugar, salt, and maple syrup until smooth and creamy.

Fold the whipped cream into the cream cheese mixture until combined. Gently stir in 1 cup of the pecans.

Spread mixture into cooled pie crust and top with remaining pecans. Chill until firm, at least 2 hours and up to overnight.

Enjoy!

Apple Dumplings

INGREDIENTS:

 

A pair of Granny Smith apples

A single cup of water

half a cup of sugar

One butter stick

one-half teaspoon. Vanilla-based flavoring

Eight biscuits in a can (my favorite milk is Pillsbury)

four tablespoons of ground cinnamon

How does one go about making

Preheat the oven to 375°. After core and peeling the apples, cut them into eighths lengthwise. Cover with cold water to prevent browning while preparing the next ingredients.

 

In a medium saucepan, bring the water, 3/4 cup sugar, butter, and vanilla to a boil.

 

Half the biscuits lengthwise. Cover one apple slice with the biscuit dough, press the layers together to seal, and pull the dough taut so that it overlaps slightly.

 

Transfer the parcels that have been wrapped onto a 9 x 13 baking dish and reserve. To the heated sugar mixture, add the apple slices.

 

Add the cinnamon and 1/4 cup of the remaining sugar to the topping. Use this mixture to season the tops of the cabbage apples. After 35 minutes in the oven, brown the top of the dish. Warm up and enjoy with a dollop of vanilla ice cream!

Enjoy it.

Instant Blueberry Chia Pudding

A high-protein, Omega-3-rich breakfast ready in 5 minutes.

• Prep Time: 5 minutes

• Servings: 1

• Protein: 50g

• Calories: ~350 kcal

Ingredients

• 2 tbsp chia seeds

• 1/4 cup very hot water

• 3/4 cup plain or vanilla Greek yogurt (nonfat for lowest calorie count)

• 1 serving Vanilla protein powder (Whey is recommended for texture)

• 1/3 cup blueberries (fresh or thawed)

• Optional toppings: Granola, almond butter, honey, shredded coconut, or extra berries.

---

Instructions

1. Flash-Gel the Chia: In a small bowl, combine the chia seeds and the very hot water. Stir continuously for about 30 seconds. The heat allows the seeds to absorb liquid and create a gel-like consistency almost instantly.

2. Blend the Base: In a blender, combine the Greek yogurt, protein powder, and blueberries. Blend until the mixture is smooth, creamy, and vibrant purple.

3. Combine: Pour the blended blueberry protein mixture into the bowl with the chia gel. Stir well until the seeds are evenly distributed.

4. Serve: Add your desired toppings and eat immediately. If you prefer a thicker, mousse-like consistency, let it sit in the fridge for 10–15 minutes.

---

Nutrition Facts (Per Serving)

Estimate based on nonfat Greek yogurt and whey protein.

Calories	Protein	Carbs	Fat
350	50g	28g	8g

---

Quick Swaps & Tips

• The “Muffin” Vibe: Top with almond butter and a dash of cinnamon.

• Dairy-Free: Use a thick coconut or soy-based Greek-style yogurt and a plant-based protein powder (though you may need a splash more water as plant proteins absorb more liquid).

• Frozen Fruit: If using frozen blueberries, thaw them slightly before blending so the pudding doesn’t turn into a “nice cream” (unless that’s what you’re going for!).

Creamy Mango Banana Smoothie

Prep time: 5 minutes

 

Servings: 1 large glass

 

Texture: Thick, “soft-serve” consistency

 

### Ingredients

1 cup Frozen Mango Chunks: Using frozen mango is the secret to that thick, frost-like texture without needing ice.

 

1 Ripe Banana: (Fresh or frozen). A spotty, ripe banana provides the best natural sweetness.

 

1/2 cup Greek Yogurt: Use plain for a tangier flavor or vanilla for extra sweetness.

 

1/2 cup Milk of Choice: (Dairy, Almond, or Coconut milk).

 

1 tsp Honey or Maple Syrup: (Optional) Add only if your fruit isn’t quite sweet enough.

 

Garnish: 1/2 a fresh mango, sliced into a “hedgehog” or cubes (as seen in the photo).

## Instructions

Layer the Blender: Start by pouring the milk and yogurt into the blender first. Adding liquids at the bottom helps the blades move more easily through the frozen fruit.

 

Add Fruit: Add the banana slices and the frozen mango chunks.

 

Blend: Start on a low speed to break up the frozen chunks, then increase to high. Blend for 45–60 seconds until completely smooth and “creamy” in appearance.

 

Adjust Consistency: * If it’s too thick, add a splash more milk.

 

If it’s too thin, add a few more frozen mango chunks or a couple of ice cubes.

 

Serve: Pour into a tall glass. Top with the fresh mango slices and serve with a reusable metal straw for that exact look!

## Pro-Tips for the Best Results

The “Hedgehog” Garnish: To get the look in the bottom right of your photo, slice the mango “cheek” off the pit, score it into a grid pattern without cutting through the skin, and push the skin side up to pop the cubes out.

 

No Added Sugar: If you use a very ripe (brown-spotted) banana, you likely won’t need any honey or sweetener at all.

 

Boost It: For a breakfast version, add a tablespoon of chia seeds or a scoop of vanilla protein powder before blending.

This Mediterranean-style baked cod is a light yet flavorful dish featuring tender, flaky cod fillets baked with a medley of roasted vegetables and topped with a luscious lemon-garlic yogurt sauce. It’s packed with healthy fats, lean protein, and vibrant Mediterranean flavors, making it a perfect dish for any occasion!

Prep Time: 15 minutes

Cook Time: 20-25 minutes

Total Time: 40 minutes

 Ingredients (Serves 4)

For the Cod & Vegetables:

4 cod fillets (or another firm white fish like halibut or sea bass)

2 tbsp extra virgin olive oil

1 zucchini, sliced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 small red onion, sliced

1 cup cherry tomatoes, halved

2 cloves garlic, minced

1 tsp dried oregano

1 tsp dried thyme

½ tsp paprika

½ tsp salt (adjust to taste)

½ tsp black pepper

½ tsp red pepper flakes (optional for heat)

Juice of 1 lemon

2 tbsp chopped fresh parsley (for garnish)

For the Creamy Mediterranean Sauce:

½ cup Greek yogurt

2 tbsp tahini

1 tbsp fresh lemon juice

1 clove garlic, minced

1 tbsp extra virgin olive oil

½ tsp salt

½ tsp ground cumin

2 tbsp chopped fresh dill

 Instructions

 Prepare the Vegetables:

Preheat the oven to 400°F (200°C).

In a bowl, toss the zucchini, bell peppers, red onion, cherry tomatoes, and garlic with olive oil, oregano, thyme, paprika, salt, and black pepper.

Spread the vegetables evenly on a lined baking dish.

Prepare the Cod:

Pat the cod fillets dry and drizzle with a little olive oil and lemon juice.

Season with a pinch of salt, pepper, and red pepper flakes (if using).

Place the cod fillets over the bed of vegetables in the baking dish.

Bake the Cod & Vegetables:

Bake for 20-25 minutes, until the cod is opaque and flakes easily with a fork.

Halfway through, baste the cod with its own juices for extra moisture.

Prepare the Creamy Sauce:

In a small bowl, whisk together the Greek yogurt, tahini, lemon juice, garlic, olive oil, salt, cumin, and fresh dill until smooth.

Adjust seasoning as needed.

Serve & Garnish:

Drizzle the creamy Mediterranean sauce over the baked cod.

Garnish with chopped fresh parsley and extra lemon wedges.

Serve with warm pita bread, quinoa, or couscous for a complete meal!

Tips & Variations:

For extra crispiness: Broil for the last 2-3 minutes for a golden top.

Make it dairy-free: Swap Greek yogurt for coconut yogurt or a tahini-only sauce.

Boost the citrus: Add preserved lemon or extra lemon zest for a tangy touch.

More veggie variety: Add eggplant, artichokes, or olives for extra Mediterranean flavors.

Nutritional Value (Per Serving – Approximate)

Calories: ~350 kcal

Protein: ~35g

Carbohydrates: ~15g

Fats: ~15g

Fiber: ~5g

Garlic & Herb Cottage Cheese Flatbreads

Prep time: 10 mins | Cook time: 10 mins | Servings: 4-6 flatbreads

Ingredients

The Base:

• 1 cup Cottage cheese (Full fat works best for creaminess)

• 2 Large eggs

• 1 ½ cups All-purpose flour (or Oat flour for a gluten-free twist)

• 1 tsp Baking powder

• ½ tsp Salt

The Flavor Boosters:

• ¼ cup Fresh herbs, finely chopped (Parsley, dill, or scallions work beautifully)

• 2 cloves Garlic, minced

• ¼ cup Shredded mozzarella or crumbled feta (optional, for extra “pull”)

• Butter or Oil for the pan

---

Instructions

1. Blend the Base: For a smooth, bread-like texture, pulse the cottage cheese and eggs in a blender or food processor until completely smooth.

   • Pro Tip: If you like little “pockets” of cheese, skip the blender and just whisk them together.

2. Mix the Dough: In a medium bowl, combine the blended mixture with the flour, baking powder, salt, garlic, and fresh herbs. Stir until a soft, slightly sticky dough forms.

3. Shape: Divide the dough into 4–6 equal portions. With lightly floured hands, flatten them into discs about ½ inch thick.

4. Cook: Heat a non-stick skillet over medium heat with a little butter or oil. Place the flatbreads in the pan (don’t overcrowd).

5. Sear to Perfection: Cook for 3–4 minutes per side. You’re looking for that deep golden-brown crust shown in your photo and a slight rise from the baking powder.

6. Serve: Best enjoyed warm! They pair perfectly with a dollop of Greek yogurt, sour cream, or even a bit of chili oil.