Stretchy Cheese-Stuffed Garlic Flatbread

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Stretchy Cheese-Stuffed Garlic Flatbread

Ingredients

For the Dough:

  • 2 cups All-Purpose Flour

  • 3/4 cup Warm Water

  • 1 tsp Instant Yeast

  • 1 tsp Sugar

  • 1/2 tsp Salt

  • 2 tbsp Olive Oil

For the Filling & Topping:

  • 1 1/2 cups Shredded Mozzarella (or a blend of your favorite melting cheeses)

  • 2 cloves Garlic (minced)

  • 1 tbsp Fresh Parsley & Thyme (finely chopped)

  • 4 tbsp Butter (softened)

  • A pinch of Sea Salt

Step-by-Step Instructions

  1. Prepare the Dough ➔ Mix warm water, sugar, and yeast in a bowl. ➔ Add flour, salt, and olive oil. ➔ Knead for 5–7 minutes until smooth. ➔ Cover and let rise in a warm spot for 1 hour until doubled in size.

  2. Make Garlic Herb Butter ➔ In a small bowl, combine softened butter, minced garlic, and chopped fresh herbs. ➔ Set aside for later.

  3. Divide and Shape ➔ Punch down the risen dough and divide into 6 equal portions. ➔ Roll each piece into a small circle.

  4. Stuff with Cheese ➔ Place a generous mound of shredded cheese and a tiny dab of herb butter in the center of each circle. ➔ Gather the edges of the dough and pinch them tightly together to seal.

  5. Flatten ➔ Gently flatten the stuffed ball with your palm or a rolling pin until it is about 1/2 inch thick. ➔ Be careful not to tear the dough and let the cheese escape!

  6. Pan-Sear ➔ Heat a lightly oiled skillet over medium heat. ➔ Cook each flatbread for 3–4 minutes per side until golden brown and the cheese inside is fully melted.

  7. Final Brush ➔ Immediately brush the hot flatbreads with the remaining garlic herb butter and sprinkle with a touch of sea salt. ➔ Stack them up and serve while hot for the best cheese pull! ➔ 🍽️🔥

Q&A (Common Questions)

Q: Can I bake these in the oven instead? A: Yes! ➔ Bake at 200°C (400°F) for 10–12 minutes. However, pan-searing gives them that signature “toasted” look and flavor seen in the image.

Q: My flatbread is leaking cheese in the pan. What happened? A: This usually means the dough was rolled too thin or the seal wasn’t tight enough. ➔ Try using a little water on your fingertips to help “glue” the dough edges together when sealing.

Q: Can I use different types of cheese? A: Definitely! ➔ A mix of Mozzarella for stretch and Sharp Cheddar or Feta for flavor works beautifully.

Q: How do I store leftovers? A: Store in an airtight container for up to 2 days. ➔ To enjoy them again, reheat in a dry skillet or toaster oven to bring back the crispness and melt the cheese.

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