Easy Cheddar Cheesy Flat Bread: This pillowy, tender, warm cheddar cheese flatbread is satisfying and delicious! It’s great as a snack or a single-serve pizza with your favorite toppings!
Make your flatbread in an electric stand mixer or food processor bowl. Combine the yeast, sugar, King Arthur flour, salt, and Cabot Sharp Cheddar Cheese.
What you need to make Easy Cheddar Cheese Flatbread: Only seven ingredients! King Arthur Flour, Cabot Vermont Sharp Cheddar Cheese, yeast, sugar, salt, olive oil, and water.
Cabot Vermont Sharp Cheddar Cheese, King Arthur Flour,1 1/2 cups warm water ( 110-115 degrees) Combine sugar and water until sugar is dissolved. Sprinkle yeast over water. Let yeast stand until foamy. Add flour. Add olive oil. Add salt.
Attach the dough hook and mix the ingredients. Mix until the dough doesn’t stick to the bowl. Add 1/4 cup of flour until the dough comes clean from the bowl. Turn on low to blend so that the flour doesn’t kick up out of the bowl! Add olive oil to a large bowl.
After the dough has risen for about 2 hours, punch down the dough and divide it into four equal pieces. Place the pieces on a baking sheet, bake for 5-6 minutes, flip, and bake another 2-3 minutes. Look at that cheesy golden flatbread! YUMMY!
This is caramelized cheesy goodness, pillowy, delicious flatbread! How tasty is this flatbread? Cut it into triangles and dip it into your favorite olive oil and herbs.
I need to say, “Cheesy bread,” and I hear kids running down the stairs into the kitchen! The wafts of freshly baked bread lure them in. This flatbread disappeared in a snap! I think they may have been fighting over the last piece!
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Easy Cheddar Cheese Flatbread
Cook these tangy, cheddary flatbreads right in your oven or on your outdoor grill! Cut them into pieces for a chewy-crispy snack or side or use them whole as a crust for your favorite individual pizza toppings!
Ingredients
- 1 1/2 cups warm water
- 2 teaspoons sugar
- 1 (1/4-ounce) package active dry yeast
- 3 1/4- 3 1/2 cups King Arthur All-Purpose Flour
- 2 tablespoons olive oil
- 2 teaspoons salt
- 8 ounces Cabot Sharp Cheddar, grated
Instructions
- In the bowl of an electric stand mixer fitted with the mixer, combine warm water and sugar, stirring until sugar is dissolved. Sprinkle yeast on top and let stand until yeast is dissolved and foamy, about 10 minutes.
- Add 31/4 cups of flour, oil, and salt; knead mixture on medium speed for 5 minutes until smooth and elastic with the dough hook, adding more flour as needed if dough doesn't clean side of bowl (dough will still be sticky).
- Add cheese and knead for about 1 minute longer until well mixed in.
- (Alternatively, make dough in food processor, kneading in cheese by hand at end, or make entirely by hand, kneading for 8 to 10 minutes.)
- Place dough in oiled bowl, turning to coat, cover with plastic wrap and set aside to rise until doubled in volume, 1 to 2 hours. (If you want to use dough later, refrigerate part of it for up to 2 days or freeze for up to 3 months; bring back to room temperature before shaping and baking.)
- Punch down dough and divide into 4 equal pieces. Press each piece into a 10-inch round. Brush top of each round with olive oil.
- Preheat oven to 400 degrees F. Place rounds oiled-side-down on baking sheet and bake for 5-6 minutes, turn over with a metal spatula or tongs, bake for another 2-3 minutes and cooked through to the center.
- Remove to cutting board. cut into triangles, dip in your favorite olive oil with fresh herbs. Or use a base for a single serve pizza.
#CheesyBread
Recipe adapted from The Cabot Creamery Cookbook
Shirleen Bailey
Sunday 6th of November 2016
Going to make this for lunch today, might even add some garlic to go with the clam chowder. One question: Don't see where an oven temperature is indicated. Going to try 350, should work. It would be good to know.
nettiemoore11
Sunday 6th of November 2016
Hi Shirleen, I baked the flatbreads at 400 degrees Fahrenheit. Nettie
Mary Marshall
Friday 30th of September 2016
Love this recipe! Can't wait to try it myself!
Patty Haxton Anderson
Thursday 29th of September 2016
Looks so delicious! Love anything with some cheese in it!