Easy Cheddar Cheesy Flat Bread: Pillowy, tender, warm cheddar cheese flatbread is satisfying & delicious! Great as a snack or as a single serve pizza with your favorite toppings!
Make your own flatbread in the bowl of an electric stand mixer or food processor. Combine the yeast, sugar, King Arthur flour, salt and Cabot Sharp Cheddar Cheese.What you will 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 CheeseKing Arthur Flour1 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 dough- hook and mix ingredients.Mix until dough doesn’t stick to bowl, add 1/4 cup of flour until te 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 dough has risen for about 2 hours, punch down dough, divide into four equal pieces.Place on a baking sheet, bake for 5-6 minutes, flip, bake another 2-3 minutes.look at that cheesy golden flatbread! YUMMY! Caramelized cheesy goodness pillowy delicious flatbread!How delicious is this flatbread??Cut into triangles and dip into your favorite olive oil and herbs.I just 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!
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!
- 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
- 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.
Recipe adapted from The Cabot Creamery Cookbook