Why Make Flatbread with Cheddar Cheese?
Flatbread + cheese is a timeless pairing: simple, comforting, and versatile. Unlike a full pizza, a cheddar flatbread can be quick (no long fermentation), easily customized, and served as snack, side, or main.
From search results:
A “Flatbread with Cheddar Cheese 🧀✨” blog version uses a yogurt + flour flatbread base topped with cheddar.
goergie.me
A “Cheddar Cheese Flatbread Recipe” uses flour, yogurt, olive oil, and cheddar for a soft, quick flatbread.
homeremediesseasy.com
There is a “No-Knead Garlic Cheese Flatbread” recipe using cheese and garlic folded into dough.
RedManShop
Also “Cheddar cheese and onion flatbreads with smoked ham” uses self-raising flour, Greek yogurt, cheddar, onion, and ham, fried on a pan.
aceline.media
This gives us multiple approaches: quick flatbread dough (no yeast), enriched flatbread, pan‑fried version, or oven version. We’ll synthesize the best approaches so you can pick what suits your tools, ingredients, and time.
Overview: What You’ll Learn
Two base dough methods: quick yogurt and no-knead enriched
Cheese topping or stuffed / folded cheese versions
Baking vs pan‑frying vs grill methods
Variations: with onion, ham, keto / almond flour, garlic-cheddar, etc.
Tips, troubleshooting, and serving ideas.
Base Dough Methods
Method A: Yogurt-based Quick Flatbread (from “Flatbread with Cheddar Cheese”)
This is a no-yeast dough: fast, simple, with yogurt giving tenderness.
goergie.me
Ingredients
2 cups (≈ 250 g) all-purpose flour (plus extra for dusting)
1 teaspoon baking powder
½ teaspoon salt
¾ cup plain yogurt (Greek or regular)
2 tablespoons olive oil
How This Works & Notes
Baking powder gives lift and softness; no yeast means no proofing needed.
Yogurt adds moisture, acidity, and a tender crumb.
Olive oil gives flexibility, richness, and helps with browning.
You’ll roll this out quickly, top with cheddar (plus extras), then bake or pan-fry.
Method B: No‑Knead Garlic Cheese Flatbread (enriched dough)
From the “No-Knead Garlic Cheese Flatbread” recipe: a sticky dough with cheese and garlic folded in, baked in pan.
RedManShop
Ingredients
Flour (amount unspecified; you’ll adjust)
Olive oil
Cheese & garlic folded in
Yeast might or might not be included (the recipe is “no-knead,” often meaning minimal handling)
This method yields a more bread-like flatbread, with garlic-cheddar flavor baked in.
Hybrid / Enriched Flatbread + Cheddar
You can also use a typical pizza or flatbread dough (flour, water, yeast, oil) and top with cheddar, or stuff cheese inside. A “Cheddar Gruyere Prosciutto Flatbread” uses store-bought flatbread crust, cheddar/gruyere, prosciutto, baked then topped with arugula/honey.
Our Cooperative | Burnett Dairy
There’s also “Cheddar Cheese and Onion Flatbreads with Smoked Ham,” which makes dough from self-raising flour + Greek yogurt + olive oil, divides it, fills with cheese, ham, onion, flattens and pan‑fries.
aceline.media
These variations offer flexibility: top-only, stuffed, pan-fried, oven-baked, etc.
Master Recipe: Soft Cheddar Cheese Flatbread
Here’s a “best of both worlds” recipe combining quick dough + cheddar topping + optional extras. Use whichever cooking method you prefer (oven, skillet, grill).
Yield & Time
Makes ~4 medium flatbreads
Prep time: ~15 minutes
Cook time: ~10–15 minutes
Total: ~30 minutes
Ingredients (Metric / US)
Ingredient Metric US / Approx Notes / Variation
All-purpose flour 250 g ~2 cups plus extra for dusting
Baking powder 1 tsp 1 tsp rise in quick dough
Salt ½ tsp ½ tsp adjusts flavor
Plain yogurt 175 g ~¾ cup Greek or regular
Olive oil 2 Tbsp 2 Tbsp plus extra for brush/fry
Shredded cheddar cheese 100–150 g ~1 to 1½ cups or mix cheddar + mozzarella
Optional: garlic powder ¼ tsp ¼ tsp adds aroma
Optional: chopped fresh herbs (parsley, chives) – – for garnish or in dough
Optional: finely minced onion, smoked ham bits as desired as desired for filling or topping
Equipment & Prep
Mixing bowls
Rolling pin
Baking sheet or heavy skillet / griddle or grill
Parchment paper if baking
Oven preheated if baking
Oil or butter for greasing
Knife, cutting board
Method: Step by Step
1. Mix dry ingredients
In a large bowl, whisk flour, baking powder, salt, optional garlic powder.
2. Add yogurt & oil, form dough
Add yogurt and olive oil to dry mixture. Mix until a rough dough forms. If too dry, add a little water or more yogurt; if too sticky, dust a bit more flour. Knead briefly (1–2 min) until smoothish.
Let dough rest ~5–10 minutes (this relaxes gluten and helps handling).
3. Divide & Roll
Divide dough into 4 pieces (or desired number). On lightly floured surface, roll each piece into a flat disc or oval (thickness ~3–5 mm, or thinner for crunch).
If stuffing version: place cheddar (and optional onion, ham bits) in center, fold or seal edges, then flatten gently.
4. Add Cheddar & Cook
Oven / bake method:
Preheat oven to 220 °C (≈ 425 °F).
Place flatbreads on parchment-lined baking sheet. Brush lightly with olive oil.
Sprinkle cheddar cheese evenly over the top. Add extra toppings if desired.
Bake 8–12 minutes until flatbread base is cooked and edges crisp, cheese melted and slightly golden.
Skillet / griddle method:
Preheat heavy skillet (cast iron or nonstick) over medium heat.
Lightly brush surface with olive oil.
Place one rolled flatbread on hot pan, cook ~2–3 min until golden underneath.
Flip, immediately sprinkle cheddar onto cooked side, cover with lid (so cheese melts) ~1–2 min.
Remove when cheese melted and flatbread cooked through.
Grill method:
Preheat grill / griddle.
Place flatbread direct, cook similar to skillet, cover for cheese melt, turn carefully.
5. Finish & Serve
Once cooked, transfer to cutting board.
Garnish with fresh herbs, chopped parsley or chives.
Slice into wedges or strips.
Serve warm.
Variations & Creative Twists
Here are plenty of ways to adapt, based on search results and ideas:
Cheese + Onion + Ham Flatbreads
Use the “Cheddar cheese and onion flatbreads with smoked ham” blueprint:
Dough: 300g self-raising flour + 1 tsp baking powder + salt, + 150g Greek yogurt + olive oil + ~50–100 ml warm water.
aceline.media
Fill with cheddar, smoked ham, sliced onion. Flatten and fry 3–5 min per side until golden.
aceline.media
This gives a stuffed flatbread rather than a simple top.
Triple-Cheese Flatbread (with Cheddar)
A pre‑mix version: Betty Crocker’s “Triple‑Cheese Flatbread” uses a dough made from Bisquick mix, hot water, butter, and cheese (cheddar + Monterey Jack + other cheeses).
BettyCrocker.com
You can adapt that idea: mix cheddar + mozzarella + another cheese into dough or topping.
Keto / Low-Carb Cheddar Flatbread
Use the “Keto Flatbread with Cheddar Cheese” recipe using almond flour, eggs, cheddar. Good for low-carb or gluten-free diet.
Keto Easy Recipes
This version is thinner and more crisp, not a soft “bread,” but perfect for wraps, snacks, or low-carb pizza base.
Cheddar + Gruyere + Prosciutto Flatbread
From Burnett Dairy: take store-bought flatbread base (or your homemade dough), top with cheddar-gruyere cheese blend, prosciutto, bake, then finish with arugula + honey drizzle.
Our Cooperative | Burnett Dairy
This gives you gourmet twist: sweet + salty + melty cheese.
Broccoli + Cheddar Flatbread
Use broccoli florets, sautéed / roasted, spread over flatbread, then top with cheddar and bake. Example: “Broccoli and Cheddar Flatbread” by Chopped: flatbread crust, broccoli, cheddar, red onion. Bake ~12–15 min.
Chopped
Also Home Chef’s version: uses naan flatbreads, broccoli, cheddar, cream cheese, garlic, etc.
homechef.com
Cheddar Flatbread (Yogurt Dough)
From “Cheddar Cheese Flatbread Recipe” (HomeRemedies) which mirrors the quick flatbread version:
Use 2 cups flour, 1 tsp baking powder, ½ tsp salt, ¾ cup yogurt, 2 Tbsp olive oil
Then top with shredded cheddar, optional garlic, parsley.
homeremediesseasy.com
Use that as a starting point for your own variations.
Tips, Troubleshooting & Best Practices
Problem Likely Cause Fix / Advice
Flatbread dough too sticky / hard to roll Too much yogurt or moisture Add a bit more flour gradually; chill dough briefly
Dough too dry / cracks when rolling Not enough liquid or oil Add a teaspoon of olive oil or water
Cheese doesn’t melt or adhere Flatbread not hot enough or cheese too cold Preheat pan/oven well; use shredded warm or room-temp cheese
Flatbread undercooked / raw middle Dough too thick, heat too low Roll thinner, raise heat slightly, cook longer, use cover for skillet
Sticking to pan / tearing Not enough oil; pan too cool Preheat pan; grease lightly; use nonstick or cast iron
Flatbread too crisp / hard Overcooking or dough too dry Reduce cook time; use slightly more moisture; lower heat
Uneven browning Hotspots or inconsistent dough thickness Rotate pan; roll evenly; adjust position
Extra Tips:
Use good quality cheddar — sharper or mature cheddar gives more flavor.
Warm cheese, or let it sit out 10 min, so it melts more easily.
If topping flatbread, pre-bake the bare flatbread a minute before adding cheese so base cooks through.
In skillet version, cover pot to trap heat so cheese melts.
Brush top with olive oil or melted butter just before or after cooking to enrich flavor and sheen.
Garnish with herbs (parsley, chives, oregano) for freshness and color.
Slice flatbread while warm for clean cuts.
Full Printable Recipes
Here are two complete recipes you can print or use.
Recipe 1: Quick Yogurt Cheddar Flatbread
Serves: ~4
Prep time: ~15 min
Cook time: ~10 min
Total: ~25 min
Ingredients
2 cups all-purpose flour
1 tsp baking powder
½ tsp salt
¾ cup plain yogurt
2 Tbsp olive oil
1 – 1½ cups shredded cheddar cheese
Optional: ¼ tsp garlic powder, chopped parsley for garnish
Instructions
Combine flour, baking powder, salt in a bowl.
Add yogurt + olive oil; mix into a dough. If too sticky, sprinkle flour; if too dry, a bit more yogurt.
Let rest 5–10 minutes.
Divide dough into 4 pieces. Roll each into flatbread (3–5 mm thick).
Preheat oven to 220 °C (425 °F) (or heat skillet).
Place flatbread on baking sheet or skillet. Brush lightly with oil.
Sprinkle cheddar cheese (and optional garlic powder).
Bake 8–12 min until base is cooked and edges golden, cheese melted. Or skillet: cook one side, flip, cheese side down, cover until melted.
Garnish parsley, cut, serve hot.
Recipe 2: Cheddar, Onion & Ham Stuffed Flatbreads (Pan-fry Version)
Serves: ~8 stuffed flatbreads
Prep time: ~20 min
Cook time: ~10–15 min
Total: ~35 min
Ingredients
300 g self-raising flour
1 tsp baking powder
Pinch salt
150 g Greek yogurt
Olive oil drizzle
50‑100 ml warm water (adjust)
200 g sliced smoked ham
150 g shredded cheddar cheese
1 small onion, finely sliced
Butter or oil for pan frying
Instructions
Mix flour + baking powder + salt. Add yogurt + olive oil + water gradually; knead into dough.
aceline.media
Let dough rest 15–20 min.
Divide dough into 8 pieces, roll each into a disk.
Fill each disk with ham, cheddar, onion. Fold/close edges, flatten.
aceline.media
Heat pan with oil. Fry flatbreads ~3–5 min each side until golden and cheese inside melted.
Serving Suggestions & Pairings
Serve as appetizer with dips: tomato salsa, garlic yogurt dip, chili sauce.
Use as bread alternative for sandwiches (folded) or quesadillas.
Cut into wedges for sharing.
Pair with soup, salad, grilled meats.
Serve with fresh herbs or side greens to balance richness.
If you like, I can adapt this into a Morocco‑friendly version (using local flour, cheese, oven vs pan) or a gluten-free cheddar flatbread version. Do you want me to format that and send it to you now?
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