Cheese and Herb Stuffed Flatbread (Page 3 ) | September 3, 2024

Annonce:

Mix the Dry Ingredients:
In a large mixing bowl, combine 240 grams of all-purpose flour and 1 teaspoon of salt. Mix well to ensure the salt is evenly distributed throughout the flour.
Add the Warm Milk:
Gradually pour in 150 milliliters of warm milk, stirring continuously until a dough forms. The dough should be soft and slightly sticky.
Knead the Dough:
Transfer the dough to a lightly floured surface and knead for about 5 minutes until it becomes smooth and elastic.
Let the Dough Rest:
Place the dough back in the bowl, cover it with a clean kitchen towel, and let it rest for 20-30 minutes. This resting period allows the dough to relax, making it easier to roll out later.

Mix the Herbs and Cheese:
In a medium bowl, combine 150 grams of grated cheddar cheese, chopped parsley, and dill. Mix well to ensure the herbs are evenly distributed throughout the cheese.

Divide the Dough:
After the dough has rested, divide it into equal-sized portions, depending on how large you want your flatbreads.
Roll Out the Dough:
On a lightly floured surface, roll each portion of dough into a thin circle, about 1/4 inch thick.
Add the Filling:
Place a generous amount of the cheese and herb mixture on one half of each dough circle. Fold the other half over the filling and press the edges together to seal them.
Brush with Butter:
Lightly brush both sides of the filled flatbreads with the melted butter.

Heat the Pan:
Heat a large, non-stick skillet or griddle over medium heat.
Cook the Flatbreads:
Place the flatbreads in the skillet, cooking each side for about 2-3 minutes, or until golden brown and crispy.
Brush with Additional Butter (Optional):
For an extra buttery flavor, you can brush the flatbreads with more melted butter after cooking.