CHEDDAR FLATBREAD
I work full-time and don't get to spend as much time in the kitchen as I'd like. So I often make an entire meal from scratch on Sunday. This tantalizing bread is usually on the menu.
Provided by Taste of Home
Time 40m
Yield 2 loaves (12 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar and salt. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Divide in half. Press each into a greased 9-in. pie plate. In a small bowl, combine melted butter and seasonings; brush over dough. Sprinkle with cheese. Prick dough several times with a fork. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Store in the refrigerator.
Nutrition Facts : Calories 196 calories, Fat 9g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 456mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
GARLIC CHEESE FLATBREAD
Golden brown, chewy and cheesy, this recipe is a hit with Italian dishes.
Provided by Gina Izzy Shores
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 1h
Yield 10
Number Of Ingredients 10
Steps:
- In a cup or small bowl, sprinkle yeast over the surface of the lukewarm water. Let stand for 5 to 10 minutes to dissolve.
- In a large bowl, stir together the flour, salt and sugar. Pour in the yeast mixture along with the olive oil. Beat with a sturdy spoon until dough is stiff enough to pull away from the sides of the bowl. Cover, and set aside until doubled in size, about 35 minutes.
- Remove the dough from the bowl and knead briefly on a floured surface. Roll the dough out to 1/4 to 1/2 inch thickness or to the size of your baking sheet. Place on a greased baking sheet and spread butter over the top. Sprinkle with garlic powder, Parmesan cheese and mozzarella cheese. Let rest while you preheat the oven to 350 degrees F (175 degrees C).
- Bake for 20 minutes in the preheated oven, until golden brown and cheese is bubbly. Serve warm.
Nutrition Facts : Calories 107.1 calories, Carbohydrate 2.5 g, Cholesterol 20.4 mg, Fat 10.1 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 5 g, Sodium 330.9 mg, Sugar 1.3 g
4-CHEESE FLATBREADS
Provided by Ree Drummond : Food Network
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F.
- Mix together the four cheeses and Italian seasoning in a bowl. Place the naan on a sheet pan and spread each piece with a tablespoon of the pesto. Spread the cheese mixture on the naan. Bake until the cheese is melted, bubbly and lightly golden brown, 6 to 8 minutes.
- Sprinkle with pepper flakes, if using.
GEORGIAN CHEESE-FILLED FLATBREAD
Provided by Molly O'Neill
Categories appetizer, side dish
Time 1h
Yield 8 small filled flatbreads
Number Of Ingredients 9
Steps:
- Place an oven rack at the lowest position. Preheat to 450 degrees.
- To make the cheese filling, blend all the ingredients in a bowl. Set aside.
- In a large bowl, mix together 1 cup of the flour, the baking powder and salt. Add the yogurt, and stir well. Continue stirring in more flour until the dough has lost its stickiness and can be worked with your hands. Turn out onto a lightly floured surface and knead for 3 to 4 minutes, until soft and slightly elastic.
- Divide the dough into 8 equal pieces. (Keep the remaining pieces covered with a cloth while you work with one piece of dough at a time.) Flatten a piece of dough with the lightly floured palm of your hand. Then, either stretching the dough or using a small rolling pin, flatten it out to a round 6 to 8 inches in diameter. Place 1 heaping tablespoon of the cheese filling in the center.
- Pinch the edges of the dough between your thumb and forefinger. Fold each side in, still leaving the center of the filling uncovered. Then, pinch around the new outer edge of the dough. Stretch the flaps inward so that the filling is covered completely, pleating excess dough as necessary. Pinch the pleats closed, and then, with the lightly floured palm of your hand, gently press down on the top of the mound to flatten it. Turn the bread over, and gently press down again on the bottom. This will push the filling out into the edges of the bread; it should be 1/4 to 1/2-inch thick and 7 to 8 inches in diameter.
- Lightly oil the baking sheets. Place a filled bread on a prepared sheet, and continue making breads until the first baking sheet is full. Bake the breads for 5 to 6 minutes, then remove from the oven, slide into a basket lined with a cloth, and cover to keep warm. Prepare the remainder of the breads while the first batch bakes, and then bake in the same fashion.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 5 grams, Carbohydrate 46 grams, Fat 10 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 5 grams, Sodium 349 milligrams, Sugar 4 grams, TransFat 0 grams
CHEESY FLAT BREAD
Adapted from an old Quick Cooking. A great bread to serve with a soup meal. I have also used the thin crust boboli with success. Leave off the cheddar and after baking top with fresh grated romano and you can almost image you are eating Chicago Oven Grinders Mediterranean Bread!
Provided by pines506
Categories Breads
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Pat dough onto the bottom and up the sides of a greased 14-inch pizza pan or 15 x 10 x 1 inch jelly roll pan.
- Brush olive oil over bread.
- Sprinkle with paprika, basil and garlic.
- Sprinkle with cheese.
- Cover and let rise for 30 minutes.
- Bake at 375 for 20-25 minutes or until golden.
GARLIC-CHEESE FLATBREAD
Unless you plan to make two, don't count on leftovers. As an appetizer or side, this cheesy flatbread will be devoured in less time than it takes to bake. And that's not long! -Suzanne Zick, Maiden, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Unroll dough into a greased 15x10x1-in. baking pan; flatten dough to 13x9-in. rectangle and build up edges slightly. , Drizzle with butter. Sprinkle with basil, garlic and cheeses. , Bake at 425° until crisp, 11-14 minutes. Cut into squares; serve warm.
Nutrition Facts : Calories 146 calories, Fat 8g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 317mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
TURKEY, CHEDDAR & BACON FLATBREAD SANDWICH
This is a simple, healthy, delicious way to start your day! It's a lot like the Dunkin Donuts Turkey & Cheddar Flatbread, but this recipe uses whole wheat flatbread, low-fat cheese, and turkey bacon to keep the calories & fat to a minimum. And I think it's just as good as the 400 calorie version that you get from DD!
Provided by AZFoodie
Categories Breakfast
Time 10m
Yield 1 Sandwich, 1 serving(s)
Number Of Ingredients 5
Steps:
- 1. Cook the bacon, but don't let it get too crispy.
- 2. Spread the ranch dressing evenly across the pita/flatbread.
- 3. On one half of the flatbread, place the 2-3 slices of turkey, then the 2 slices of bacon, then 2 slices of cheese.
- 4. Fold the flatbread over in half, and place it in either a panini grill (or similar countertop grill) or in a heated frying pan. If using a frying pan, you will need to place a cast iron skillet or similar heavy object on top to keep pressure on it, and cook each side for 2-3 minutes. With the panini grill, you will need to cook the sandwich for about 3-5 minutes depending on your grill.
- 5. Enjoy! =).
Nutrition Facts : Calories 364.7, Fat 12.9, SaturatedFat 4.2, Cholesterol 40.1, Sodium 1143.8, Carbohydrate 37.4, Fiber 1.5, Sugar 2.1, Protein 23.5
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- Preheat oven to 450°F. Heat 2 tablespoons oil in a large skillet over medium-high. Add onion, garlic, salt, and pepper and cook, stirring occasionally, until softened, 3 to 5 minutes. Add as much kale as will fit and cook, tossing often and adding more kale when there is room, until tender, 4 to 6 minutes. Transfer to a large bowl; let cool.
- Stretch dough into a large oval. Transfer to a lightly oiled baking sheet. Brush dough with remaining 1 tablespoon oil. Top with 1 cup cheese, then tomatoes, kale mixture, and remaining 1 cup cheese. Bake until golden, 18 to 20 minutes, rotating halfway through.
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2.5/5 (12)Total Time 50 minsServings 4Calories 665 per serving
- Heat oven to 450° F. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onion, garlic, and ½ teaspoon each salt and pepper and cook, stirring occasionally, until softened, 3 to 5 minutes. Add as much kale to the skillet as will fit and cook, tossing frequently and adding more kale when there is room, until tender, 4 to 6 minutes. Transfer to a large bowl and let cool.
- Divide the dough into 2 pieces. On a lightly floured surface, roll and stretch each piece of dough into a large oval. Transfer to 2 lightly oiled baking sheets.
- Dividing evenly, brush the dough with the remaining tablespoon of oil and top with 1 cup of the Cheddar; top with the tomatoes, kale mixture, and the remaining cup of Cheddar. Bake, rotating the sheets halfway through, until golden, 15 to 18 minutes.
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- 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).
- (Alternatively, make dough in food processor, kneading in cheese by hand at end, or make entirely by hand, kneading for 8 to 10 minutes.)
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