• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Chef Not Required...

  • Home
  • About Me & This Blog
  • Recipe Index
  • Privacy & Disclosure

Cheesy Garlic Flatbread with Herbs

May 28, 2017 By Lee-Ann 4 Comments

Share or save for later...

I just love the taste of cheese together with herbs & garlic...

Would you like garlic or herb bread with your meal, the wait staff ask...well can I have both? And throw in some sstttrrreeeetchyyyyy cheese for good measure!

Cheesy Garlic Flatbread - cheese, herbs and garlic stuffed into a super easy flatbread

So here it is, my version of flatbread stuffed with cheese, garlic & herbs. Also only 30 mins start to finish! I have said the recipe serves 4, and this assumes one 14cm or 5 1/2 inch round per person - if you wanted to serve 8 you could just go half a round per person.

Hope you enjoy them - we did at our house!

Quick garlic rolls made without yeast - fresh bread in 35 minutes

Quick Garlic Rolls (No Yeast) - fresh cheesy bread in 35 minutes

Lee-Ann ♥

PS Looking for another quick, cheesy bread recipe without having to mess around with yeast? Why not check out my recipe for Quick Garlic Rolls (No Yeast).

Suggested Mains/Accompaniments:

Lamb Sausage Pasta with Basil & Tomato

Creamy Crab Pasta with Chilli and Basil

Cheesy Garlic Flatbread - cheese, herbs and garlic stuffed into a super easy flatbread
Print Pin

Cheesy Garlic Flatbread with Herbs

Cheesy garlic flatbread with herbs - super quick and simple flatbread stuffed with cheese, garlic and herbs
Course Side Dish
Cuisine Modern Australian
Total Time 30 minutes
Servings 4 rounds
Calories 322kcal
Author Chef Not Required

Ingredients

  • 1 cup Self Raising flour - sifted
  • 3/4 cup / 170g low fat greek yoghurt
  • 1 tbsp. olive oil
  • 1 1/4 cups/ 140g shredded mozzarella cheese
  • 1 garlic clove crushed/minced
  • 1 tbsp. fresh oregano leaves roughly chopped
  • 1 tsp fresh thyme leaves
  • 1/4 cup flat leaf parsley roughly chopped
  • 1 tbsp. melted butter
  • 2 pinches fine salt

Instructions

  • In a medium bowl combine yoghurt and oil, mix to incorporate fully.
  • Add SR flour and a pinch of salt to the yoghurt and mix to combine (see notes).
  • Turn on to a lightly floured board/surface and knead lightly to make a smooth ball.
  • Divide dough ball in half, then divide each ball in half again, then divide those 4 balls in half again - you will end up with 8 even size balls (see notes).
  • Roll out each ball of dough into 14cm or 5 1/2 inch rounds (see notes).
  • Mix together grated cheese, herbs, garlic & remaining pinch of salt until thoroughly combined - I use my hands for this so I can distribute the garlic evenly throughout the grated cheese.
  • Take one round of dough & lightly moisten 1 1/2 cm or 1/2 inch around the edge of the round with water using a pastry bush or your finger.
  • Place 1/4 of the cheese mixture in an even layer in the centre of the round of dough, stopping at the moistened edge.
  • Place another dough round on top and join together starting at one side, pushing out any air pockets as you go, pressing the edges to seal (see notes).
  • Repeat to make 4 completed rounds.
  • Heat a large non-stick fry pan over medium low heat.
  • Brush one side of each flatbread round with melted butter and fry butter side down for 3 minutes, meanwhile brushing the second side with melted butter and then turn over and fry for another 3 minutes.
  • Serve immediately.

Notes

When adding the flour to the yoghurt the mixture might seem quite dry at first, just keep mixing and it will eventually come together to form a dough.
When I am dividing the dough in to 8 equal balls, this is where I use my electronic kitchen scales - this ensures that all of my rounds will be of the same thickness (as I am rolling them all out to the same diameter) so they will cook evenly.
A note on "rounds" - they don't actually have to be round - you could make them any shape you want as long as they are able to fit one on top of the other to match up the edges for sealing. I made rounds because it's just easier to make them the same if they are roughly round.
I tend to roll all of my rounds out at once, and stack them up on the kitchen bench as I go putting baking/parchment paper between each round to stop them sticking. In the photo you see I actually made the completed rounds about 2 hours ahead and just left them sitting on the bench with baking paper between them, before then frying them. Any longer than that I would keep them covered in the fridge and then let them come to room temperature before frying.
Try to squeeze out as much of the air as you can before sealing the edges entirely - the air will expand as the flatbreads fry, which may make your edges start to split open (not the end of the world! - but not the look we are going for).
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition

Calories: 322kcal
Share or save for later...
Previous Post: « Lamb Sausage Pasta with Basil & Tomato
Next Post: Spanish Chicken & Chorizo with Giant Couscous »

Reader Interactions

Comments

  1. Aurelia says

    March 10, 2018 at 2:39 pm

    This recipe is awful. Everything went well until I started assembling the pastry. It just fell apart and was impossible to cook. When I tried to flip it it just crumbled. I took it out of the pan and tried frying little balls, which just ended up not cooking. Then I baked it and it didn't rise at all. Waste of my food , and my time. Not to mention it got EVERYWHERE! Definitely would not recommend this recipe, it makes me angry..

    Reply
    • Lee-Ann says

      March 10, 2018 at 6:23 pm

      Hi Aurelia, thanks for taking the time to write in. I'm sorry to hear the recipe didn't work out for you.

      Reply
  2. Soula says

    July 24, 2018 at 5:29 am

    These were sensational! Super easy. Made them with my 10 year old after school and she loved them!
    Only thing I changed was I put minced (jar) garlic in the actual dough and used a little less cheese in the filling - but they were perfect. thank you

    Reply
    • Lee-Ann says

      July 25, 2018 at 2:22 pm

      Hi Soula, glad you liked them so much!!! 💕 Thanks for taking the time to let me know,
      L❤️

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Lee-Ann!

Looking for inspiration for what to cook tonight? I'm here to help! I believe you don't need fancy ingredients or equipment to cook great food!
Read More…

Let's get social...

  • Email
  • Facebook
  • Instagram
  • Pinterest

Never Miss a Recipe...

Join my free email list and receive my FREE eBOOK of kitchen hints & hacks, plus my most popular & favourite recipes!

Not sure? Click on the "read more" page link above (next to my photo) for more info & what to expect!

Privacy & Disclosure

Top Posts & Pages

Cheesy Mini Gratin Dauphinois Potato Stacks
Extra Crispy Potatoes
Top 10 Tips For The Perfect Grazing Board Platter
Easy Creamy Chicken Pasta Bake
Double Mustard and Garlic Sauce
The Best Peach Sorbet Without Ice Cream Maker

Copyright © 2021 · Foodie Pro Theme On Genesis Framework · WordPress · Log in

NEVER MISS A RECIPE...
Join my free email list & receive my FREE eBook with my 6 favourite recipes plus EXTRA kitchen tips!
First Name
Email
Privacy & Disclosure Policy
Looking for Cooking Inspiration?
_____________________________
You've Found It!
Join my free email list & receive my FREE eBook with my 6 favourite recipes plus EXTRA kitchen tips!
Email
Looking for Cooking Inspiration?
You've Found It!
Join my free email list & receive my FREE eBook with my 6 favourite recipes plus EXTRA kitchen tips!
Your Email:
  • Home
  • About Me & This Blog
  • Recipe Index
  • Privacy & Disclosure