Cheesy Garlic Flatbread with Herbs · Chef Not Required... (2024)

Total Time: 30 minutes minutes

Author: Lee-Ann Grace

• 1 cup Self Raising flour - sifted
• ¾ cup / 170g low fat greek yoghurt
• 1 tbsp. olive oil
• 1 ¼ cups/ 140g shredded mozzarella cheese
• 1 garlic clove crushed/minced
• 1 tbsp. fresh oregano leaves roughly chopped
• 1 teaspoon fresh thyme leaves
• ¼ cup flat leaf parsley roughly chopped
• 1 tbsp. melted butter
• 2 pinches fine salt

• 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 ½ 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 ½ cm or ½ inch around the edge of the round with water using a pastry bush or your finger.

• Place ¼ 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.

  See Also

  15-minute Shanghai Noodles | Marion's Kitchen

• 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.

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*