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If you’re a cheese fanatic like me and love a quick and easy recipe, you have to try these 3 Ingredient Cheesy Flatbreads. You don’t need yeast or even water to make these and what’s more is they can easily be made dairy free, vegan or gluten free by replacing any of the ingredients for their allergen-free counterparts.
For starters, this recipe is pretty much foolproof which is a huge bonus in itself. But on top of that, it’s insanely versatile, can be easily altered to make it either gluten free, dairy free or vegan and it doesn’t require any raising time.
This flatbread dough recipe is kinda magical and rivals the taste and texture of a yeasted flatbread but in a fraction of the time. The chemistry of it is really quite simple too… The baking powder in the self raising flour reacts with the acid in the yoghurt to form bubbles of air for a light and fluffy bread. The fat in the yogurt also makes the dough soft and tender while the gluten in the flour holds in the air bubbles and gives the bread a nice chew. That might make it sound more complicated than it seems, but trust me, all you have to do is mix 2 ingredients together, knead them for a couple of minutes, then use it however you like.
Self Raising Flour – Self raising flour is needed to give the breads a fluffy texture.
Plain Greek Yoghurt – Any plain yoghurt will do. You can use different fat percentages but a higher level of fat will make for a softer and tastier bread. Also make sure you don’t use a sweetened yoghurt.
Salt – Not crucial to the recipe but I like it for the flavour.
Cheese – You can really get creative here but I’d opt for a good melting cheese like a cheddar, Jarlsberg, gouda or mozzarella for example.
That’s fine. Because the ingredients in these flatbreads are so staple, they’re easy to substitute for other things when you’re in a pinch.
Self raising flour – if you don’t have self raising flour and hand, you can replace it with 1 cup of plain flour and 1 tsp of baking powder for every 1 cup of self raising flour you’re replacing.
Greek yoghurt – you can really use any unsweetened yoghurt you like in this recipe, even dairy free versions. If you don’t have any yoghurt, you can use sour cream.
STEP 1
Add the salt and flour to a bowl and whisk together then add the yoghurt and mix until it starts clumping together.
STEP 2
Transfer the dough to a bench and knead by hand for a few minutes until it is smooth and elastic. If the dough is sticking excessively to the bench or your hands, sprinkle it with flour.
STEP 3
Set your dough aside for 5-10 minutes to let the gluten relax so the dough isn’t so tight.
STEP 4
Take a golf ball size piece of dough and start flattening it out on a generously floured bench. Roll it with a rolling pin until it is around 2-3 mm thick.
STEP 5
Add a slice or a small handful of grated cheese to one side of the dough and fold the other side over. Seal the edges by pressing it with your fingers or rolling with a rolling pin.
STEP 6
Set a frypan over a medium heat and add a small amount of butter or oil. Carefully lay down your bread and fry for about 2-3 minutes, then flip and repeat on the other side.
To make sure the cheese is thoroughly melted, place the bread in a 180˚C oven for 5-10 minutes then serve.
That’s one of the best things about this recipe… You can very easily cater it to certain allergies or dietary requirements.
Vegan – To make these cheesy flatbreads vegan, just use a plant based Greek style yoghurt and your favourite vegan cheese instead.
Lactose Intolerant – Just like for a vegan version, use a lactose free or plant based yoghurt and cheese as an alternative.
Gluten free – I haven’t tried this myself or worked much with gluten free alternatives, but it should work the same to use a gluten free self raising flour.
Of course you don’t! You can fill them with anything you like, even a sweet version with peanut butter or Nutella would be amazing! Otherwise, if you don’t want to stuff them at all, you can just roll them out into a regular flat bread. See below under “Can I Use The Dough For Anything Else?” to see some other ideas.
If you are using cheese, opt for a good melting or stretchy cheese. Here are some options for each type:
Oozing cheeses – Cheddar, American, Gouda, Havarti, Jarlsberg, Brie, Camembert, Fontina, Gruyere or Swiss
Stretchy cheeses – Mozzarella, Oaxaca or Provolone
Although I would strongly recommending eating these straight away while the cheese is still hot and melty, you can still store leftovers if you have to.
You can either refrigerate them for about a week or freeze for up to 6 months and reheat them on the stove top, in the oven or in the microwave.
If you’re reheating them from frozen, make sure you defrost them first.
Absolutely! Pretty much anything you would use a regular flat bread, wrap or pita for, you can use this quick and easy flat bread dough/bread in it’s place.
You can get pretty creative with these if you like and add different ingredients to either the dough itself or stuffed inside. You can try nuts, spices, meats, veggies, cheeses, spreads, herbs etc.
Mon Mack Food is my little space to share my passion for food. It is also a place to document the recipes I’ve created while cooking for friends and family! While it is now just a hobby, my absolute dream is to build this project into something I can one day call my job 🙂
