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The Famous Flatbread

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1 The Famous Flatbread

1.1 Ingredients For the Dough:

1.1.1 300 grams of flour (approximately 2 cups) 1 teaspoon salt (5 grams) 1 teaspoon baking powder (5 grams) 200 milliliters warm water (about 4/5 cup) For the Toppings:
1.1.2 150 grams spring onions, finely chopped 150 grams hard cheese of your choice, grated 100 grams unsalted butter (1/3 cup), melted Sesame seeds (for sprinkling) Black pepper (to taste) For Cooking:
1.1.3 oil (for frying)

1.2 Instructions

1.2.1 Mix the Dry Ingredients: Start by sifting together 300 grams of flour, 1 teaspoon of salt, and 1 teaspoon of baking powder in a large mixing bowl. Sifting helps to evenly distribute the baking powder and salt throughout the flour. Add Warm Water: Gradually pour 200 milliliters of warm water into the flour mixture while stirring continuously. The warm water will help activate the baking powder, giving the flatbread a light, fluffy texture. Knead the Dough: Once the dough starts to come together, knead it by hand for about 2 minutes until it’s smooth and medium-soft. The dough should be pliable but not sticky. If it feels too dry, add a little more water; if too sticky, add a bit more flour. Rest the Dough: Cover the dough with a clean cloth or plastic wrap and let it rest for 10-15 minutes. This resting period allows the gluten to relax, making it easier to roll out later. 2. Prepare the Toppings:
1.2.2 Chop the Spring Onions: Finely chop 150 grams of spring onions. These will add a fresh, slightly sharp flavor that pairs beautifully with the cheese. Grate the Cheese: Grate 150 grams of hard cheese of your choice. Whether you opt for cheddar, Gouda, or Parmesan, the cheese will melt into gooey perfection when cooked. Melt the Butter: In a small saucepan or microwave, melt 100 grams of unsalted butter. This will be brushed over the dough to add richness and help the toppings adhere. 3. Assembly and Cooking:
1.2.3 Divide the Dough: After the dough has rested, divide it into 4 equal pieces. Roll each piece into a ball, ensuring they’re all roughly the same size for even cooking. Roll Out the Dough: On a lightly floured surface, take one dough ball and roll it out as thinly as possible using a rolling pin. The thinner the dough, the crispier your flatbread will be. Add the Toppings: Brush the surface of the rolled-out dough with melted butter. Sprinkle sesame seeds evenly over the buttered surface for a nutty crunch. Next, scatter the chopped spring onions and grated cheese on top. Season with black pepper to taste. Fold and Roll Again: Carefully fold the dough over itself, creating layers with the toppings inside. Once folded, gently roll the dough out again to maintain an even thickness and to seal in the toppings. 4. Cooking the Flatbread:
1.2.4 Heat the Skillet: Place a skillet over medium heat and add a small amount of vegetable oil. If you’re using a non-stick pan, you can opt to cook the flatbread without any oil for a lighter version. Cook the Flatbread: Once the skillet is hot, carefully place the flatbread onto the skillet. Cook until the bottom is golden brown, about 3-4 minutes, then flip and cook the other side until golden and crisp. Repeat with the remaining dough balls. 5. Serve:
1.2.5 Slice and Serve: Once cooked, slice the flatbreads into wedges or strips and serve them warm. The combination of crispy dough, melted cheese, and the fresh bite of spring onions is absolutely irresistible.
Table of Contents hide
1 The Famous Flatbread
1.1 Ingredients For the Dough:
1.1.1 300 grams of flour (approximately 2 cups) 1 teaspoon salt (5 grams) 1 teaspoon baking powder (5 grams) 200 milliliters warm water (about 4/5 cup) For the Toppings:
1.1.2 150 grams spring onions, finely chopped 150 grams hard cheese of your choice, grated 100 grams unsalted butter (1/3 cup), melted Sesame seeds (for sprinkling) Black pepper (to taste) For Cooking:
1.1.3 oil (for frying)
1.2 Instructions
1.2.1 Mix the Dry Ingredients: Start by sifting together 300 grams of flour, 1 teaspoon of salt, and 1 teaspoon of baking powder in a large mixing bowl. Sifting helps to evenly distribute the baking powder and salt throughout the flour. Add Warm Water: Gradually pour 200 milliliters of warm water into the flour mixture while stirring continuously. The warm water will help activate the baking powder, giving the flatbread a light, fluffy texture. Knead the Dough: Once the dough starts to come together, knead it by hand for about 2 minutes until it’s smooth and medium-soft. The dough should be pliable but not sticky. If it feels too dry, add a little more water; if too sticky, add a bit more flour. Rest the Dough: Cover the dough with a clean cloth or plastic wrap and let it rest for 10-15 minutes. This resting period allows the gluten to relax, making it easier to roll out later. 2. Prepare the Toppings:
1.2.2 Chop the Spring Onions: Finely chop 150 grams of spring onions. These will add a fresh, slightly sharp flavor that pairs beautifully with the cheese. Grate the Cheese: Grate 150 grams of hard cheese of your choice. Whether you opt for cheddar, Gouda, or Parmesan, the cheese will melt into gooey perfection when cooked. Melt the Butter: In a small saucepan or microwave, melt 100 grams of unsalted butter. This will be brushed over the dough to add richness and help the toppings adhere. 3. Assembly and Cooking:
1.2.3 Divide the Dough: After the dough has rested, divide it into 4 equal pieces. Roll each piece into a ball, ensuring they’re all roughly the same size for even cooking. Roll Out the Dough: On a lightly floured surface, take one dough ball and roll it out as thinly as possible using a rolling pin. The thinner the dough, the crispier your flatbread will be. Add the Toppings: Brush the surface of the rolled-out dough with melted butter. Sprinkle sesame seeds evenly over the buttered surface for a nutty crunch. Next, scatter the chopped spring onions and grated cheese on top. Season with black pepper to taste. Fold and Roll Again: Carefully fold the dough over itself, creating layers with the toppings inside. Once folded, gently roll the dough out again to maintain an even thickness and to seal in the toppings. 4. Cooking the Flatbread:
1.2.4 Heat the Skillet: Place a skillet over medium heat and add a small amount of vegetable oil. If you’re using a non-stick pan, you can opt to cook the flatbread without any oil for a lighter version. Cook the Flatbread: Once the skillet is hot, carefully place the flatbread onto the skillet. Cook until the bottom is golden brown, about 3-4 minutes, then flip and cook the other side until golden and crisp. Repeat with the remaining dough balls. 5. Serve:
1.2.5 Slice and Serve: Once cooked, slice the flatbreads into wedges or strips and serve them warm. The combination of crispy dough, melted cheese, and the fresh bite of spring onions is absolutely irresistible.

The Famous Flatbread

Table of Contents

Ingredients
For the Dough:

300 grams of flour (approximately 2 cups)
1 teaspoon salt (5 grams)
1 teaspoon baking powder (5 grams)
200 milliliters warm water (about 4/5 cup)
For the Toppings:
150 grams spring onions, finely chopped
150 grams hard cheese of your choice, grated
100 grams unsalted butter (1/3 cup), melted
Sesame seeds (for sprinkling)
Black pepper (to taste)
For Cooking:
oil (for frying)

Instructions

1. Prepare the Dough:

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Mix the Dry Ingredients: Start by sifting together 300 grams of flour, 1 teaspoon of salt, and 1 teaspoon of baking powder in a large mixing bowl. Sifting helps to evenly distribute the baking powder and salt throughout the flour.
Add Warm Water: Gradually pour 200 milliliters of warm water into the flour mixture while stirring continuously. The warm water will help activate the baking powder, giving the flatbread a light, fluffy texture.
Knead the Dough: Once the dough starts to come together, knead it by hand for about 2 minutes until it’s smooth and medium-soft. The dough should be pliable but not sticky. If it feels too dry, add a little more water; if too sticky, add a bit more flour.
Rest the Dough: Cover the dough with a clean cloth or plastic wrap and let it rest for 10-15 minutes. This resting period allows the gluten to relax, making it easier to roll out later.
2. Prepare the Toppings:
Chop the Spring Onions: Finely chop 150 grams of spring onions. These will add a fresh, slightly sharp flavor that pairs beautifully with the cheese.
Grate the Cheese: Grate 150 grams of hard cheese of your choice. Whether you opt for cheddar, Gouda, or Parmesan, the cheese will melt into gooey perfection when cooked.
Melt the Butter: In a small saucepan or microwave, melt 100 grams of unsalted butter. This will be brushed over the dough to add richness and help the toppings adhere.
3. Assembly and Cooking:
Divide the Dough: After the dough has rested, divide it into 4 equal pieces. Roll each piece into a ball, ensuring they’re all roughly the same size for even cooking.
Roll Out the Dough: On a lightly floured surface, take one dough ball and roll it out as thinly as possible using a rolling pin. The thinner the dough, the crispier your flatbread will be.
Add the Toppings: Brush the surface of the rolled-out dough with melted butter. Sprinkle sesame seeds evenly over the buttered surface for a nutty crunch. Next, scatter the chopped spring onions and grated cheese on top. Season with black pepper to taste.
Fold and Roll Again: Carefully fold the dough over itself, creating layers with the toppings inside. Once folded, gently roll the dough out again to maintain an even thickness and to seal in the toppings.
4. Cooking the Flatbread:
Heat the Skillet: Place a skillet over medium heat and add a small amount of vegetable oil. If you’re using a non-stick pan, you can opt to cook the flatbread without any oil for a lighter version.
Cook the Flatbread: Once the skillet is hot, carefully place the flatbread onto the skillet. Cook until the bottom is golden brown, about 3-4 minutes, then flip and cook the other side until golden and crisp. Repeat with the remaining dough balls.
5. Serve:
Slice and Serve: Once cooked, slice the flatbreads into wedges or strips and serve them warm. The combination of crispy dough, melted cheese, and the fresh bite of spring onions is absolutely irresistible.

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