cheddar flat bread
being a libyan means i have to have bread every single day, its the usual normal thing to have breads as part of each lunch and dinner, for me i dont care what type of bread it is as long as it goes perfectly with the meal, i will always welcome those lovely YUM carbs :).
as the everyday struggle starts of what to make for lunch i was really craving some cheesy bread but more like the ftera style, i didnt want it to feel like a real bread but more like something light and flaky, so i was like ok why not mixing both ? and by that i used a bread dough recipe and a ftera making method.
rolling out the dough, fill it with cheese and onion, rolling up then twisting it to a snail shape is a fun process for me and the magic happens when you start rolling out those snails again to a flat round shape bread to be cooked in a hot melted butter and olive oil, you will get a crispy surface with soft rich center.
this flat bread recipe is ideaم for Mediterranean style breakfasts and brunches, all you need is to serve it with some Labenh cheese ( you can try my super simple recipe here ), Olives, some fresh veggies like tomatoes and cucumbers, also the spicy Libyan Harisa will be perfect along with Mint tea.
For the dough
3 cups bread flour
1 Tbsp. salt
1 Tbsp. yeast
½ cup plain yogurt
¾ cup warm water (more or less depending on you’re the flour you are using)
For the filling
1.5 cup cheddar cheese
¾ green onion ( finely chopped )
¼ cup chopped basil leaves
1 Tbsp. Tunisian smocked paprika ( or any smoked paprika you like )
¼ melted butter
3 Tbsp. olive oil
In the bowl of your stand mixer ( using the kneading hook ) mix together the flour, salt, yeast and yogurt then start adding water slowly while the machine is mixing till you get a soft dough but not sticky.
Cover with a plastic wrap and leave in a warm place to double in size, about 1.5 hours.
In a separate bowl mix the filling ingredients well and set aside.
Dust a clean surface with some flour, get your dough on it and cut it into 6 equal size parts, roll out each part into a rectangular (about ½ cm thick) spread some of the filling on it then roll it up from the long side to form a log, now start twisting it around itself to form a snail shape.
Repeat the process with all 6 parts, cover with a clean kitchen towel and allow them to rest for 30 minutes.
In a small bowl, mix melted butter and olive oil and set aside, flatten each snail shaped bread into a circle (about ½ cm thick), brush both sides with oil and butter mix then cook it on a very hot skillet (frying pan) for 2 minutes on both sides.
Served warm with your choice of appetizers