Tuesday, February 23, 2021

Cheesy Grilled Flatbread - Vegetarian café-style food and it's YUMMY!!! HIGHLY RECOMMENDED!

At a glance, our summer 2020/2021 is ending soon and I have been on a mostly-meatless diet for the past 1 year.

Mostly-meatless? LOL! I'm not a vegetarian but I have not been eating meat or seafood everyday except for two meals a week when we have our weekly salmon and pan-fried dumpling dinners.

I do this because I love animals and I want to maintain environment sustainability. Having said that, I would still prepare and cook meat and seafood for my husband and son because they love their steak, prawns and chicken too much. Eventually, we have all agreed to consume as minimal meat as possible, eating the more sustainable chicken more often and less beef if possible. And we always finish eating all of our food, not wasting anything that is edible.

So whenever I'm in a mood of encouraging my meat-loving husband and son to eat vegetarian food, I will try to cook something nice and unusual...

And I have managed to impress them with these meatless cheesy grilled flatbread.

cheese grilled flatbread vegetarian café-style summer fast easy
Cheesy Grilled Flatbread 
Plain. Simple. Vegetarian. Yet, stylish and YUMMY!!!

I got this idea when I was browsing an old issue of Woolies promotional magazine but I have modified the original recipe at here quite a bit...

1. Instead of using scalded milk, I used water with milk powder and skipped the scalding step. Simply because I don't have to wait for the scalded to cool to room temperature and can mix the dough ingredients straightaway.

2. Instead of using a processor to mix the dough for only 2 minutes, I used my breadmaker to knead the dough for 30 mins. Simply because kneading the dough makes it more stretchable and I can roll it as thin as possible. You can use an electric mixer with hook attachment to knead if you don't have a breadmaker. 

3. Instead of using plain flour, I used bread flour because the high gluten will make my dough more chewy and stretchy.

I have to say that I really like my way of mixing my dough. Watch my video and you'll see that this bread dough is super easy to handle. Although I have not follow the original recipe to the tee, I don't know and won't say if the dough made by the original recipe / processor method is worse or better than mine. Thus, it is really up to you to choose which way to make your cheesy flatbread... but you know that mine has proven to work perfectly!

Music: Bensound

cheese grilled flatbread vegetarian café-style summer fast easy
Thin crispy flat bread with herby melty cheesy filling
Very delicious!!!

Simple yet yummy! Wow! I would certainly say that this is an impressive recipe and will cook this again especially for a relaxing summery lunch.

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Here's the recipe that is adapted from
Make 4 large 20-25 cm semi-circle breads

For the flatbread dough:
160ml (2/3 cup) water
15g (1 1/2 tbsp) vegetable oil
300g (2 cups) bread flour, plus extra for dusting
20g milk powder
5g light brown sugar
1/2 tsp salt
25g unsalted butter, softened at room temperature
1 tsp instant dry yeast

For the filling:
200g Greek-style feta, roughly crumbled
200g grated mozzarella cheese
about 1/4 cup finely chopped chives
about 1 tbsp fresh oregano
1 large egg
freshly ground salt and black pepper, to season

1-2 tbsp vegetable oil, to cook
lemon wedges, to serve

For the dough:

Place all the dough ingredients in a breadmaker according to the order of the above list. Use the dough setting to knead the dough for 30 mins or until it is smooth and elastic and allow the dough to prove for 1 hr or until doubled in size.

If you are using an electric mixer with an hook attachment to knead, combine all dough ingredients except butter in the mixing bowl and mix at the lowest speed until a soft dough forms. Add butter and continue to knead at the lowest speed until the butter is fully incorporated. Increase the mixing speed to the second lowest speed and continue to knead for at least 25 mins or until the dough is smooth and elastic. Cover the dough and allow the dough to prove in a warm and humid place for about 1 hr or until doubled in size.

If you are using a processor to mix the dough, you will have to stick to the steps in the original recipe at here. I don't prefer to use the food processor to mix my dough because I want my dough to be smooth and elastic and it will make rolling the dough really thin a lot more easier. 
While the dough is proving, prepare the filling.
Combine cheeses, herbs, egg and salt and pepper in a large mixing bowl.

To assemble:
Divide dough into 4 equal portions. Shape dough into smooth balls. Allow them to rest at room temperature for about 10 mins.

On a lightly floured surface, use a rolling pin to roll out each portion to a 20-25cm round as thin as possible but without breaking the dough. Place 1/4 portion of the cheese mixture in center of each round, fold the circle into half and press to enclose the edges. Pinch the edges, fold at a 45 degree angle to form a plait. Use a rolling pin to flatten the bread slightly and evenly.

Preheat oven to 200°C /400°F. Line baking trays with baking paper.

Heat a large non-stick frying pan over medium-low heat with 1-2 tbsp vegetable oil. Cook 1-2 flatbread at a time for about 4 mins on each side or until golden. Repeat with remaining oil and bread.

Transfer flatbreads onto the prepared trays and bake for 10 mins or until dough is thoroughly cooked and the cheese are melted.

Serve immediately with lemon wedges.

Happy Baking
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