Cheesy Garlic Flatbread

Name: Cheesy Garlic Flatbread
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups (250 g) all-purpose flour, plus extra for dusting; 2 tsp (9 g) baking powder; ¾ tsp (4½ g) fine salt; 1 cup (240 g) plain whole-milk Greek yogurt, at room temperature; 1 tbsp (14 ml) olive oil; 4 tbsp (57 g) unsalted butter, cut into pieces; 4 large (20 g) garlic cloves, finely minced or grated; ¼ tsp (1½ g) fine salt; 2 cups (200 g) low-moisture whole-milk mozzarella, coarsely shredded; ¼ cup (25 g) Parmesan cheese, finely grated; 3 tbsp (10 g) fresh flat-leaf parsley, finely chopped; ¼ tsp (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

Chewy, blistered yeast-free flatbread brushed with roasted-style garlic butter, blanketed in melted mozzarella and finished with fresh parsley. Ready in under an hour with no rising time.

Prep: 20 min
Cook: 20 min
Wait: 20 min
Total: 1 hr
Makes: 2 flatbreads (8 pieces total)

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Steps

Before you start

Set the oven rack in the lower third and preheat with the baking sheet or pizza stone inside for at least 30 minutes.
Shred mozzarella from a block if you can; it melts more smoothly than pre-shredded.
Greek yogurt should be at room temperature so the dough comes together easily.

1
Heat the ovenOven 475°F / 245°C
- Place the baking sheet upside down (or a pizza stone) on the lower oven rack and preheat the oven to 475°F (245°C) for at least 30 minutes so the surface is very hot.
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Ready when: Oven reaches 475°F (245°C) and has held it for 30 minutes
Tip: A thoroughly hot surface gives the bottom its blistered, crisp-chewy texture.
2
Mix the dough
- In a large bowl whisk the flour, baking powder and ¾ tsp salt.
- Add the yogurt and olive oil.
- Stir with a spatula until a shaggy dough forms, then knead in the bowl for 1 minute.
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Ready when: Dough is soft, slightly tacky but not sticking to your fingers
Tip: If it sticks badly, knead in flour 1 tablespoon at a time.
3
Rest the dough
- Cover the bowl with a clean towel and let the dough rest for 15 minutes so the flour hydrates and the dough rolls out without springing back.
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Ready when: Dough feels smooth and stretches without snapping back
4
Make garlic butter
- Melt the butter in a small saucepan over low heat.
- Add the garlic and ¼ tsp salt and cook, stirring, for 1 to 2 minutes, just until fragrant and barely sizzling.
- Remove from the heat.
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Ready when: Garlic smells sweet and fragrant but is not browned
Tip: Browned garlic turns bitter; pull the pan off the heat early.
5
Shape the flatbreads
- Divide the dough into 2 equal pieces.
- On a floured surface, roll each into an oval about 10×7 inches (25×18 cm) and ¼ inch (6 mm) thick.
- Place each on its own sheet of parchment paper.
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Ready when: Ovals are an even ¼ inch thick with no thin tears
Tip: Keep the second piece covered while you roll the first so it does not dry out.
6
Par-bake the basesOven 475°F / 245°C
- Brush each flatbread with about one-third of the garlic butter, reserving the rest.
- Slide one parchment sheet with flatbread onto the hot baking sheet and bake for 4 minutes at 475°F (245°C).
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Ready when: Surface is puffed with a few pale blisters and set to the touch
Tip: Par-baking keeps the center from turning doughy under the cheese.
7
Add the cheese
- Remove the flatbread and brush with half of the remaining garlic butter.
- Scatter with half of the mozzarella and half of the Parmesan, leaving a ½-inch (1 cm) border.
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Tip: Work quickly so the oven stays hot.
8
Bake until bubblyOven 475°F / 245°C
- Return to the oven and bake 6 to 8 minutes at 475°F (245°C).
- Meanwhile, repeat par-baking, topping and baking with the second flatbread.
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Ready when: Cheese is melted, bubbling, with golden spots, and the crust edge is deep golden
Tip: For more browning, broil for 30 seconds while watching closely.
9
Finish and serve
- Sprinkle each flatbread with parsley and red pepper flakes if using.
- Rest 2 minutes, then cut each into 4 pieces and serve hot.
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Ready when: Cheese stops flowing when cut

Good to know

Tips

Use full-fat yogurt; low-fat versions make a drier, less tender dough.
Do not skip the par-bake, or the center can stay doughy.
Grate the garlic on a microplane so it spreads evenly and doesn't burn in chunks.
Keep a ½-inch border free of cheese so the crust edge puffs and browns.

Make ahead

"Make the dough up to 24 hours ahead, wrap tightly and refrigerate; bring to room temperature for 30 minutes before rolling. The garlic butter keeps 3 days in the fridge; re-melt before brushing."

Storage & reheating

"Room temperature up to 2 hours. Refrigerate in an airtight container up to 3 days. Freeze wrapped pieces up to 2 months. Reheat in a 375°F (190°C) oven for 6 to 8 minutes (10 to 12 from frozen) until hot and crisp."

Substitutions

plain whole-milk Greek yogurt → Full-fat sour cream. Gives a similar tang and softness; dough may be slightly stickier.
low-moisture whole-milk mozzarella → Provolone or fontina. Melts well; use the same weight.
fresh flat-leaf parsley → Fresh chives or basil. Use the same amount, chopped.
unsalted butter → Olive oil. Use 3 tablespoons (45 ml); flavor is less rich.