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no-knead garlic-cheese flatbread

(3 ratings)
shescalledkc avatar
Recipe by
Donna Farley
@shescalledkc
Willows, CA

An easy no-knead cheese bread that bakes up to a golden flat bread, studded with melting cheese and chopped garlic. It is simple easy and can be topped with a mixture of your favorite herbs or pizza seasoning. You can make bread sticks out of the day old flatbread. I got the recipe from King Arthur's Flour... It is a favorite with the family.

(3 ratings)
yield 9 x 13 pan
prep time 15 Min
cook time 40 Min

Ingredients For no-knead garlic-cheese flatbread

  • 1-1/2 c
    lukewarm water
  • 3 Tbsp
    olive oil (plus additional for drizzling into pan)
  • 1-1/4 tsp
    salt
  • 3-1/2 c
    all purpose flour
  • 1 Tbsp
    instant yeast see (see note about using regular yeast)
  • FILLING & TOPPING
  • 2 c
    diced cheese- chedder, monteray jack, flavored cheese, or your favorite.
  • 4-8 clove
    garlic, peeled and chopped (add more or less)
  • your favorite dried herbs, pizza seasoning, to sprinkle on top. i use a little coarse ground sea salt when i do herbs. also grated parmesan is good on this too.

How To Make no-knead garlic-cheese flatbread

  • 1
    Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.
  • 2
    Combine all of the ingredients except the cheese and garlic, and beat at high speed with an electric mixer for 60 seconds.
  • 3
    Add the cheese and garlic, beating gently just to combine
  • 4
    Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it's become puffy.
  • 5
    While the dough is still rising, preheat the oven to 375°F.
  • 6
    Bake the bread till it's golden brown, 35 to 40 minutes.
  • 7
    Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.
  • 8
    Yield: about 12 to 18 servings bread; or about fifty 6 1/2" bread sticks.
  • 9
    NOTE: Active dry yeast is a little bit slower off the mark than instant, as far as dough rising goes; but in a long (2- to 3-hour) rise, the active dry yeast catches up. If a recipe using instant yeast calls for the dough to “double in size, about 1 hour,” you may want to mentally add 15 to 20 minutes to this time if you’re using active dry yeast.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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