10-Minute Rosemary Cheese Flatbreads | EASY No Bake + No Yeast Recipe
These 10-Minute Rosemary Cheese Flatbreads are possibly the best-tasting homemade flatbreads out there. They´re super easy to make, made with the simplest ingredients and only 10 minutes of prep time. You can serve them warm or even at room temperature.
To make this recipe I used all-purpose flour. But you can use whatever type of flour you like. However, you might need to adjust the water levels. That way your dough is not sticky or too dry. For the cheese, I used a Spanish Manchego, but you can use any cheese you like.
To shape the flatbreads, I used a rolling pin. But you can also use the palms of your hands. Either way, make sure the dough is no thicker than 1/8 of an inch, which is a little over 1/4 cm. This ensures the flatbreads cook quickly and the dough fully cooks through.
TIPS & TRICKS to Make this Recipe: Important to cook your flatbreads on medium heat. Otherwise, they will brown too quickly on the outside and not fully cook in the inside. It took me about 1 1/2 minutes per side. But it can take you 1 minute or even 2 minutes per side, depending on the pan.
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Watch the Video Below on How to Make these 10 Minute Rosemary Cheese Flatbreads
10 Minute Rosemary Cheese Flatbreads
- 2 cups all purpose flour 240 grams
- 2 tsp baking powder 10 grams
- 2 tsp dried rosemary 2.5 grams
- 1/2 tsp dried thyme .50 grams
- 1/2 tsp sea salt 3 grams
- 1 cup grated Manchego cheese 100 grams
- 2 tbsp extra virgin olive oil 30 ml
- 3/4 cup water 180 ml
- extra virgin olive oil for brushing
Heat a nonstick fry pan with a medium heat
In the meantime, add the flour into a large bowl, along with the baking powder, rosemary, thyme and sea salt, mix together, then make a well in the middle, add in the cheese, extra virgin olive oil and water, mix together
Once you end up with a dough like texture, knead the dough inside of the bowl for about 1 minute, this is to ensure all the ingredients are well binded together, then shape it into a ball
Sprinkle some flour on a clean flat surface, add the ball of dough and cut it in half, shape each half into a ball and then cut each ball into 4 evenly sized pieces, for a total of 8 pieces of dough
Using a rolling pin or the palm of your hand, shape the doughs, you want a thickness of about 1/8 of an inch, which is a little over a 1/4 cm, then brush the top of the dough with a kiss of olive oil and add into the hot pan oil side down, cook for about 1 1/2 minutes per side or until done
Shape and cook the rest of the flatbreads in the same method
Serve warm or at room temperature, enjoy!
Get the Spanish Olive Oil I used to make this Recipe
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