Once you make this homemade flatbread once, you won’t go back to store-bought varieties. Its lovely bright yellow color comes from turmeric powder that’s mixed right into the dough and its wonderful flavor comes from honey, turmeric, butter, garlic powder, and salt. But that’s not all! After the flatbreads are shaped and seared in a hot cast iron skillet, they are finished in the oven with a scattering of shredded Cabot Farmhouse Reserve Cheddar. Serve with chutney and fresh fruit and you’ll be in heaven. Don’t forget to share the recipe with family and friends on Facebook, Pinterest, Instagram, and Twitter.
For six flatbreads, begin by whisking the warm water and honey in a large bowl. Add yeast and let sit until foamy and the foam doubles in size, about 5 minutes. Then add Cabot Unsalted Butter, turmeric, and garlic powder, whisking to combine. Using a wooden spoon, stir in 2 ½ cups of flour and the salt until it is too difficult to stir. Sprinkle the remaining ½ cup flour on the work surface and then turn the dough out onto the floured surface. Knead the dough until all of the flour is incorporated and the dough becomes tacky again.
Next, oil a clean bowl and set dough in the bowl, turning to coat with oil. Cover and set bowl in a warm draft-free place and let rise until double in size, 1 to 2 hours. Once dough has doubled in size, turn it out onto a generously floured surface and divide it into 6 equal balls.
Preheat a large 10.25-inch Lodge skillet over medium-high until very hot. While skillet heats, roll out one of the dough balls on the floured surface to an approximate 8 ½ -inch round. Follow the cooking and cooling instructions below. Continue the shaping and cooking process for the remaining 5 rolls of dough.
Before serving, preheat oven to 400°F and divide flatbreads among 2 baking sheets. Top each flatbread with the cheese and bake until the flatbreads are hot and the cheese is melted, about 4 to 6 minutes. Cut into wedges before serving.
For another amazing flatbread recipe, try this Grilled Cheddar Flatbread with Garlic Thyme-Oil. Cabot is a co-operative of over 800 farm families who all work diligently to produce only the highest quality products. We’d love for you to share your thoughts about this homemade flatbread so, if you could rate and review it once you’ve tried it, we’d really appreciate it!
1 cup warm water, 110° to 115°F
2 teaspoons honey
1 packet active dry yeast
1 teaspoon ground turmeric
3 tablespoons Cabot Salted Butter, melted
¼ teaspoon garlic powder
3 cups King Arthur All-Purpose Flour, divided plus more for work surface
1¼ teaspoon salt
oil for bowl
6 ounces Cabot Farmhouse Reserve Cheddar, shredded (about 1½ cups)
Prep: 35 mins | Cook: 30 mins | Total: 3 hrs
WHISK warm water and honey in a large bowl. Add yeast and let sit until foamy and the foam doubles in size, about 5 minutes.
ADD butter, turmeric and garlic powder and whisk to combine. Stir in 2½ cups flour and salt with a wooden spoon until it is too difficult to stir.
SPRINKLE the remaining ½ cup flour on the work surface and then turn dough out onto the floured surface. Knead dough until all of the flour is incorporated and the dough becomes tacky again.
OIL a clean bowl and set dough in the bowl. Turn to coat with oil. Cover and set bowl in a warm, draft-free place and let rise until double in size, 1 to 2 hours.
TURN dough out onto a generously floured surface and divide into 6 equal balls.
PREHEAT a large 10.25-inch Lodge skillet over medium-high until very hot. While skillet heats, roll out one of the doughs on the floured surface to a roughly 8½ -inch round.
LAY in the hot skillet and let brown on the bottom until air bubbles form, the flatbread puffs and the bottom is dry and cooked, 2 to 3 minutes. Flip over and cook on the remaining side 2 to 3 minutes.
SET flatbread on a wire cooling rack. Continue shaping and cooking flatbreads until they are all done. They will cook faster and faster as the skillet heats up and you will need to adjust the heat to medium as necessary to prevent scorching.
BEFORE serving, preheat oven to 400°F.
DIVIDE flatbreads among 2 baking sheets. Top with the cheese, dividing evenly.
BAKE until the flatbreads are hot and the cheese is melted, 4 to 6 minutes. Cut into wedges before serving.
Recipe and photo courtesy of Katie Webster.