•INGREDIENTS:
Salt: 1 teaspoon (5 grams)
Water: 300 milliliters (approximately 1 and 1/5 cups)
Flour: 420 grams (approximately 2 2/3 cups), plus 1 additional tablespoon
Cheddar Cheese: 100 grams (approximately 1 cup), shredded
Butter: 100 grams (approximately 1/2 cup), melted
•INSTRUCTIONS:
1. Prepare the Dough:
In a large mixing bowl, combine the salt and water, stirring well with a whisk. Gradually incorporate the flour into the mixture, stirring with a spoon until the dough begins to form. Transfer the dough onto a floured surface and knead by hand. If the dough is too sticky, add an extra tablespoon of flour and continue kneading until the dough is soft and smooth. Let the dough rest for 15 minutes.
2. Prepare the Cheese and Butter:
While the dough is resting, shred the cheddar cheese. Melt the butter either in a small saucepan or in the microwave.
3. Shape the Flatbread:
Divide the rested dough into four equal portions. Roll each portion into a ball, then flatten each ball into a thin oval. Brush the melted butter over each oval. Slice each oval into four strips, leaving one end intact, resembling the veins of a leaf. Place shredded cheddar cheese along the center of each strip. Roll each strip tightly from the uncut edge to form a log. Repeat the process for all dough portions.
4. Chill and Final Shaping:
Place the rolled logs in the refrigerator for 15 minutes to firm up. Once chilled, flatten each log into a circular shape, approximately 24 centimeters (9.5 inches) in diameter.
5. Cook the Flatbread:
Heat a dry pan over medium heat, preferably one that is 26 centimeters (10 inches) wide. Cook each flatbread for 3-4 minutes on each side, turning occasionally until they are golden brown and puffed up.
