Garlic Cheese Flatbread



My family really enjoys this flatbread.  It has wonderful flavors including garlic, cheese, Parmesan, butter and that great yeasty goodness.  I’ve made it two years ago and am glad I made it again.  If the dough is too sticky, just add a few tablespoons more bread flour at a time and re-evaluate it.  Only use bread flour for this one, it will turn out best.  You can reduce the butter.  I think 1/4 cup is too much (half of a stick).  I’ve used 3T butter and gotten away with it just fine!  **I added a little parsley for flavor and looks.  Enjoy!

P.S. – I go through so much active dry yeast, I buy it in the jar and keep it in the fridge.  It works best for me and reduces packaging.  I try to be Earth-friendly when possible! 


  • 1 (.25 ounce) envelope active dry yeast (A.K.A. 2 1/4 tsp. active dry yeast if dispensing from jar).  

  • 2 teaspoons white sugar



  1. In a cup or small bowl, sprinkle yeast over the surface of the lukewarm water. Let stand for 5 to 10 minutes to dissolve.
  2. In a large bowl, stir together the flour, salt and sugar. Pour in the yeast mixture along with the olive oil. Beat with a sturdy spoon until dough is stiff enough to pull away from the sides of the bowl. Cover, and set aside until doubled in size, about 35 minutes.
  3. Remove the dough from the bowl and knead briefly on a floured surface. Roll the dough out to 1/4 to 1/2 inch thickness or to the size of your baking sheet. Place on a greased baking sheet and spread butter over the top. Sprinkle with garlic powder, Parmesan cheese and mozzarella cheese. Let rest while you preheat the oven to 350 degrees F (175 degrees C).
  4. Bake for 20 minutes in the preheated oven, until golden brown and cheese is bubbly. Serve warm.




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