Cheese Flatbread Recipe

Mix dry ingredients

In a large mixing bowl whisk together 2 cups all-purpose flour, 1 tsp instant dry yeast, and 1 tsp fine salt until evenly combined.

Add liquids and form dough

Make a well in the flour mixture and add 1 tbsp extra-virgin olive oil and 3/4 cup warm water (about 105–115°F / 40–46°C). Stir with a wooden spoon or spatula until a shaggy dough forms. If dough seems dry, add the remaining warm water 1 tbsp at a time until it comes together into a soft, slightly tacky ball.

Knead

Turn dough onto a lightly floured surface and knead 4–6 minutes until smooth and elastic. Alternatively knead in a stand mixer fitted with a dough hook on low speed for 3–4 minutes.

Rest

Shape dough into a ball, lightly oil the outside with a little olive oil, place in a bowl, cover with plastic wrap or a damp towel and let rest 20–30 minutes at room temperature to relax the gluten. This dough does not require a long rise; the short rest makes it easier to roll thin.

Roll or stretch

After resting, divide dough into two equal pieces for two medium flatbreads (or leave whole for one large). On a lightly floured surface roll or stretch each piece into a thin oval or circle, about 10–12 inches long and roughly 1/8 inch thick. Transfer to a parchment-lined sheet pan or a floured pizza peel if using a hot stone.

Preheat oven

Place a baking stone or an inverted baking sheet on a middle rack and preheat oven to 475°F (245°C) for at least 30 minutes. If you prefer, preheat to 500°F (260°C) for a crisper crust.

Brush with garlic-herb butter and olive oil

Using a pastry brush, spread about 1.5 tablespoons of the softened garlic-herb butter evenly over each rolled flatbread (reserve remaining butter). Lightly brush the surface with a thin layer of the 1 tbsp extra-virgin olive oil to help the cheeses brown evenly.

Add cheeses

Sprinkle a generous layer of grated Parmesan across the buttered surface — about 1/2 cup per flatbread (totaling roughly 1 cup for two). Top with shredded mozzarella: distribute approximately 1/2 cup shredded mozzarella per flatbread (total 1 cup). The Parmesan will add nutty flavor and the mozzarella will give stretch.

Season

Lightly season the top with 1/2 tsp fine sea salt and a light grind of freshly ground black pepper (about 1/2 tsp). If you like, pinch or sprinkle the reserved garlic-herb butter in small dots around the cheese for extra richness.

Bake

Slide the prepared flatbreads (on parchment or peel) onto the preheated stone or baking sheet. Bake for 6–9 minutes at 475–500°F until the crust is golden at the edges and the cheeses are bubbling and starting to brown. Baking time will vary by oven and thickness; watch closely after 5 minutes.

Finish and garnish

Remove from oven and brush the edges with the remaining softened garlic-herb butter. Let rest 2 minutes, then sprinkle optional chopped fresh parsley (about 1 tbsp per flatbread) for color. Cut into wedges and serve warm.