No Knead Garlic Cheese Flatbread Recipes

NO-KNEAD GARLIC-CHEESE FLATBREAD

Steps:

• Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.
• Combine all of the ingredients except the cheese and garlic, and beat at high speed with an electric mixer for 60 seconds.
• Add the cheese and garlic, beating gently just to combine.
• Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it's become puffy.
• While the dough is rising, preheat the oven to 375°F
• Sprinkle the dough with pizza seasoning, and/or the dried herbs of your choice, if desired.
• Bake the bread till it's golden brown, 35 to 40 minutes.
• Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.
• To make crunchy bread sticks: Cut day-old bread into 1/2" slices. Lay the slices on an ungreased baking sheet, and bake them in a preheated 350°F to 400°F oven till they're a light golden brown and crunchy, 15 to 25 minutes or so; keep your eye on them, as they brown quickly towards the end.

GARLIC-CHEESE FLATBREAD

Steps:

• Unroll dough into a greased 15x10x1-in. baking pan; flatten dough to 13x9-in. rectangle and build up edges slightly. , Drizzle with butter. Sprinkle with basil, garlic and cheeses. , Bake at 425° until crisp, 11-14 minutes. Cut into squares; serve warm.

NO-KNEAD GARLIC-CHEESE FLATBREAD

Steps:

• Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.
• Combine all of the ingredients except the cheese and garlic, and beat at high speed with an electric mixer for 60 seconds.
• Add the cheese and garlic, beating gently just to combine
• Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it's become puffy.
• While the dough is still rising, preheat the oven to 375°F.
• Bake the bread till it's golden brown, 35 to 40 minutes.
• Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.
• Yield: about 12 to 18 servings bread; or about fifty 6 1/2" bread sticks.
• NOTE: Active dry yeast is a little bit slower off the mark than instant, as far as dough rising goes; but in a long (2- to 3-hour) rise, the active dry yeast catches up. If a recipe using instant yeast calls for the dough to "double in size, about 1 hour," you may want to mentally add 15 to 20 minutes to this time if you're using active dry yeast.