No-Knead Garlic-Cheese Flatbread
Bonnie G #2 · food.com · 2010 · Original
Flatbreadinferred from the title
DietVegetarian. Not vegan: cheddar cheese.
Against 5,130 pizza recipes
Flatbread style, 81% hydration: wetter than 85% of the 1,480 doughs that parse.
Flatbread (Generic): flatbread-only titles: a topped bread with no pizza claim (naan, lavash, grilled flatbread, restaurant 'flatbread')
Tradition: 400 to 500°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
438g
Water
356g
Hydration
81.3%
Salt
1.7%
Yeast
2.06%
Oil
9.3%
Sauce
n/a
Cheese
226g
Dough weight
850g
Process
Bake temp
n/a
Bake time
35 to 40 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (6)
- waterwater1 1/2 cup · 356g
- oilolive oil3 tbsp · 40.8g
- saltsalt1 1/4 tsp · 7.5g
- flourunbleached all-purpose flour3 1/2 cup · 438g
- yeastinstant yeast1 tbsp · 9g
- cheese othercheddar cheese2 cup · 226g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese4 -8 garlic cloves
- post bakepizza seasoning or your favorite dried herbs
Keep exploring
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Do something with it
- Scale this doughStart from 81% hydration and 1.7% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 81% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Flatbread group marked.
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