No-Knead Garlic Cheese Flatbread
PJ Hamel · kingarthurbaking.com · Original
Flatbreadinferred from the title
DietVegetarian. Not vegan: cheddar cheese or monterey jack cheese, king arthur pizza dough flavor.
Against 5,130 pizza recipes
Flatbread style, 81% hydration: wetter than 85% of the 1,480 doughs that parse, baked at 375°F, hotter than 10% of recipes that state an oven.
Flatbread (Generic): flatbread-only titles: a topped bread with no pizza claim (naan, lavash, grilled flatbread, restaurant 'flatbread')
Tradition: 400 to 500°F bake (this recipe: 375°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
420g
Water
340g
Hydration
81.0%
Salt
1.9%
Yeast
2.14%
Oil
8.3%
Sauce
n/a
Cheese
227g
Dough weight
812g
Process
Bake temp
375°F / 191°C
Bake time
35 to 40 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (6)
- waterlukewarm water1 1/2 cup · 340g
- oilolive oil3 tbsp · 35g
- salttable salt1 1/4 tsp · 8g
- flourKing Arthur Unbleached All-Purpose Flour3 1/2 cup · 420g
- yeastinstant yeast1 tbsp · 9g
- cheese othercheddar cheese or Monterey Jack cheese2 cup · 227g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseKing Arthur Pizza Dough Flavor4 tsp · 16.8g
- over cheese4 to 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 1.9% salt, then set your own flour weight and ball count.
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- 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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