Easy Flaky Layered Flatbread with Cheese

ByEmily Baking
Easy Flaky Layered Flatbread with Cheese

Discover the magic of creating incredibly flaky, golden flatbreads using just flour, hot water, and a pinch of salt. This foolproof recipe transforms simple pantry staples into layers of buttery, crispy pastry that puff up beautifully in the oven without any yeast. The secret lies in the hot water dough technique and a clever folding method that creates dozens of paper-thin layers. Filled with melted cheese and brushed with butter, these flatbreads are perfect for breakfast, snacks, or as a side dish. The unique shaping technique using two knives creates stunning ridged patterns that make these look bakery-worthy while being surprisingly simple to make at home.

Ingredients

For the Dough:

  • 1 teaspoon salt (5g)
  • 1.5 cups hot water (300ml/10 fl oz)
  • 4 cups all-purpose flour (440g/15.5 oz), plus extra for dusting

For Greasing:

  • 120g (½ cup/4.2 oz) butter, melted

For Filling:

  • 12-15 cheese slices (your choice of mild cheddar, mozzarella, or processed cheese)

For Topping:

  • 2-3 tablespoons vegetable oil or melted butter

Instructions

Step 1: Make the Hot Water Dough In a large mixing bowl, dissolve the salt in hot water. Gradually add the flour, stirring with a wooden spoon. Once the mixture comes together, knead with your hands until you have a soft, slightly sticky dough. The dough should be smooth and elastic. Knead for 5-7 minutes until the texture is uniform.

Step 2: Divide and Rest Divide the dough into 3 equal portions. Shape each into a smooth ball, cover with a clean kitchen towel, and let them rest for 20 minutes. This resting period relaxes the gluten and makes rolling easier.

Step 3: Roll and Layer the First Dough On a lightly floured surface, roll out the first dough portion as thinly as possible into a large circle or rectangle. Brush the entire surface generously with melted butter.

Step 4: Layer Second and Third Dough Roll out the second dough portion and place it directly on top of the first buttered layer. Brush this layer with melted butter as well. Repeat with the third dough portion, placing it on top and brushing with butter.

Step 5: Stretch the Dough Gently stretch the layered dough from the edges, pulling carefully to make it even thinner without tearing. The dough should become almost translucent in places.

Step 6: Roll Tightly Starting from one edge, roll the layered dough tightly into a long log, like a jelly roll. Keep the roll tight to create distinct layers.

Step 7: Portion and Freeze Cut the log into 3 equal pieces. Cover them and place in the freezer for 30 minutes. This chilling step firms up the butter and makes slicing much easier.

Step 8: Slice the Dough Remove the chilled dough from the freezer. Using a sharp knife, slice each portion into rounds approximately 2 fingers thick (about 3-4cm/1.5 inches).

Step 9: Roll Out Individual Pieces Take each slice and gently roll it out into a small circle, about 12cm (5 inches) in diameter. The layers should start to become visible.

Step 10: Shape with Knives Place a cheese slice in the center of each rolled circle. Using the back of two knives, press ridges into the dough radiating from the center outward, creating a decorative pattern while sealing the cheese inside. Fold or press the edges to completely enclose the cheese.

Step 11: Apply Oil Brush the top of each shaped flatbread with vegetable oil or melted butter for a golden finish.

Step 12: Bake Preheat your oven to 190°C (375°F). Arrange the flatbreads on a baking sheet lined with parchment paper, leaving space between each. Bake for 40-45 minutes until puffed, golden brown, and crispy on the outside.

Step 13: Serve Remove from the oven and let cool slightly. Serve warm to enjoy the flaky layers and melted cheese filling.

Time and Servings

Prep Time: 30 minutes Rest Time: 20 minutes Chill Time: 30 minutes Cook Time: 45 minutes Total Time: 2 hours 5 minutes Servings: 12-15 flatbreads

Nutrition Per Flatbread: Approximately 210 calories, 6g protein, 28g carbohydrates, 8g fat, 1g fiber

Why This Layered Flatbread Recipe Is Worth Making

This recipe demonstrates how simple ingredients can create impressive results through technique. The hot water dough method gelatinizes the starches in flour, creating a more pliable dough that produces tender layers. Unlike yeast breads that require rising time, this approach delivers flaky results quickly. The butter between layers creates steam during baking, causing the flatbreads to puff and separate into crispy sheets. Cheese provides protein and calcium, while the moderate use of butter adds richness without excess. This recipe is economical, uses no special equipment, and can be customized with different cheese varieties or additional fillings like herbs or spices. The freezing step makes this partially make-ahead friendly, perfect for busy schedules.