Cheesy Herb Bread (Print Version)
# Ingredients:
→ For the Dough
01 -
240 grams all-purpose flour (about 1 1/2 cups)
02 -
1 teaspoon salt
03 -
150 milliliters warm milk (about 3/5 cup)
→ For the Filling
04 -
150 grams grated cheddar cheese (or your favorite cheese)
05 -
Bunch of parsley, chopped
06 -
Small bunch of dill, chopped
→ For Cooking
07 -
60 grams butter, melted
# Instructions:
01 -
Start by grabbing a large mixing bowl and combining your flour and salt. While stirring with a wooden spoon or spatula, slowly pour in the warm milk. The dough will start coming together as you mix. Once all the milk is worked in, turn the dough out onto a lightly floured surface and knead it for a few minutes. You'll feel it transform under your hands until it becomes smooth and elastic - that's when you know it's ready!
02 -
In a separate bowl, mix together your grated cheddar cheese with the freshly chopped parsley and dill. The herbs should be finely chopped to distribute their flavor evenly throughout the bread. This simple filling is where all the magic happens - the cheese brings richness while the herbs add brightness and aroma.
03 -
Divide your dough into two equal portions. On a lightly floured surface, roll out the first piece into a thin circle - aim for about the size of a large dinner plate. Brush this dough circle generously with about half of your melted butter, then sprinkle the cheese and herb mixture evenly across the surface, leaving a small border around the edge so it doesn't spill out during cooking.
04 -
Now roll out your second piece of dough to match the size of the first. Carefully lift this second circle and place it directly on top of your cheese-covered base. Gently press around the edges to seal in all that cheesy goodness. Think of it like making a giant sandwich with dough as the bread and cheese as the filling!
05 -
Heat up a large frying pan over medium heat and add a bit of your remaining melted butter to coat the bottom. When the pan is hot, carefully transfer your assembled bread into it. If you find it challenging to move, you can roll it gently over a floured rolling pin to help transport it to the pan without tearing.
06 -
Let the bread cook for about 5-7 minutes on the first side until it turns a beautiful golden brown. You might see the cheese starting to bubble at the edges - that's a good sign! Carefully flip it over (a large spatula helps here) and cook the second side for another 5-7 minutes until it's equally golden and the cheese inside is all melty and delicious.
07 -
Once both sides are perfectly cooked, slide your creation onto a cutting board and let it rest for just a minute. Then slice it into wedges like you would a pizza. The cheese should stretch and pull as you cut through - that's exactly what you want! Serve it while it's still warm and watch it disappear almost instantly.
# Notes:
01 -
This stuffed bread is inspired by Georgian khachapuri but with a simplified technique that makes it approachable for home cooks.
02 -
The bread pairs perfectly with soups, salads, or as an appetizer.
03 -
Try serving with a dipping sauce such as marinara or garlic butter for an extra treat.