Cheese flatbread -- with a difference.

    In many recipes the cheese is on the outside of the bread -- here it is buried in the middle of the bread. You don't need to use the filling given here, you can use -- well-drained spinach and ricotta; or cream and cheddar cheese with/without finely chopped, or fried onion; cheese and tomato -- using fresh chopped tomatoes; and of course, for meat-eaters there's Bolognese sauce; turkey and sprout. For those with a sweet tooth try mincemeat etc.

    1 person made this


    • 1 tub philly-type cheese/cream cheese
    • 200g feta/salad cheese
    • 850g basic bread dough from a mix, or home made -- and knocked back ready to bake.
    • 10 - 12 olives green, or black chopped very finely
    • optional extras could be chosen from, hard-boiled egg, chopped parsley, or spring onion tops, a few grams of grated cheddar etc.
    • oil/butter for topping -- eg olive oil, garlic butter, sesame oil -- use your ingenuity !


    1. Grease, or line, two 8 x 8 inch cake tin.
    2. Mix the filling -- blend the feta and philly-type cheese together until smooth -- it will be quite thick -- add the olives.
    3. Take the dough, cut it in half and roll out each half to cover the area of the tin.
    4. Put one half of the dough in the bottom of the tin and cover with the cheese mix.
    5. Place the second half of the dough over the bottom layers -- and pinch the edges of the dough together.
    6. Bake in the centre of the oven -- 220*C for 20 - 30 minutes. If you want the bread crispy, do not cover, if you want the bread soft, cover the tin with foil.
    7. The bread can be baked in a deep pan on top of the stove, but it is tricky to turn it over.


    This goes well with vegetable soup -- see my leek, butter bean and mushroom soup, or cold tomato soup -- or any vegetable soup.

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