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Garlic Cheese Flatbread

Garlic Cheese Flatbread

Gina Izzy Shores

"Golden brown, chewy and cheesy, this recipe is a hit with Italian dishes."
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1 h servings 206 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 331 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a cup or small bowl, sprinkle yeast over the surface of the lukewarm water. Let stand for 5 to 10 minutes to dissolve.
  2. In a large bowl, stir together the flour, salt and sugar. Pour in the yeast mixture along with the olive oil. Beat with a sturdy spoon until dough is stiff enough to pull away from the sides of the bowl. Cover, and set aside until doubled in size, about 35 minutes.
  3. Remove the dough from the bowl and knead briefly on a floured surface. Roll the dough out to 1/4 to 1/2 inch thickness or to the size of your baking sheet. Place on a greased baking sheet and spread butter over the top. Sprinkle with garlic powder, Parmesan cheese and mozzarella cheese. Let rest while you preheat the oven to 350 degrees F (175 degrees C).
  4. Bake for 20 minutes in the preheated oven, until golden brown and cheese is bubbly. Serve warm.

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Read all reviews 83
  1. 106 Ratings

Most helpful positive review

For me this recipe is a very good starting point and has proved to be very versatile. It has become almost a show stealer from the main course. Took the advice of several other reviewers and a...

Most helpful critical review

I'm rating this recipe on taste and workability. The finished product's taste and texture was wonderful! I added minced garlic to the dough at the very end and dried oregano after putting on t...

Most helpful
Most positive
Least positive

For me this recipe is a very good starting point and has proved to be very versatile. It has become almost a show stealer from the main course. Took the advice of several other reviewers and a...

Bread came out great the first time. My husband loved it too. I combined steps 1 and 2 by mixing the yeast, flour,salt and sugar with HOT tap water then mixing in the olive oil. I covered it ...

4 stars for a great flat bread but I felt this recipe needed more flavor. I made it twice. Both times the dough came out perfect. Someone mentioned that this dough should be a "wet" dough and...

Very good! I started the dough in my bread machine, and while it came together perfectly, once it was removed, it was extremely sticky and difficult to work with. I had to knead in a TON more ...

Love this stuff! We enjoy great pizza with it. I add freshly minced garlic (2 cloves) and 1/2 teaspoon of Italian seasoning to it when I am mixing it up. Once it has risen, I roll it out, place...

I've made this twice, once with the recipe as written (great), and once substituting the garlic powder for 3 tbsp. or so of minced garlic (even better).

(Originally reviewed 25 March 2008 -edited for spelling) I did not have any bread flour, so I simply used 2 cups plain flour and added in 4tsp of vital wheat gluten. In reading the reviews, alo...

I've been wanting to try this recipe just because it sounded good but I was afraid to try making bread by hand. Well, last weekend my 13-year old breadmaker walked off the counter last weekend ...

Really liked the texture of this flatbread! I didn't use all the butter the recipe called for on top- made a garlic/butter sauce for dipping instead. I think next time I will add a little more c...

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