Cheddar Flat Bread

Cheddar Flat Bread

"I work full-time and don't get to spend as much time in the kitchen as I'd like. So I often make an entire meal from scratch on Sunday. This tantalizing bread is usually on the menu."
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40 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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  • Prep

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  1. In a mixing bowl, dissolve yeast in warm water. Add the milk, butter, sugar and salt. Stir in enough flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 4 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch dough down. Divide in half. Press each into a greased 9-in. pie plate.
  2. In a small bowl, combine melted butter and seasonings; brush over dough. Sprinkle with cheese. Prick dough several times with a fork. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Store in the refrigerator.


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  1. 10 Ratings

Most helpful positive review

I used whole wheat flour instead of white, and honey in place of the sugar. This is some of the best bread we've ever had!

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I used whole wheat flour instead of white, and honey in place of the sugar. This is some of the best bread we've ever had!

I followed this recipe with slight adjustments to the seasonings. I used chives instead of the onion which gave great color and softer flavor. It was a huge success and everyone loved it!

The Milk and water, i found hard to get the right temperture. It took a long time. The was not bad.

I made this for dinner tonight with a Beef Stew. I made a few minor alterations for high altitude because I live in Denver. High altitude changes at the bottom of the post for anyone interested....

Yum. I made several alterations (used half rye flour, muenster cheese, reduced the amount of melted butter for the top) and it was quite tasty as a flat dipping bread for chicken tikka. Will def...

I only made the bread portion of this recipe (followed it exactly) and it turned out great. Thank you Joan!

timing drastically off, bland

I liked the bread although i did not worry about the temprature of the milk just as long as it was warm. And i used a 12 grain flour which made it a heavier bread.

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