Ingredients
For the Dough
- 100 g active sourdough starter
- 300 g all-purpose flour
- 150 g warm water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon olive oil or melted butter
For the Layers
- 3–4 tablespoons melted butter or oil
- 150 g shredded mozzarella
- 50 g cheddar cheese, shredded
- 2 tablespoons finely chopped green onions or scallions
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
For Cooking
- 1–2 tablespoons butter or oil
Step 1: Make the Dough
In a large bowl, combine the sourdough starter, warm water, sugar, and olive oil.
Mix well.
Add the flour and salt. Stir until a rough dough forms.
Knead for about 5–7 minutes until the dough becomes smooth and soft.
The dough should be soft and slightly tacky, but not extremely sticky.
Step 2: Rest the Dough
Cover the bowl and let the dough rest at room temperature for about 4–6 hours, or until it becomes noticeably puffy.
For a stronger sourdough flavor, you can refrigerate the dough overnight after the initial rise.
Step 3: Divide the Dough
Transfer the dough to a lightly floured surface.
Divide it into 6 equal pieces.
Shape each piece into a smooth ball.
Cover the dough balls and let them rest for 15–20 minutes. This makes them much easier to roll thin.
Step 4: Prepare the Cheese Filling
Mix together:
- Mozzarella
- Cheddar
- Green onions
- Garlic powder
- Black pepper
Set aside.
Step 5: Roll the First Layer
Take one dough ball and roll it out as thin as possible into a round or oval shape.
Don’t worry if it’s not perfectly circular.
Brush the surface generously with melted butter or oil.
Sprinkle a small amount of the cheese mixture over the dough.
Step 6: Create the Layers
Fold the dough over itself from one side, then fold again to create several layers.
Alternatively, you can roll the dough into a thin rectangle, brush with butter, sprinkle with cheese, then roll it tightly into a log.
Coil the log into a spiral and tuck the end underneath.
This technique creates the beautiful flaky layers seen in the picture.
Repeat with the remaining dough balls.
Step 7: Rest Again
Cover the shaped dough and let it rest for 10–15 minutes.
This allows the gluten to relax so the flatbreads can be rolled without shrinking.
Step 8: Flatten
Gently press each spiral with your hand.
Roll it carefully into a flat round about ¼ inch thick.
Don’t press too hard or all the layers may disappear.
Step 9: Cook the Flatbread
Heat a heavy skillet or cast-iron pan over medium heat.
Add a little butter or oil.
Place one flatbread in the hot pan.
Cook for about 2–3 minutes until the bottom develops golden-brown spots.
Flip it over.
Cook the other side for another 2–3 minutes.
Press gently around the edges with a spatula to help the layers cook evenly.
Step 10: Make It Extra Crispy
Brush the cooked side lightly with butter.
Flip again and cook for 30–60 seconds.
Repeat with the remaining flatbreads.
Keep the finished flatbreads covered with a clean kitchen towel so they stay soft.
Step 11: Serve
Serve warm while the cheese is still melted.
You can pull the layers apart with your hands just like the flatbread in the picture.
They’re delicious with:
- Garlic butter
- Yogurt dip
- Sour cream
- Green chutney
- Tomato soup
- Eggs for breakfast
⭐ Tips for Perfect Layers
- Roll the dough very thin before adding butter and cheese.
- Don’t overload each layer with cheese.
- Let the dough rest before rolling so it doesn’t spring back.
- Use medium heat; high heat can burn the outside before the inside cooks.
- For extra flaky layers, use melted butter rather than only oil.
- A mixture of mozzarella and cheddar gives the best cheesy texture.
