Onion & Bellpepper Cheese Flatbread

We love cheese, my fridge will always have a box of cheese, obviously i'll try to cook atleast twice a week with cheese. However cheese are good for health if consumed with moderation. Coming to today's recipe, this flat bread goes for yeast which is stuffed later with tomatoes, cheese and topped with sliced onions and bellpeppers with some dried thyme leaves.This flatbread makes an excellent bread to enjoy throughly with a bowl of warm soup. Definitely a bowl of soup and a slice of this cheesy flat bread makes a super filling and satisfying meal. This flatbread is very easy to make, apart from the yeasted dough and few chopped vegetable and cheese, you doesnt need anything specific to make this excellent cheesy bread.Olive oil plays an important role in this flatbread, if you olive oil you will definitely love this flat bread.

This flat bread is going to be my second post for this month's Bake-a-thon, a baking event am running for this whole month with some enthusiastic bakerslike me. I'll be posting a bake, thrice a week for this event. Coming to this flatbread, you can add any vegetables on the top of this bread, however i liked the onion and bellpepper topping with some dried thyme leaves to enhance the flavor. This flatbread goes for a simple stuffing and the stuffing can be anything of your choice. Since i want to go for an easy stuffing i opted for some grated mozzarella cheese and chopped tomatoes.

1tbsp Active dry yeast

2tsp Sugar

1cup Luke warm water

2+1/2cups All-purpose flour

2tbsps Olive oil

3/4cup Grated mozzarella cheese
1/2cup Tomatoes (chopped)
Salt
Pepper powder

Topping:
1no Onion (sliced thinly)
1/2no Bellpepper (sliced thinly)
1/2tsp Thymn leaves
1tbsp Milk
3tbsp Olive oil

Take 1/4 cup of water in a bowl,add sugar and yeast and give it a stir. Set it aside for 10 minutes.

Sift together flour and salt. Make a well in the center and add olive oil, yeast mixture and the remaining water.

Mix it well using a spoon until everything combines together.

Dust the counter with some extra flour and transfer the dough to the counter.
Knead the dough for a while until it turns soft and shiny.

Make a ball of the dough. Coat a large bowl with a teaspoon of olive oil. Place the dough in the bowl.

Coat the dough with oil on all sides. Keep covered with a damp cloth and place the bowl in a  warm place until double in size.

Punch down the dough and release the air and knead it roughly.

Divide the dough into four portions. Line up your baking tray with baking sheet. Flatten up one portion of the dough into a circle of 10 inches in diameter.

Cut the cheese into cubes. Spread half of the cubed cheese,tomatoes,sprinkle salt and pepper powder on top of the flattened dough.

Flatten the second portion of the dough again to about 10 inches diameter.
Cover the bottom layer with the flattened second portion of dough and seal the sides by firmly pinching it.

Score the top using knife, that will let out any steam during baking.

Repeat the same process to the 3rd and 4th portion of the dough.

Let it prove again or slightly increase in volume for about 15 minutes.

Brush the top with milk.
Sprinkle the sliced bellpeppers,thyme leaves and onions on top.

Bake in pre-heated oven at 220 degree C for about 10 to 15 minutes until the sides are brown and the top is golden brown.

Remove from oven, place it on wire rack.

Pour olive oil all over the top.Let cool or serve warm.

Bake-a-thon 2014

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