Making Yummy Cheese & Sesame Flatbreads in Silence | Only Cooking Sounds (No Music)

This pan-fried cheese flatbread features a perfectly blistered, sesame-crusted exterior and a rich, tender crumb enriched with sharp Cheddar and Parmigiano. Cooking these in a skillet ensures the interior is fully baked while the crust gets incredibly crispy. Best served warm right out of the pan. INGREDIENTS – 1 1/2 cups (200g) Semolina flour – 1 1/2 cups (200g) All-purpose flour – 1 cup + 1 tbsp (260g) Lukewarm water – 1 tsp (3g) Dry yeast – 1 tsp (6g) Fine salt – 1/2 tsp (1.5g) Garlic powder – 1/2 tsp (1.5g) Sweet paprika – 3.5 oz (100g) Cheddar cheese, coarsely grated – 1.5 oz (40g) Parmigiano, finely grated – 1 tbsp (5g) Dried oregano – 1/4 cup (35g) Sesame seeds INSTRUCTIONS Mix the base dough: Whisk the semolina and all-purpose flour together. In a large bowl, mix exactly half of this flour blend with the dry yeast, fine salt, garlic powder, and sweet paprika. Add the lukewarm water and dried oregano, stirring until a smooth batter forms. Add cheese and knead: Add the remaining flour blend along with the grated cheddar and finely grated Parmigiano. Knead the dough by hand on a clean surface for 8 to 10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let proof at room temperature until doubled in size. Shape and top: Divide the proofed dough into 6 equal portions. Use a rolling pin to shape them into flatbread rounds. Sprinkle the tops with sesame seeds and press firmly so they adhere to the dough. Pan-fry the bread: Preheat a skillet over medium heat and wipe away any excess oil with a paper towel. Place a flatbread into the pan and cook for 3 minutes per side (5 to 6 minutes in total) until the interior is fully set and the exterior is blistered. Serve warm. CHAPTERS 00:00 Mix the base dough 01:18 Add cheese and knead 02:26 Shape and top 03:20 Pan-fry the bread Full recipe and more here: https://recipesfrombakery.com/