Ingredients

The following ingredients have 6 Servings
  • 1 cup warm water, 110° to 115°F
  • 2 teaspoons honey
  • 1 packet active dry yeast
  • 1 teaspoon ground turmeric
  • 3 tablespoons Cabot Salted Butter, melted
  • ¼ teaspoon garlic powder
  • 3 cups King Arthur All-Purpose Flour, divided plus more for work surface
  • 1¼ teaspoon salt
  • Oil for bowl
  • 6 ounces Cabot Farmhouse Reserve Cheddar, shredded (about 1½ cups)

Instruction

  • WHISK warm water and honey in a large bowl. Add yeast and let sit until foamy and the foam doubles in size, about 5 minutes.
  • ADD butter, turmeric and garlic powder and whisk to combine. Stir in 2½ cups flour and salt with a wooden spoon until it is too difficult to stir.
  • SPRINKLE the remaining ½ cup flour on the work surface and then turn dough out onto the floured surface. Knead dough until all of the flour is incorporated and the dough becomes tacky again.
  • OIL a clean bowl and set dough in the bowl. Turn to coat with oil. Cover and set bowl in a warm, draft-free place and let rise until double in size, 1 to 2 hours.
  • TURN dough out onto a generously floured surface and divide into 6 equal balls.
  • PREHEAT a large 10.25-inch Lodge skillet over medium-high until very hot. While skillet heats, roll out one of the doughs on the floured surface to a roughly 8½ -inch round.
  • LAY in the hot skillet and let brown on the bottom until air bubbles form, the flatbread puffs and the bottom is dry and cooked, 2 to 3 minutes. Flip over and cook on the remaining side 2 to 3 minutes.
  • SET flatbread on a wire cooling rack. Continue shaping and cooking flatbreads until they are all done. They will cook faster and faster as the skillet heats up and you will need to adjust the heat to medium as necessary to prevent scorching.
  • BEFORE serving, preheat oven to 400°F.
  • DIVIDE flatbreads among 2 baking sheets. Top with the cheese, dividing evenly.
  • BAKE until the flatbreads are hot and the cheese is melted, 4 to 6 minutes. Cut into wedges before serving.