Four-Cheese Bakery Flatbreads: a complete home recipe

COOK IT AT HOME

Four-Cheese Bakery Flatbreads

A good cheese pie balances melt with flavor. Mozzarella provides stretch, akkawi a mild dairy character, feta tang and halloumi a firmer savory bite. The blend sits in a shallow well in a soft homemade dough so it stays on the bread as it melts. Use modest amounts and a fully heated oven: a thick cheese pile can brown before the dough beneath it has baked.

Makes

4 cheese pies

Prep

30 minutes

Cook

15 minutes

Additional time

60–90 minutes rising; 10 minutes dough resting

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 300 g all-purpose flour, plus 20 g for rolling
• 180 ml lukewarm water, about 100°F/38°C
• 3 g instant yeast
• 1 teaspoon sugar
• 1/2 teaspoon fine salt
• 2 tablespoons olive oil, for dough
• 140 g low-moisture mozzarella, grated
• 70 g mild akkawi, grated
• 50 g feta, crumbled
• 50 g halloumi, finely grated
• 1 teaspoon nigella seeds, optional

Step-by-step method

1. Mix the flour, yeast, sugar and salt in a bowl. Add the lukewarm water and the 2 tablespoons dough oil. Stir into a shaggy dough, then knead for 8–10 minutes until smooth and supple, using the rolling flour only as needed. Cover in the bowl and let rise for 60–90 minutes, until nearly doubled.
2. Combine the mozzarella, akkawi, feta and halloumi in a bowl. Taste a small piece of the akkawi first; if very salty, soak it in cold water in the refrigerator for 30 minutes, then drain and pat dry before grating. No extra salt is added to the cheese blend.
3. Heat the oven to 450°F/230°C and line two trays with parchment suitable for that temperature. Divide the dough into four equal balls. Rest covered for 10 minutes, then roll into 20 cm/8 inch circles about 5 mm thick.
4. Transfer to the trays and press the centers gently with your fingertips, leaving a 1 cm rim. Divide the cheese evenly among the rounds and spread almost to the rim. Sprinkle with the measured nigella seeds if using them.
5. Bake for 12–15 minutes, rotating trays halfway, until the bases are golden and the cheese is melted with a few pale brown spots. If the cheese colors before the bottom is cooked, move the tray lower in the oven for the final few minutes.
6. Rest on a rack for 5 minutes before lifting or slicing. This lets the cheese settle and allows steam to escape from the underside, keeping the center pleasant rather than gummy.

Helpful tips & substitutions

• Fresh mozzarella packed in water is not ideal here. If it is your only option, drain and dry it thoroughly, but expect a softer topping than with low-moisture mozzarella.
• If you cannot find akkawi, replace it by weight with additional mozzarella. The cheese names describe this home blend, not an assertion about the exact restaurant recipe.

Storage & make-ahead

Refrigerate leftovers within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below. Use within 3 days. Reheat topped breads to 165°F/74°C; a covered first few minutes prevents the topping from drying before the center is hot. Freeze cooled portions for up to 2 months.

How to serve it

Serve with tomato wedges, fresh mint and cucumber. A plain yogurt drink or unsweetened tea balances the rich melted cheese.