Flatbread is a blank canvas, and you can design it in your way, with almost anything. These popular Kalleh cumin gouda cheese flatbreads are insanely delicious, and you could consider them when you need something lighter than pizza for dinner.
Here is the best recipe for cumin gouda flatbread, which can easily work both as a party-worthy appetizer or as a light supper. You can side this dish with green salads and roasted vegetables.
The recipe is versatile, so you can make it with other types of meat and vegetables. The important thing is the heavenly combination of juicy filling with a cheesy taste, supported by crispy but chewy flatbread.
In a large bowl, mix the warm water, dry yeast, and sugar. Let stand until foamy, about 7 minutes. Now add the olive oil, all-purpose flour, and salt. You can mix these with your clean hand or use a food processor.
Mix until they clump together and form a soft dough. Knead it until smooth, about 10 minutes, dusting with flour. Butter the bowl and put the ball-shaped dough in it. Cover it with a plastic wrap, and place in a warm spot to rise until doubled. Give it about one hour and a half.
With a sharp knife, dice the chicken breasts into tiny cubes. Put them in a medium bowl and season with salt, ground pepper, paprika, garlic powder, lemon zest, and red chili flakes. Mix till coated thoroughly. Set it aside for 10 minutes.
Now preheat the oven to 475°F(250ºC).
On a frying pan, heat the Kalleh butter, add the finely minced onion, and stir until soft and caramelized—about 4-5 minutes. Now add the marinated chicken cubes to the onion. Cook them for 5-7 minutes. Stir frequently.
On your work surface dust some flour, knead the dough for another one minute. Then divide it into quarters. With a rolling pin roll each quarter to a thin layer about 10×10-inches.
Line a baking sheet with parchment paper, brush or spray some olive oil on the paper and place the stretched dough pieces on it. Brush their surfaces with olive oil. Let them rest for another 30 minutes.
It is time to assemble these delicious flatbreads. Scatter 1/4 of filling ingredients on them, evenly distributed, and top that generously with shredded Kalleh cumin gouda cheese. It is better not to overfill the pieces. This way, the dough won’t become soggy.
Put the sheet in the heated oven, and bake it for 15 minutes, or until the crust looks golden brown, and the cumin gouda cheese is melted. Then, remove from the oven, top with some arugula and red cabbage. Drizzle your favorite dressing, cut into strips, and serve the Flatbread with cumin gouda cheese warm.