לחם שמעולם לא אכלתם! זה כל כך טעים שאפילו פירור לא יישאר!

My version of bread stuffed with cheese, garlic and herbs:

300 ml warm milk (1,2 cups).

In a medium bowl combine milk and 2 tbsp olive oil, mix to incorporate fully.

Mix 450 grams of flour (3 cups) and 1/2 tsp of salt.

Add liquid to flour and stir.

Knead the dough for 2-3 minutes.

Turn on to a lightly floured surface and knead lightly to make a smooth ball.

If the dough sticks to your hands, add some flour.

The dough is soft and smooth.

Place the dough in a food bag and refrigerate for 15 minutes.

Finely chop a bunch of green onions.

Grate 200 grams of mozzarella cheese.

1 tbsp oregano.

Grate 100 grams of cheddar cheese.

Grate 3 garlic cloves.

1 tbsp basil.

Add hot pepper to your taste and mix well.

Divide the dough into 16 even pieces.

Roll out the dough balls.

Cover the dough so that it does not burn during cooking.

Roll out each ball of dough into 14 cm or 5 ½ inch rounds.

Add filling to dough.

Take one round of dough and lightly moisten 1 cm or ½ inch around the edge of the round with water.

Place another dough round on top and join together, pressing the edges to seal.

Try to squeeze out as much of the air as you can before sealing the edges entirely.

Remove excess dough.

Repeat to make 8 completed rounds.

Melt 50 grams of butter.

Brush one side of the flatbread with melted butter.

Heat a large non-stick fry pan over medium low heat.

Fry butter side down for 2-3 minutes, meanwhile brushing the second side with melted butter.

Then turn over and fry for another 3 minutes.