Roasted Garlic Miso and Cheese Flatbread

Preheat your oven or air fryer to 180C/350F.

Prepare a small sheet of aluminum foil large enough to completely wrap the garlic. Cut off the top 1/2-inch of the garlic head to expose the cloves. Place it on the aluminum foil and carefully scrunch the sides.

Add some olive oil to the cloves and a pinch of salt. Wrap the garlic in aluminum foil to cover it completely. Make sure it is sealed off.

Place garlic in your oven or air fryer. I air fry mine for about 30-35 minutes until the tops of the cloves are golden brown. It may take a bit longer in an oven.

Mince the garlic cloves and allow to cool.

Peel the garlic cloves from the whole head.

Place in a container. Add miso paste and sugar. Blend everything until smooth and combined. Set aside.

In a measuring cup or bowl, mix together the warm water, sugar and yeast. Mix well and keep aside.

Leave the mixture for 5 minutes to allow the yeast to foam. After foaming, mix in oil.

Meanwhile, add flour and salt to a large mixing bowl. Mix well.

Make a well in the center and add the yeast mixture. With a pair of chopsticks or a spatula, mix everything together to form a dough.

You can also use a stand mixer for this. I simply put everything together using my hands.

Knead everything for 5-6 minutes or until you have a ball of dough. Be sure to scrape the sides of the bowl for excess flour.

Place the dough balls in the bowl.

Cover the pot with a towel. Leave the dough in a warm place for at least 1 hour until it doubles in size.

If you plan to make the dough in advance and store it in the fridge, check out the steps under ‘Making the dough in advance’ below.

You can watch a complete step-by-step video.

Lightly flour your work surface.

Place the dough ball on the surface.

Lightly flour your rolling pin. Roll the dough ball from there.

Continue rolling until you have a large rectangular sheet of dough, approximately 14 by 9 inches (36 x 22 cm). It doesn’t have to be a perfect rectangle, so don’t worry. The dough should be about 1/3-inch thick (less than 1 cm).

Once the dough is ready, spread the miso-garlic paste over the dough. Then brush on a thin layer of oil.

Distribute the grated cheese evenly.

When all the toppings are set, roll the dough from one end.

You will end up with a log, similar to making a cinnamon roll.

Pinch the edges to seal completely.

Divide the long roll in half.

From there, roll 1 piece of dough inwards, making a spiral shape (like a snail). Tuck the bottom edges.

Repeat this for the other piece of dough. Cover the flatbread to prevent it from drying out.

Lightly flour your board or surface.

Place a piece of rolled dough on the surface. Lightly flour your rolling pin if necessary.

Press down on the dough then roll out the dough into an 8 inch circle. And don’t worry, it doesn’t have to be a perfect round shape!

Leave the piece of flatbread on the board or transfer it to a plate. Cover it with a towel and let it rest in a warm place for at least 20-25 minutes before cooking. The dough will rise from the yeast.

Repeat this rolling out process for the remainder of the rolled dough until you have two 8-inch flat loaves.

Heat a large non-stick or cast iron pan over medium heat. If you want to cook it without extra oil, follow the steps below.

Add some oil to coat the surface of the pan. When the oil is hot, place the flatbread on the pan. Leave to cook on medium heat for 4-5 minutes or until golden brown and crisp.

Carefully flip the flatbread and then cover your pan. This will help to cook the inside since the flatbread is quite thick. Leave the flatbread to cook and let the other side crisp up for another 4-5 minutes.

You will notice that the yeast will cause the flatbread to fluff up and rise a bit more.

Remove the cover and check the rest. If it is golden brown and crispy, you can flip and make the other side crispier, if you like. Both sides should be golden brown.

Carefully tap the flatbread with your fingers or a spatula. It should sound crisp and hollow on the outside.

Remove the flatbread from the pan and transfer to a plate or chopping board. Let cool for 2-3 minutes before slicing.

Repeat this cooking step for the remaining one.

Heat a large non-stick pan over medium heat.

Once hot, lower the heat and place the flatbread on the pan. Let crisp on medium low to low heat for about 4 to 5 minutes or until golden brown and crisp. Be careful not to burn the flatbread.

Carefully flip the flatbread and then cover your pan. This will help cook the inside as the pancake is quite thick. Leave the flatbread to cook and let the other side crisp up for another 4-5 minutes.

You will notice that the yeast will cause the flatbread to fluff up and rise a bit more.

Remove the cover and check the rest. If it is golden brown and crispy, you can flip and make the other side crispier, if you like. Both sides should be golden brown.

Carefully tap the flatbread with your fingers or a spatula. It should sound crisp and hollow on the outside.

Remove the flatbread from the pan and transfer to a plate or chopping board. Let cool for 2-3 minutes before slicing.

Repeat this cooking step for the remaining flatbread until both slices are cooked.

Note: This oil-free cooking process also yields crispy flatbreads, but I find them a bit drier than those cooked with oil.

For the flatbread, I cut each piece into 4 pieces. So I ended up with 8 pieces in total.

Enjoy your flatbreads while they are still warm so they will still be crispy on the outside and really fluffy and flavorful on the inside.

You can store the cooked flatbread for up to 2 days at room temperature and up to 2 weeks (or longer) in the refrigerator. To reheat, pan-fry until crisp on both sides. You can reheat it in an oven or air fryer.

To freeze, place the flatbread in a container in a resealable bag. To reheat, pan-fry until crisp on both sides. You can reheat it in an oven or air fryer.

If making the dough in advance, let it rise first. Next, brush some oil into the pot or bowl with a lid. Put the dough in the bowl and cover it tightly. Refrigerate until ready to use.

Before you use your refrigerated dough, be sure to let it sit at room temperature for a few hours before you intend to knead it. This way the dough can rest and come to room temperature. It may increase a bit more. It will also be easier to work with.

Overall, I found that the dough I had pre-made was a little harder to work with, I had to heavily flour my work surface and rolling pin to prevent the dough from sticking.

But according to the results, the flatbreads were just as good.