Cheesy Garlicky Flatbread

by burntttoast

cheesy garlicky flatbread

You know what’s better than garlic bread? Nothing obviously, I hear you say. You’re wrong my friend. You know all those times you ordered garlic bread to accompany your sinfully satisfying take-away pizza, and almost without a doubt, the first bite into that scalding puff of steamy bread, your inner garlic demon chucks his garlic trident into a corner and turns his back to you. Because all you really have there is (not enough, never enough) molten margarine that was placed in the vicinity of a picture of garlic. WHERE IS THE GARLIC DUDE. But you eat it anyway, because you’re a respectful human being.

Homemade garlic bread is a whole other thing. But then so is cheesy garlicky flatbread. The topping on this beauty makes up for the (never enough) butter that ceases to exist as soon as your crusty garlic baguette is hot enough to remove from the oven. This garlicky cheesy flatbread has cheese and sour cream to accompany that deliciously enticing bite of (the absolute perfect amount of) garlic. And there’s some spring onion for added prettiness.

This is one of the best most possible things you can serve your friends while you figure out what next to turn into food before you pass out from hunger. Its tasty carby goodness hits that spot with a triple hi-five.

You might as well do it this Friday.

 

Cheesy Garlicky Flatbread

This is more an instructions list of how to assemble. Feel free to tweak to satisfy your needs.

As many rounds of flatbread (25-30 cm in diameter) as you think will be needed (2 or more for a group of 4 as an entree)

Per flatbread you will need:

3 heaped Tbsp sour cream (full-fat please)

1/2 tsp vegetable stock granules

2 garlic cloves, finely chopped

1/3 cup / 60g grated cheddar cheese, or anything that melts well and isn’t too strong in flavour

1 spring onion, finely sliced

 

Preheat your oven to 220°C. Spread the sour cream evenly over the flatbread. Be sure to be generous, as some of it will be soaked up by the bread as it bakes, but, not too much, or else it’ll slide right off when you go to pick up a slice. Sprinkle the stock granules evenly over the top. You can use whatever type of salty component you like, just make sure you adjust accordingly. Sprinkle the garlic evenly over that, followed by the cheese, and then the spring onion. Transfer to a baking tray and bake for 0-15 minutes or until the cheese has melted and the edges are taking on colour. Remove from the oven and cut into pieces. Share with friends.

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