Cheddar and butter skillet cheese bread

Method

1. Dissolve the salt in the water. Add the flour and knead for 5 minutes to make a smooth, soft dough.
2. Cover and rest for 15 minutes, then divide into six balls.
3. Roll each ball to a 20 cm round. Put one-sixth of the cheddar in the centre, gather and seal the edges, then gently roll to a 16 cm round.
4. Heat a heavy 28 cm skillet over medium heat. Brush one bread with butter and cook it buttered side down for 2 minutes, until spotted brown.
5. Brush the top, flip, and cook another 2 minutes. Turn once or twice more, about 5 minutes a bread in all, until both sides are crisp and spotted and the centre feels soft from melted cheese. They cook one at a time, so six take about 30 minutes.

Notes

• Seal the dough firmly before the final roll so the cheese stays inside.
• Let the first bread sit for a minute before cutting; the filling is extremely hot.
• A firm melting cheese such as Gouda or Gruyère also works.

Sources consulted

• Fast & Easy Recipes video

Good with

• French onion soup
• Greek salad with sardines
• Roasted carrot and ginger soup

From Christoph Mayer

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