Herbs and cheese are a classic combination.
Mint and feta. Rosemary and Parmesan. Sage and goat cheese. Thyme and gorgonzola.
Dill and emmental?
Dill flat breads (خفيفي الشبنت) are an Iraqi favorite since almost forever.
Having tasted it made with the addition of cheese while at my cousin’s, I decided follow suite.My cheese of choice for this flat bread was emmental, but and variant would do (I imagine cheddar to be just fine). Similarly to my iroog bread, I again opted to make the flat bread into CD-sized discs because I like hand-sized and finger-food, but it is just as well to make into two large oval flat breads.
I adapted the recipe from the wonderful encyclopedia-cookbook Delights from the Garden of Eden, by Nawal Nasrallah.
I like to not over-brown them so I can freeze them and pop them in the toaster whenever I want a piece.
They freeze really well.
1 medium potato
1 Tbsp yeast
1 tsp sugar
1/2 cup warm water
2 1/4 cup white flour
1 1/2 tsp salt
1/2 cup chopped dill, packed
2 Tbsp olive oil
2 cups grated emmental cheese
Peel the potato and cut into large chunks.
Boil the potato until tender.
Save half a cup of the potato water, set aside to cool.
Mash the potato with a fork and set aside to cool.
In a small beaker, whisk together the yeast, sugar, and half cup warm water.
Let the yeast sit for 5 to 10 minutes until bubbly.
Sift the flour in a bowl, stir in the salt, dill, cheese, olive oil, and mashed potato.
Add the yeast mixture and the cooled reserved potato water.
Knead for a good 10 minutes, form into a ball, oil over and under, cover and let rise for an hour.
Deflate the dough, and on a floured surface either roll into individual CD-sized discs or into two large oval flat breads.
Bake for 10 minutes in a preheated 450F oven.