Turks and Caicos Island-inspired Cheesy Flatbread

Ingredients

In this adaptation, the traditional Georgian Imeruli khachapuri is transformed into a Caribbean delight by incorporating local cheeses like Queso de Bola and Caicos Cheddar. The addition of fresh pineapple chunks and jerk seasoning infuses the dish with the vibrant flavors of the Turks and Caicos Islands, giving it a tropical twist. We alse have the original recipe for Imeruli khachapuri, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon (5g) instant yeast 1 teaspoon (5g) instant yeast
• 1 teaspoon (5g) sugar 1 teaspoon (5g) sugar
• 1/2 teaspoon (3g) salt 1/2 teaspoon (3g) salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
• 1 cup (100g) Queso de Bola cheese, grated 1 cup (100g) Queso de Bola cheese, grated
• 1 cup (100g) Caicos Cheddar cheese, grated 1 cup (100g) Caicos Cheddar cheese, grated
• 1/2 cup (75g) fresh pineapple chunks 1/2 cup (75g) fresh pineapple chunks
• 1 teaspoon (5g) jerk seasoning 1 teaspoon (5g) jerk seasoning

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 15g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
2. 2.
   Gradually add the warm water and olive oil to the dry ingredients. Mix until a soft dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   Preheat the oven to 200°C (400°F).
6. 6.
   Punch down the risen dough and divide it into two equal portions.
7. 7.
   Roll out each portion into a circle, about 1/4 inch thick.
8. 8.
   In the center of each circle, spread half of the grated Queso de Bola and Caicos Cheddar cheese, leaving a border around the edges.
9. 9.
   Sprinkle the fresh pineapple chunks evenly over the cheese.
10. 10.
    Fold the edges of the dough towards the center, creating a boat-like shape.
11. 11.
    Sprinkle the jerk seasoning over the top of each flatbread.
12. 12.
    Transfer the flatbreads to a baking sheet lined with parchment paper.
13. 13.
    Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and the flatbreads are golden brown.
14. 14.
    Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Queso de Bola cheese — Make sure to grate the cheese before using it in the recipe to ensure even distribution and melting.
• Caicos Cheddar cheese — Use a sharp cheddar for maximum flavor.
• Fresh pineapple chunks — Drain any excess juice from the pineapple chunks before adding them to the flatbread to prevent the dough from becoming soggy.
• Jerk seasoning — Adjust the amount of jerk seasoning according to your spice preference. Add more for a spicier kick or reduce for a milder flavor.

Tips & Tricks

• For a more pronounced tropical flavor, you can add diced red bell peppers and sliced scotch bonnet peppers to the filling.
• If you can't find Queso de Bola cheese, you can substitute it with Gouda or Edam cheese.
• Serve the flatbread warm for the best taste and texture.
• Experiment with different Caribbean spices and seasonings to customize the flavor profile of the flatbread.
• Leftovers can be reheated in the oven or toaster oven for a quick and delicious snack.

Serving advice

Serve the Turks and Caicos Island-inspired Cheesy Flatbread as a main course accompanied by a fresh green salad or as an appetizer for sharing with friends and family.

Presentation advice

To enhance the presentation, sprinkle some chopped fresh cilantro or parsley over the flatbread before serving. The vibrant green color will add a pop of freshness to the dish.