One of my favorite things to do with fathead dough is to roll it out and grill it up in a skillet like a flatbread.
I prepare a batch of my fathead dough and divide it into 4 portions if I’m intending on using it for flatbread. I get asked all of the time if you can make fathead dough ahead of time and store it in the fridge or freezer. If you will be baking up your fathead dough I discourage people from preparing the dough ahead of time. Because the dough is mostly cheese, it behaves much differently than traditional dough. When you melt cheese then cool it then bake it, it will never puff up as well as if you had baked it up right away. The only exception to this rule is deep frying or grilling it up on a skillet. It will not, I repeat NOT be as good as it is when it’s freshly prepared but sometimes you won’t need to use an entire batch and the fry or grill option is certainly better than wasting dough.
I roll out my dough into a 8 to 10 inch round and place it right into a hot skillet. I have a very strong preference for THIS skillet. There is enough oil in the dough to not need any extra in the pan. I heat it to medium and plop it right in. After a minute or two I gently lift up one side to check for doneness. I look for a nice golden brown. You may need less heat or more heat because every stove?burner is different. At this point I flip my. dough and load my meat and cheese on one side as shown. I let it sit for about half the time it took to crisp up the first side then I fold the empty side over the meat side. I let it sit in the pan for another 30 seconds then gently flip it to the other side. Let it warm for another 30 seconds to a minute, until the cheese is nice and melty, then remove from the heat. You will get a nice crispy flatbread that’s slightly chewy on the inside. Avoid the temptation to cover your Reuben. The steam will help to melt your cheese but you won’t get a crispy bite to your fathead flatbread. I slice my Reuben in half and serve. Enjoy!
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