Fondue cheese pancakes

I found a box of Delaco fondue cheese in the fridge, leftover from another recipe, and decided to try something quick. I considered various options, but ultimately thought it would be interesting to make some simple flatbreads with yeast dough and a creamy filling. I wanted something that straddles the line between traditional and modern, but without unnecessary complications. The result was warm flatbreads with a thin crust and a soft interior. I tried them both plain and as a side dish.

Quick Info

Total Time: about 1 hour and 30 minutes (includes rising time)
Preparation Time: 20 minutes (not including rising)
Cooking Time: 15-20 minutes (for all flatbreads, depending on the pan)
Servings: 7 flatbreads
Difficulty: easy
Recipe Type: snack, appetizer, side dish

Ingredients

400 g all-purpose flour
20 g fresh yeast
2 teaspoons sugar
1 teaspoon cumin
salt (to taste, about 1 teaspoon)
1/2 cup lukewarm water (about 125 ml)
2 tablespoons oil
1 box Delaco fondue cheese

Instructions

1. Heating the Water

Put the water in a kettle over heat. It should not be hot, just slightly warm – enough to not burn your finger.

2. Preparing the Dough

Sift the flour into a large bowl. Place the yeast in a cup, add the sugar, and stir until it liquefies. Pour the yeast mixture over the flour. Add the cumin and salt.

3. Kneading

Mix the dry ingredients by hand, then gradually add the lukewarm water. Knead until you have a dough that no longer sticks to your hands but is still soft and easy to shape. When the texture is right, add the two tablespoons of oil and knead for another two minutes until well incorporated.

4. Letting the Dough Rise

Cover the bowl with a clean towel. Place it in a warm spot, away from drafts, and let it rise for about an hour. The dough should double in size.

5. Shaping the Flatbreads

Sprinkle a little flour on the work surface. Turn out the risen dough and cut it into 7 equal pieces. Shape each piece into a ball.

6. Rolling Out the Dough

Take each ball and roll it out with a rolling pin to form a round, thin sheet, but not translucent (about 3 mm thick).

7. Filling with Cheese

On half of each sheet, place a tablespoon of fondue cheese directly from the box. Do not spread it, just place the cheese in the center. Fold the other half of the sheet over the filling to create a semicircle. Gently flatten the edges with your hand, then press them with a fork to seal the filling.

8. Cooking/Browning

Heat a non-stick skillet without oil. Place two flatbreads at a time, if they fit. Cook over medium heat for 2-3 minutes on each side until they are golden and slightly crispy at the edges. Remove them directly onto a platter or a clean towel.

9. Serving

You can serve them warm, plain, or as a side dish alongside a salad or grilled items. They also make a great standalone snack.

Why I Make This Recipe Often

It’s a quick way to use up fondue cheese from the fridge and generally any type of spreadable cheese. The dough is easy to make, no oven is needed, and the result can be adapted as a snack, side dish, or even breakfast.

Tips and Variations

Tips

- Do not heat the water too much for the dough; the yeast will not rise if it’s hot.
- If using a different cheese, ensure it is creamy, not dry or hard, to avoid a dry interior.
- The flatbreads should be browned over medium heat; otherwise, they may burn on the outside and remain raw inside.

Substitutions

- Fresh yeast can be replaced with dry yeast – use 7 g (one packet), dissolved with sugar.
- If you don’t have cumin, you can skip it or use a bit of oregano.
- Delaco fondue cheese can be substituted with any soft cheese that melts easily (like cream cheese or processed cheese).

Variations

- You can add a bit of yogurt or milk to the dough for extra tenderness, but adjust the amount of water accordingly.
- For a spicier flavor, you can add a bit of pepper or sweet paprika to the dough.
- If you want plain flatbreads without filling, you can bake them directly after rolling them out.

Serving Ideas

- They are good warm but also work at room temperature, paired with green salad or tomatoes.
- They can be used as a wrap for meat or vegetables, like a warm sandwich.
- They can be cut into strips and served alongside a cream soup.

Frequently Asked Questions

Can I make the flatbreads in advance?

They can be prepared 2-3 hours ahead and kept covered at room temperature. I do not recommend storing them overnight, as the dough will harden.

Can I use regular cheese?

Yes, as long as the cheese is creamy and melts well. Using cottage cheese or feta will not yield the same consistency inside.

Can I bake them in the oven?

The recipe is designed for a skillet. In the oven, the dough may dry out. However, if you want to try, place them on parchment paper, brush with a little oil, and bake for 10-12 minutes at 180°C.

Can I use dry yeast?

Yes, use a 7 g packet, activated with sugar, just like with fresh yeast.

Nutritional Values

Estimate for one flatbread (out of 7):

Calories: 210-220 kcal
Protein: 7-8 g
Fat: 5-6 g
Carbohydrates: 35-36 g

Values may vary depending on the cheese used and the final thickness of the flatbread. Fondue cheese is quite calorie-dense, and the flour contributes the majority of the carbohydrates.

Storage and Reheating

They are best stored covered at room temperature for up to 24 hours. In the fridge, the dough will harden. For reheating, place the flatbreads in a skillet for a few seconds over low heat, covered. In the oven or microwave, the texture will become drier. They are best enjoyed fresh.

We put the water in a pot and place it on the stove until it becomes warm. We pour the sifted flour into a bowl. We dissolve the yeast with sugar, add it over the flour, along with cumin and a little salt. We mix gently by hand, then gradually add the water, kneading until we obtain a non-sticky but moldable dough. Finally, we drizzle in the oil and knead for about 2 more minutes. We cover the bowl with a clean towel and let it rise in a warm place for about an hour. After this time has passed, we sprinkle flour on the work surface, turn out the dough, and divide it into 7 equal balls. We take each ball and roll it out into a thin sheet. On one half of the sheet, we place a tablespoon of cheese, fold the other half of the dough over it, and press the edges with a fork. We repeat this process until all the flatbreads are done. We heat a non-stick pan, place two flatbreads in it, and brown them nicely on both sides. When they are ready, we take them out onto a platter and serve them warm, either plain or with a salad, grilled meat, or whatever you like! Enjoy your meal!

 Ingredients: 400 g flour, 20 g yeast, 2 teaspoons sugar, 1 teaspoon cumin, salt, 1/2 cup water, 2 tablespoons oil, 1 box Delaco fondue cheese.

 Tags:  cheese pies delaco