1. Mix all dough ingredients together in a bowl making sure to mix the dry ingredients first before adding the wet.
2. Start by mixing with a butter knife then once a ball starts to form, knead on the table until the doughball becomes smooth. (about 5-10 minutes) Alternatively, you can use a stand mixer which would take half the amount of time.
3. Allow the dough to proof in the bowl with a tsp of olive oil and covered with plastic wrap for 1 hour until double in size.
4. After 1 hour, the dough should be doubled in size. Flatten each piece of the dough with your palm or a rolling pin so that there is enough surface area to layer on some cheese.
5. Place a handful of cheese into the flattened piece of dough, making sure not to overcrowd it. 1 solid layer should be enough.
6. Fold the edges of the dough together, and pinch to seal the dough together. You want to bring all the edges together towards the middle.
7. Then roll the dough over so that the seam side is facing the table. Shape it into a tight ball, forming surface tension then flatten slightly with your hand. Let this rest to proof again for 30-45 minutes.
8. While you wait, make the garlic butter by combining all the ingredients.
9. Heat up a cast iron pan up to med-high heat. (non stick works as well)
10. Using a rolling pin, roll out the dough as thin as possible. If the dough is too sticky, sprinkle some flour on the rolling pin and work surface. As you can see here, the outline of the shredded cheese is shown and what prevents the dough from breaking is the gluten formation of the dough. That is why it is important to form surface tension on the dough.
11. Place dough in preheated high heat skillet to cook for 1-2 minutes each side. If you don't start to see bubbles and color does not start to change, increase the heat.
12. Once cooked on both sides, remove and immediately brush with the garlic butter.