Description
This cheese potato flatbread features creamy mashed potatoes blended with melted mozzarella cheese, fresh parsley, and warm spices, creating a soft, pillowy flatbread with crispy golden edges. Perfect for busy weeknights or meal prepping, these versatile flatbreads pair beautifully with soups, salads, grilled proteins, or pickled vegetables for a complete and satisfying meal.
Ingredients
Scale
- 5 medium potatoes (500 g), preferably starchy varieties like russets
- 250 g all purpose flour, about 2 cups, plus extra for dusting
- 200 g mozzarella or kaşar cheese, grated, fresh and loosely packed
- 3 tablespoons fresh parsley, finely chopped
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper, freshly ground preferred
- 1 teaspoon red pepper flakes, optional but recommended for a gentle kick
- 1 teaspoon instant yeast, helps create a lighter texture
- 2 to 3 tablespoons butter, for brushing
Instructions
- Boil the Potatoes: Peel the potatoes, cut them into even chunks, and place in a pot of salted water. Bring to a boil and cook for 20 to 25 minutes, or until completely fork tender with no resistance.
- Drain Well: Carefully drain the potatoes in a colander, shaking well to remove all excess water, as moisture will affect your dough consistency.
- Mash and Cool: Transfer to a large bowl and mash until mostly smooth with just a few small lumps remaining. Allow the mashed potatoes to cool completely to room temperature before proceeding.
- Combine Ingredients: Add the grated cheese, fresh parsley, salt, black pepper, red pepper flakes, and instant yeast to the mashed potatoes and mix thoroughly until well distributed.
- Add Flour Gradually: Begin adding the flour a little at a time, mixing gently with your hands or a wooden spoon until a soft, slightly sticky dough forms. The dough should feel tender and pliable, not dry or stiff.
- Rest if Needed: If the dough feels too sticky to handle, dust your work surface lightly with flour and let the mixture rest for 5 minutes before kneading further.
- Divide the Dough: Transfer the dough to a lightly floured surface and divide into 4 to 6 equal portions, depending on your preferred thickness.
- Roll into Rounds: Gently roll or press each piece into a thin, even round about 1/4 inch thick, working carefully to avoid pressing out all the air bubbles.
- Cook in Skillet: Heat a dry skillet or griddle over medium heat until very hot. Place a flatbread in the pan and cook for 2 to 3 minutes on the first side until golden brown with crispy spots, then flip and cook the other side for another 2 to 3 minutes.
- Brush with Butter: As soon as each flatbread comes off the heat, brush both sides generously with softened butter while still hot to add richness and keep the bread soft and tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes