Description
Soft Cheese and Potato Flatbread features mashed potatoes combined with melted cheese, fresh herbs, and warm spices, then cooked into tender, golden flatbreads. These are perfect for weeknight dinners, meal prep for the week, or as a delicious side dish that pairs well with soups and salads.
Ingredients
Scale
- 5 medium potatoes, about 500 g
- 250 g all-purpose flour, roughly 2 cups
- 200 g mozzarella or kashkaval cheese, grated
- 3 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon instant yeast
- Butter, for brushing
- Optional toppings, sesame seeds, nigella seeds, or fresh herbs like dill or chives
Instructions
- Boil the Potatoes: Peel the potatoes and boil them in salted water for about 20 to 25 minutes, or until fork-tender. Don't skip the salt in the water, as it helps season the potatoes from the inside out.
- Drain Well: Once cooked, drain the potatoes thoroughly in a colander, shaking gently to remove excess moisture. This step is crucial for a soft, fluffy final result.
- Mash and Cool: Mash the potatoes until mostly smooth, then let them cool completely before moving to the next step. Warm potatoes will make the dough too sticky.
- Combine Seasonings: Add the grated cheese, chopped parsley, salt, black pepper, red pepper flakes, and yeast to the mashed potatoes and stir well. The yeast helps create a light, airy texture even though this isn't a traditional yeast bread.
- Gradually Add Flour: Begin adding the flour a little at a time, mixing gently with your hands or a wooden spoon. Add the flour gradually since potatoes vary in moisture content, and you want a soft, slightly sticky dough, not a dry one.
- Form the Dough: Once the flour is incorporated, knead briefly on a lightly floured surface until the dough comes together. It should feel soft and pliable, never stiff or dense.
- Divide the Dough: Transfer the dough onto a lightly floured surface and divide it into 4 equal portions for standard-sized flatbreads, or 6 to 8 portions if you prefer smaller ones. Roll each piece gently between your palms into a ball.
- Roll Thin: Using your fingers or a rolling pin, gently flatten each ball into a thin round flatbread, about 1/4 inch thick. Don't worry about perfect circles, rustic shapes add charm.
- Cook in a Pan: Heat a large dry skillet or cast-iron pan over medium heat until hot. Cook each flatbread for about 2 to 3 minutes per side, until golden brown with crispy spots. Work in batches if needed to avoid crowding the pan.
- Brush with Butter: While still hot from the pan, brush both sides of each flatbread generously with melted butter. This adds richness and keeps them soft and tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes