Cheese and Potato Stuffed Flatbread

Fluffy flatbread stuffed with cheesy, buttery mashed potatoes. Comfort food at its finest with mozzarella, Cheddar, feta, and soft dough.

this Recipe

You know those dreary, lazy Sundays when the most exciting part of your day is deciding which sweatpants to wear? Yeah, that was me last weekend. I had zero motivation to make anything complicated, but my stomach was demanding something warm and comforting—preferably involving cheese. Lots of cheese.

I opened the fridge, stared into the abyss like it might spit out a perfectly cooked meal, and spotted some russet potatoes I’d been ignoring for way too long. And, of course, a ridiculous amount of cheese. We’re talking mozzarella, Cheddar, feta… basically enough to make my doctor shake their head in despair.

That’s when it hit me—why not stuff all that glorious cheese and potato goodness into a buttery flatbread? It’s like the lovechild of a quesadilla and a baked potato. Not to get all dramatic, but the moment I sliced into that golden, crispy flatbread and saw the melty cheese oozing out… I swear, angels sang. Or maybe it was just my kids shouting for a bite. Who knows?

Honestly, this recipe’s been a total game-changer. It’s become my go-to for days when I need something cozy and soul-warming without a ton of effort. And now, I’m passing that cheesy magic on to you. Because seriously, who doesn’t need more cheese in their life?

Why You’ll Love This Cheese and Potato Stuffed Flatbread Recipe?

• Comfort Food Perfection: Potatoes, cheese, and buttery dough… it’s basically a hug on a plate.

• Endless Customization: Throw in whatever cheese you have on hand or spice things up with jalapeños or bacon.

• Simple Ingredients, Big Flavor: You don’t need fancy stuff—just some pantry staples and a bit of patience.

• Kid-Friendly: Even the pickiest eaters devour this. Trust me, I’ve got picky eaters.

• Perfect for Sharing… Or Not: Slice it up for a crowd or keep it all to yourself. No judgment here.

Ingredient Notes:

Every ingredient in this Cheese and Potato Stuffed Flatbread brings something special to the table. Let’s break it down:

• Russet Potatoes: I like them because they’re starchy and mash up super creamy. But, hey, Yukon Golds would work, too.

• Mozzarella Cheese: Gives you that perfect gooey stretch—basically the stuff cheese dreams are made of.

• Cheddar Cheese: Adds sharpness and depth. Plus, I’m convinced Cheddar makes everything better.

• Feta Cheese: Crumbly, salty, and just tangy enough to make you feel like you’re eating something sophisticated.

• Green Onions & Chilies (Optional): They add a bit of heat and freshness if you’re feeling fancy. Totally optional but highly recommended.

• Butter: Because let’s be honest, everything tastes better drenched in butter.

• Flatbread Dough: It’s soft, buttery, and honestly… a little addictive.

How To Make Cheese and Potato Stuffed Flatbread?

Step 1: Prep Your Potatoes

Preheat your oven to 400°F (200°C). Take your russet potatoes, poke them a few times with a knife (get out some of that frustration), and bake until tender. Should take about an hour. Once they’re cool enough to handle, peel and mash them.

Step 2: Make the Dough

Mix together 1 cup of flour, 1/4 cup milk, 2 tablespoons water, 1/4 teaspoon salt, and 1 tablespoon melted butter. Knead it until smooth, then wrap it in plastic wrap and let it chill for 15-30 minutes. Give yourself a coffee break. Or maybe wine.

Step 3: Mix the Filling

Combine your mashed potatoes with mozzarella, Cheddar, feta, green onions, and chilies (if you’re brave). Season with salt and pepper to taste. Shape it into a disc about 5 inches across and pop it in the fridge for a bit to firm up.

Step 4: Roll Out the Dough

Roll your dough into a 10-11 inch circle. Place the chilled filling right in the middle and fold the dough over, pleating it to seal. Roll it out again, gently, so you don’t break the dough.

Step 5: Cook That Baby

Melt 2 tablespoons of butter in a skillet over medium heat. Cook the flatbread, covered, for about 5 minutes on each side until it’s golden brown and crispy. Brush with even more butter because… well, why not?

Step 6: Serve and Enjoy

Slice it up and drizzle with honey and chili flakes if you’re feeling adventurous. Sprinkle with more green onions for that finishing touch.

Storage Options:

• Room Temperature: Good for up to a day. Just cover it so it doesn’t dry out.

• Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet or the oven for best results.

• Freezer: Wrap tightly and freeze for up to a month. Thaw and reheat when the craving hits.

Variations and Substitutions:

• Cheese Swap: Try Gouda, Gruyère, or even Brie if you’re feeling fancy.

• Add Protein: Crumbled bacon or shredded chicken takes this to a whole new level.

• Gluten-Free: Swap the all-purpose flour for a gluten-free blend. Totally doable.

• Spice Things Up: Add chili powder or smoked paprika for extra flavor.

What to Serve with Cheese and Potato Stuffed Flatbread?

• Dips: Sour cream, garlic aioli, or spicy marinara work wonders.

• Soup: Pair it with a cozy bowl of tomato soup or creamy broccoli cheddar.

• Salads: A fresh, crisp salad balances all that cheesy richness.

Frequently Asked Questions:

Can I make the dough ahead of time?
Absolutely! Just wrap it up and keep it in the fridge for up to 24 hours.

Can I use different cheeses?
Totally. Mozzarella and Cheddar are classics, but try Gruyère or Gouda if you’re feeling fancy.

Can I freeze the flatbread?
Yep! Just wrap it up tight and toss it in the freezer for up to a month.

And there you have it—cheesy, buttery goodness in every bite. Try it out and let me know if it becomes your new comfort food obsession!

Keep the Flavor Coming – Try These:

Butter Swim Biscuits

Amazing Peach Dumplings Recipe: Easy, Fast and Yummy!

Delicious One Pot Mushroom Chicken and Rice – An Easy Dinner Recipe!

Cheese and Potato Stuffed Flatbread

Prep Time 30 minutes mins

Savor the combination of flavors, in our Cheese and Potato Stuffed Flatbread, where the comforting earthiness of russet potatoes meets the melty delight of a three-cheese blend. Every bite of this flatbread is a symphony for your taste buds featuring the gooey goodness of mozzarella the sharpness of Cheddar and the creamy tanginess of cheese. All these delicious ingredients are encased in a dough that is wonderfully soft and buttery. With hints of onions and green chilies adding an extra kick this flatbread goes beyond being just a dish; it's a culinary embrace that warms your soul with every scrumptious cheese-filled bite. Whether it's for a family dinner or a special weekend brunch this recipe guarantees to be the heartwarming centerpiece that invites smiles and cherished moments at your dining table.

PRINT PIN REVIEW SAVE Saved!

6 Servings

Ingredients

1x2x3x

• 2 russet potatoes

Flatbread Dough:

• 1 c all-purpose flour
• 1/4 c milk
• 2 tbsp water
• 1/4 tsp fine salt
• 1 tbsp melted butter

Filling:

• 2 tbsp thinly sliced green onions optional
• 2 tbsp minced hot green chilies optional
• 4 oz mozzarella cheese cut into very small cubes
• 1 oz shredded sharp Cheddar cheese
• 3 oz feta cheese crumbled
• Salt and freshly ground black pepper to taste

To Cook and Serve:

• 3 tbsp melted butter divided
• 2 tbsp honey
• 1 tsp hot chili pepper flakes
• 1 tbsp thinly sliced green onions optional

Cook ModePrevent your screen from going dark

Instructions

 

1. Start by preheating your oven to 400°F (200°C). Take the russet potatoes. Place them in a baking dish making sure to pierce their skins a few times with a knife. Bake them until they become tender, which usually takes 1 hour. Once done allow them to cool down to room temperature.
2. In a bowl mix together 1 cup of flour, 1/4 cup of milk, 2 tablespoons of water and 1/4 teaspoon of salt. Add in 1 tablespoon of butter. Combine everything until it forms a dough. Knead this dough, on a floured surface until it becomes smooth. Then wrap it in plastic. Let it rest for 15 to 30 minutes.
3. Mash the potatoes weighing around 8 ounces. Mix them with chopped onions, green chilies, mozzarella cheese, Cheddar cheese and feta cheese. Season this mixture with salt and pepper according to taste. Ensure all ingredients are well combined. Shape this mixture into a disc approximately measuring 5 inches in diameter and refrigerate it for some time.
4. Roll out the dough into a circle that's 10 to 11 inches in diameter. Place the chilled filling in the center of the rolled-out dough. Carefully fold over the sides of the dough to cover up all edges of the filling while pleating them together to seal everything. Gently roll out this flatbread into a circle shape.
5. Take a skillet or pan. Melt around 2 tablespoons of butter over medium heat on your stovetop. Place your flatbread onto this skillet or pan. Cook it covered for roughly 5 minutes, on each side until you achieve that perfect golden color.
6. Brush the flatbread, with the remaining butter.
7. Allow the flatbread to cool for a bit. Combine honey and chili flakes. Cut the flatbread into wedges sprinkle with onions and serve it alongside the honey sauce.

Notes

Turning our Cheese and Potato Stuffed Flatbread into a gluten-free treat is both easy and satisfying! To make sure everyone can enjoy this deliciousness here's a simple adjustment:

Substitute the all-purpose flour in the flatbread dough with your gluten-free flour blend. Look for a blend that mimics the texture and qualities of flour. Opting for a mix that includes xanthan gum is often a move as it helps replicate glutens elasticity and stickiness which are crucial, for achieving a flexible and soft flatbread.

Pay attention to the texture. Gluten-free flours may behave differently so you might need to adjust the content. The dough should be soft and easy to handle not excessively sticky or dry. Feel free to add a bit water or flour as necessary until you reach the right consistency.

Experiment and taste; like with any recipe modification some trial and error can go a long way. Don't hesitate to try out a test batch to see how the dough cooks and tastes. This way you can fine-tune the recipe, until it's absolutely perfect.

Audrey

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

nodashofgluten.com/