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Cheese and Potato Stuffed Flatbread

Cheese and Potato Stuffed Flatbread

  • Author: Audrey
  • Total Time: 2 hrs 32 mins
  • Yield: 6 1x


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.



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


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)


Start by preheating your oven to 400Β°F (200Β°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.

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.

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.

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.

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.

Brush the flatbread, with the remaining butter.

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.


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.

  • Prep Time: 30 mins
  • Cook Time: 1 hr 12 mins