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Cheese and Potato Stuffed Flatbread
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Prep Time:
30 minutes
Cook Time:
72 minutes
Total Time:
152 minutes
Cheese and potato-stuffed flatbread with unleavened dough and 3 cheeses.
Ingredients:
  • 1 cup (8 ounces) plain cooked potato, room temp
  • 2 tablespoons sliced green onions (optional)
  • 2 tablespoons minced hot green chilies (optional)
  • 4 ounces mozzarella cheese, cut into very small cubes
  • 1 ounces shredded sharp Cheddar
  • 3 ounces feta cheese, crumbled
  • salt and freshly ground black pepper to tast
Instructions:
  • Preheat your oven to 400°F (200°C), then place the potatoes in a baking dish and pierce the skins several times with a knife.
  • Bake the potatoes in the preheated oven for about 1 hour until they are very tender. Remove them from the oven, cover with a towel, and let them cool to room temperature for about 30 minutes. Then, turn off the oven.
  • In a bowl, create a small well in the center of the flour using a fork. Pour in the milk, water, and salt, then mix with the fork until a shaggy dough forms.
  • Add the melted butter and blend it in with a fork until the dough starts to come together. Using a lightly floured hand, knead the dough in the bowl until it forms a smooth ball.
  • Move the dough to a floured work surface and knead for 2 to 4 minutes until smooth and slightly elastic. Cover the dough with plastic wrap and let it rest for 15 to 30 minutes.
  • Mash 8 ounces of cooled, cooked potato in a bowl using a fork until reaching desired consistency, either slightly chunky or completely smooth.
  • Combine green onions, green chilies, mozzarella, Cheddar, and feta cheese in a bowl and mix well. Season with salt and pepper. Shape the filling into a 5-inch compact disc at the bottom of the bowl. Transfer the filling onto plastic wrap, shape it, wrap tightly, and chill in the refrigerator until needed.
  • On a generously floured surface, roll out the dough into a 10- to 11-inch circle. Then, position the chilled filling disc in the center of the dough circle.
  • Fold the dough up towards the center, covering the filling completely and pleating as you go. Seal the dough where it overlaps by moistening your finger. Sprinkle flour on top, then flip it over so the seam is facing down.
  • Dust the top of the filled dough with flour and carefully roll it into a uniform circle, 3/4 to 1 inch thick.
  • In a nonstick skillet over medium heat, melt 2 tablespoons of butter. Place filled bread gently in the skillet and cook covered until the bottom turns light golden brown, approximately 5 minutes. Flip carefully and continue cooking covered until the other side is golden brown, about 5 minutes.
  • Flip the bread over and generously brush the top and sides with the remaining 1 tablespoon of melted butter. Continue cooking for an additional 1 to 2 minutes. If the flatbread starts to puff up, simply poke a small hole in it with a knife to allow steam to escape.
  • Set on a cutting board to cool for 5 to 10 minutes.
  • Combine honey and pepper flakes in a small bowl. Sprinkle green onions over flatbread, cut into wedges, and serve with the spicy honey mixture.

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