POTATO CHEESE BREAD - NO YEAST, NO OVEN
Ingredients
- 120 g (1 cup) all purpose flour
- Pinch of salt
- 14 g (1 tbsp) unsalted butter melted
- 60 g (1/4 cup) milk room temperature
- 1 (160 g) potato medium size
- 25 g (2 tbsp) mayonnaise you can substitute with yogurt or your favourite sauce
- 150 g (5 oz) shredded Mozzarella cheese
Instructions
- In a medium size bowl mix flour and salt.
- Add melted butter, milk and mix until get a dough ball: knead the dough in the bowl for few minutes until become smoother.
- Wrap the dough ball in plastic wrap and put in refrigerator for at lest 30 minutes or until prepare the filling.
- Peel the potato and boil in slightly salted water until fork tender.
- Mash potato when still hot and mix until become smooth, then add mayonnaise and mix it until well combined. Set aside.
- Roll the refrigerated dough onto a parchment paper sheet until get an about 23cm-9inch diameter circle.
- Place half of the shredded Mozzarella in the center (leaving about 5cm-2inch sides dough free), spread on top the mashed potato mix, then place the remaining shredded Mozzarella on top.
- Fold the dough edges and then bring them toward the center: make sure to pinch the dough to completely cover the filling and well seal the bread.
- Flip the bread and roll it very gently to get an about 20cm-8inch diameter circulat flat bread.
- Preheat a pan over medium heat, then grease it with some butter (or olive oil, it's up to you).
- Cook the bread on one side and flip it when the bottom is golden, then place a lid on the pan and cook until the other side is golden. Flip again the bread and let it cook for extra 2-3 minutes.
- Serve immediately!
Video
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
Tips:
Thanks to the lid the cheese filling melt perfectly and the bread sides stay crispy and golden without burn.
Handle the heat of your stovetop to perfectly cook your Potato Cheese Bread: I’ve used a medium heat with a medium-low flame.
The filling is cutomizable according to your taste: you can substitute Mozzarella with your favourite stretchy cheese like Cheddar, Swiss cheese…
The seasoning is also up to you: you can add hot peppers, garlic powder, paprika, parsley, green onions… to the potato mix and add some cubed prosciutto or salami to the filling. Unleash your imagination!
Quick and easy, this flatbread recipe doesn’t required yeast or risening time, but I suggest to let it rest the bread dough for about 30 minutes in refrigerator – wrapped in plastic wrap – to get a more soft dough that will be more easy to roll.
