Cheese and Potato Stuffed Flatbread Recipe

Potatoes are a favorite of many, and cheese is a close contender, which makes the combination of the two irresistible. This recipe brings together cheesy potatoes inside a crispy, buttery, pan-fried flatbread. It's inspired by an Ossetian bread called khabizgina and although it may seem intimidating, the process is surprisingly simple. The dough is easy to prepare, and working with it is a pleasure. With just a little care in wrapping the cheesy filling, youll have a dish thats as delicious as it is comforting.

Interestingly, honey isnt a typical companion for savory potato dishes, but it works wonderfully here. The sweet and savory pairing of cheese and honey has been enjoyed for centuries, and adding potatoes only enhances the experience, especially when chili flakes are added to the mix. This recipe is perfect for anyone who loves potatoes and cheese, and I hope you give it a try!

Ingredients

• 2 russet potatoes
• Flatbread Dough:
  • 1 cup all-purpose flour
  • 1/4 cup milk
  • 2 tablespoons water
  • 1/4 teaspoon fine salt
  • 1 tablespoon melted butter
• Filling:
  • 2 tablespoons thinly sliced green onions (optional)
  • 2 tablespoons minced hot green chilies (optional)
  • 4 ounces mozzarella cheese, cut into very small cubes
  • 1 ounce shredded sharp Cheddar cheese
  • 3 ounces feta cheese, crumbled
  • Salt and freshly ground black pepper to taste
• To Cook and Serve:
  • 3 tablespoons melted butter, divided
  • 2 tablespoons honey
  • 1 teaspoon hot chili pepper flakes
  • 1 tablespoon thinly sliced green onions (optional)

Directions

1. Preheat your oven to 400F (200C). Place the potatoes in a baking dish, and pierce their skins a few times with a knife. Bake in the oven for about 1 hour, or until very tender when tested with a knife. Remove the potatoes, cover with a towel, and let them cool to room temperature, around 30 minutes. Turn off the oven.
2. In a mixing bowl, combine the flour, and create a small well in the center using a fork. Pour the milk, water, and salt into the well, and stir with a fork to form a shaggy dough.
3. Pour in 1 tablespoon of melted butter and mix until the dough begins to come together. Lightly flour your hand and knead the dough in the bowl until it forms a ball and the sides of the bowl are clean.
4. Transfer the dough to a lightly floured surface and knead for 2 to 4 minutes, or until it becomes smooth and slightly elastic. Wrap the dough in plastic wrap and set it aside to rest for 15 to 30 minutes.
5. Once the potatoes are cool, measure out 8 ounces (about 1 cup) and mash them in a bowl with a fork until theyre as smooth or chunky as you prefer. Add the green onions, hot chilies, mozzarella, Cheddar, and feta. Mix well and season with salt and pepper.
6. Form the filling into a compact 5-inch disc in the bottom of the bowl, then turn it out onto a piece of plastic wrap. Shape the filling and refrigerate until ready to use.
7. Roll the dough out on a floured surface into a 10 to 11-inch circle. Place the chilled filling in the center of the dough.
8. Fold the dough around the filling, pleating it as needed and using a moistened finger to seal the dough. Flour the top of the dough and carefully flip it over so the seam side is down.
9. Flour the top again and roll the filled dough gently into a 3/4 to 1-inch thick circle.
10. Melt 2 tablespoons of butter in a nonstick skillet over medium heat. Place the flatbread in the skillet and cook, covered, for about 5 minutes, or until the bottom is golden brown. Flip the bread carefully, and cook, covered, for another 5 minutes on the other side.
11. Flip the bread again and brush with the remaining 1 tablespoon of melted butter. Cook for another 1 to 2 minutes. If the flatbread starts to puff up, poke a small hole with a knife to release the steam.
12. Transfer the flatbread to a cutting board and let it cool for 5 to 10 minutes. While it cools, mix the honey and chili flakes in a small bowl.
13. Once the flatbread has cooled slightly, sprinkle it with green onions, cut into wedges, and serve with the spicy honey.

Nutrition Facts (per serving)

• Calories: 440
• Fat: 17g (22% Daily Value)
• Saturated Fat: 11g (53% Daily Value)
• Cholesterol: 53mg (18% Daily Value)
• Sodium: 505mg (22% Daily Value)
• Total Carbohydrate: 58g (21% Daily Value)
• Dietary Fiber: 5g (16% Daily Value)
• Protein: 14g (29% Daily Value)
• Vitamin C: 15mg (17% Daily Value)
• Calcium: 247mg (19% Daily Value)
• Iron: 3mg (17% Daily Value)
• Potassium: 1017mg (22% Daily Value)

Note: Percent Daily Values are based on a 2,000-calorie diet. Your daily values may vary depending on your individual calorie needs.