Cheese Flatbread
Najat
Photo by Najat
This cheese flatbread is the kind of recipe you’ll make on repeat. Soft potato dough filled with melted cheese: no yeast, no rising time, just mix, roll, fill and cook. From start to finish you’re looking at under 30 minutes, and the result is a gooey, golden flatbread with a cheese pull that speaks for itself. The dough is made with mashed potato, mozzarella and chives, which gives it a subtle flavour and a soft texture. Fill it generously: the more cheese, the better the pull.
What cheese works best for cheese flatbread?
The short answer: whatever melts well. Some great options:
Gouda: mild, creamy and easy to melt (my favorite).
Mozzarella: the classic choice for a stretchy pull.
Cheddar: sharper flavour, still melts well.
Edam: mild and smooth, a solid everyday option.
American cheese: ultra-creamy and melts easily.
You can also choose to mix two different cheese. You’ll get the best of both worlds this way.
More flatbread recipes
Once you’ve mastered the dough, the filling options are endless. Here are some more flatbread recipes to try:
Butter chicken flatbread: creamy butter chicken wrapped in a soft, warm flatbread.
Chicken fajita flatbread: spiced chicken, peppers and onion for a Mexican-inspired twist.
Cheese beef flatbread: seasoned ground beef and melted cheese for a hearty, filling bite.
Ingredients
DOUGH
EXTRA
FILLING
Tips
Use starchy potatoes for best results. They mash easily and create a soft, airy dough.
Let the cooked potatoes steam off after draining. Too much moisture can make the dough sticky and require extra flour.
If the dough is still very sticky, add a little extra flour bit by bit, but don’t overdo it.
These potato-cheese flatbreads taste best when served fresh and warm.
Instructions
Peel the potatoes and cut them into cubes. Boil them in plenty of unsalted water for 15–20 minutes until tender. Drain well.
Mash or press the potatoes immediately into a smooth puree without lumps. Let them cool slightly.
Add the egg, salt, finely chopped chives, grated mozzarella, and flour. Mix well and knead until soft.
Lightly dust your work surface with flour. Divide the dough into 9 equal portions of about 80 g each and shape them into balls.
Roll each ball into a flat circle (20 cm, 8 inches)
Place some (as desired) cheese on one half of the dough. Fold the other half over and seal by pressing the edges
Place the filled flatbreads on a sheet of baking paper while you prepare the rest.
Heat a heavy-bottomed frying pan over low to medium heat with a little oil. Fry the flatbreads on both sides until golden brown and cooked through, and until the cheese has melted.
Veelgestelde vragen
How many calories are in a cheese flatbread?
One cheese flatbread contains roughly 320 kcal. Keep in mind that the exact calorie count depends on the type of cheese you use. A higher-fat cheese like Gruyère will add more calories than a lighter option like part-skim mozzarella.
Can I make flatbread with cheese in advance?
Yes, you can prepare them ahead and store them covered in the fridge. For best taste and texture, fry them fresh. Reheat in a pan or air fryer.
Why use potatoes in the dough?
Potatoes make the dough extra soft, airy, and slightly chewy. They prevent the flatbreads from becoming dry and keep them tender for longer.
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