As many of you might know, potatoes are my favorite food — but cheese has to be a close second, which is why I’m always so excited when we do a recipe that combines both. This pairing can be done in many forms (and I hope to eventually try them all), but wrapping the two together in a crispy, crusty, buttery pan-fried flatbread has to be my new favorite.
This cheese and potato stuffed flatbread, inspired by an Ossetian bread called “khabizgina,” is one of those recipes that might seem tricky at first glance. But it’s actually easier than it looks! The dough is simple to make and very pleasurable to work with. As long as you wrap your disc of cheesy potatoes thoughtfully, you’re going to end up with something very special.
Speaking of special, honey is not a typical condiment for savory potato dishes — but man does it work amazingly well here. Cheese and honey have been enjoyed together since there’s been cheese and honey, and adding potato into the mix does nothing to make that pairing any less perfect (especially when we toss in some chili flakes). But no matter how you serve yours, this is a must-make for any potato and cheese lover, and I really do hope you give it a try soon. Enjoy!
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Cheese and Potato Stuffed Flatbread
Ingredients
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2 russet potatoes
Flatbread Dough:
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1 cup all-purpose flour
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1/4 cup milk
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2 tablespoons water
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1/4 teaspoon fine salt
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1 tablespoon melted butter
Filling:
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2 tablespoons thinly sliced green onions (optional)
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2 tablespoons minced hot green chilies (optional)
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4 ounces mozzarella cheese, cut into very small cubes
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1 ounces shredded sharp Cheddar cheese
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3 ounces feta cheese, crumbled
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salt and freshly ground black pepper to taste
To Cook and Serve:
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3 tablespoons melted butter, divided
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2 tablespoons honey
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1 teaspoon hot chili pepper flakes
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1 tablespoon thinly sliced green onions (optional)
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Place potatoes in a baking dish, and pierce skins several times with a knife.
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Bake potatoes in the preheated oven until very tender when tested with a knife, about 1 hour. Remove from the oven, cover with a towel, and cool potatoes to room temperature, about 30 minutes. Turn oven off.
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Place flour in a bowl, and make a small well in the center with a fork. Pour milk, water, and salt into the well, and stir with a fork to form a shaggy dough.
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Pour in the 1 tablespoon melted butter, and continue to mix with a fork until dough begins to come together. Lightly flour your hand and knead in the bowl until the sides of the bowl are clean, and dough forms into a ball.
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Transfer dough to a lightly floured work surface and knead until dough is smooth and slightly elastic, 2 to 4 minutes. Wrap dough in plastic wrap and set aside to rest for 15 to 30 minutes.
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Measure out 8 ounces of cooled, cooked potato; add to a bowl and mash with the back of a fork, until slightly chunky or completely smooth, as desired.
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Add green onions, green chilies, mozzarella, Cheddar, and feta cheese and stir thoroughly to combine. Season with salt and pepper. Mash filling into a compact disc, about 5 inches in diameter, in the bottom of the bowl. Turn filling out onto a piece of plastic wrap. Wrap tightly, give filling a final shaping, and place in the refrigerator until ready to use.
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Roll dough out on a well-floured work surface into a 10- to 11-inch circle. Place chilled filling disc in center of dough circle.
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Working around the circle, fold dough up toward the center to cover filling completely, pleating dough as needed and using a moistened finger to stick dough together where it overlaps. Flour the top, and flip over so the seam side is down.
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Again, flour the top of filled dough, and roll gently into an even circle, 3/4- to 1-inch thick.
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Melt 2 tablespoons butter in a nonstick skillet over medium heat. Gently place filled bread in the skillet and cook, covered, until the bottom is a light golden brown, about 5 minutes. Carefully flip over, and cook, covered, until the other side is golden, about 5 minutes.
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Turn bread back over, and brush top and sides with remaining 1 tablespoon melted butter. Cook for 1 to 2 minutes more. If flatbread begins to bulge, poke a small hole with a knife to release steam.
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Transfer to a cutting board and cool for 5 to 10 minutes.
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Meanwhile, stir honey and pepper flakes together in a small bowl. Sprinkle flatbread with green onions, cut into wedges, and serve with spicy honey.
Nutrition Facts (per serving)
440 | Calories |
17g | Fat |
58g | Carbs |
14g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 440 | |
% Daily Value * | |
Total Fat 17g | 22% |
Saturated Fat 11g | 53% |
Cholesterol 53mg | 18% |
Sodium 505mg | 22% |
Total Carbohydrate 58g | 21% |
Dietary Fiber 5g | 16% |
Total Sugars 6g | |
Protein 14g | 29% |
Vitamin C 15mg | 17% |
Calcium 247mg | 19% |
Iron 3mg | 17% |
Potassium 1017mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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