Cheese and Potato Stuffed Flatbread

This delectable flatbread, brimming with a delightful combination of cheese and potatoes, starts with an uncomplicated unleavened dough. It’s generously packed with potatoes and an assortment of three cheeses before being skillfully cooked on the stovetop. If you relished our Georgian-inspired Khachapuri, a cheese-filled bread, and have a penchant for potatoes, then this should unquestionably be your next culinary endeavor.

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 400°F (200°C). Place the russet potatoes in a baking dish and pierce their skins several times with a knife.
2. Bake the potatoes in the preheated oven until they are very tender when tested with a knife, which should take about 1 hour. Remove them from the oven, cover with a towel, and allow them to cool to room temperature for approximately 30 minutes. Then, turn off the oven.
3. In a bowl, place the all-purpose flour and create a small well in the center using a fork. Pour in the milk, water, and salt into the well, and stir with a fork until a shaggy dough forms.
4. Add the melted butter and continue mixing with a fork until the dough begins to come together. Lightly flour your hands and knead the dough in the bowl until it becomes smooth and slightly elastic, which should take 2 to 4 minutes. Wrap the dough in plastic wrap and set it aside to rest for 15 to 30 minutes.
5. Measure out 8 ounces of the cooled, cooked potato and add it to a bowl. Mash the potato with a fork until it reaches your desired level of chunkiness. Add green onions, green chilies, mozzarella, Cheddar, and feta cheese. Stir thoroughly to combine and season with salt and pepper. Shape the filling into a compact disc, approximately 5 inches in diameter, at the bottom of the bowl. Wrap the filling tightly in plastic wrap, give it a final shaping, and place it in the refrigerator until you’re ready to use it.
6. Roll out the dough on a well-floured work surface into a 10- to 11-inch circle. Place the chilled filling disc in the center of the dough circle.
7. Working around the circle, fold the dough up toward the center to cover the filling completely, pleating the dough as needed. Use a moistened finger to seal the overlapping dough. Flour the top of the stuffed bread and flip it over so that the seam side is facing down.
8. Flour the top of the filled dough again and gently roll it into an even circle, approximately 3/4 to 1 inch thick.
9. Melt 2 tablespoons of butter in a nonstick skillet over medium heat. Carefully place the filled bread in the skillet and cook it covered until the bottom turns a light golden brown, about 5 minutes. Flip it over and cook the other side, still covered, until golden, also about 5 minutes.
10. Turn the bread back over, brush the top and sides with the remaining 1 tablespoon of melted butter, and cook for an additional 1 to 2 minutes. If the flatbread begins to bulge, use a knife to poke a small hole to release steam.
11. Transfer the flatbread to a cutting board and allow it to cool for 5 to 10 minutes.
12. While it’s cooling, mix honey and chili pepper flakes together in a small bowl. Sprinkle the flatbread with green onions, cut it into wedges, and serve it with the spicy honey on the side. Enjoy your delicious stuffed potato flatbread with a spicy twist!