Cheese and Potato Stuffed Flatbread

This stuffed flatbread recipe combines the comforting flavors of baked potatoes with a rich cheese filling, all wrapped in a soft, buttery dough. The flatbread is cooked to golden perfection in a skillet, then served with a drizzle of spicy honey for a touch of sweetness and heat. It’s perfect as a savory snack, appetizer, or a side dish for any meal.

Ingredients:

For the Potatoes:

• 2 russet potatoes

For the Flatbread Dough:

• 1 cup all-purpose flour
• ¼ cup milk
• 2 tablespoons water
• ¼ teaspoon fine salt
• 1 tablespoon melted butter

For the 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. Prepare the Potatoes:
   • Preheat the oven to 400°F (200°C). Pierce the potatoes several times with a knife and place them in a baking dish.
   • Bake the potatoes for about 1 hour, or until very tender when tested with a knife.
   • Remove from the oven, cover with a towel, and let cool to room temperature, about 30 minutes. Turn off the oven.
2. Make the Flatbread Dough:
   • In a bowl, make a small well in the center of the flour. Pour in the milk, water, and salt. Stir with a fork to form a shaggy dough.
   • Add 1 tablespoon melted butter and continue mixing 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.
   • Transfer to a lightly floured work surface and knead until smooth and slightly elastic, about 2 to 4 minutes. Wrap in plastic wrap and let rest for 15 to 30 minutes.
3. Prepare the Filling:
   • Measure out 8 ounces of cooled, cooked potato and mash it in a bowl with a fork until slightly chunky or completely smooth.
   • Stir in the green onions, green chilies, mozzarella, Cheddar, and feta cheese. Season with salt and pepper.
   • Shape the filling into a compact disc about 5 inches in diameter, wrap tightly in plastic wrap, and refrigerate until ready to use.
4. Assemble the Flatbread:
   • Roll out the dough on a well-floured surface into a 10- to 11-inch circle.
   • Place the chilled filling disc in the center of the dough circle.
   • Fold the dough up around the filling, pleating as needed and using a moistened finger to seal where the dough overlaps. Flour the top and flip the dough so the seam side is down.
   • Flour the top of the filled dough and roll gently into an even circle about ¾ to 1 inch thick.
5. Cook the Flatbread:
   • Melt 2 tablespoons butter in a nonstick skillet over medium heat. Gently place the filled dough in the skillet and cook, covered, until the bottom is light golden brown, about 5 minutes.
   • Carefully flip over and cook the other side until golden, about 5 minutes. Turn back over and brush with the remaining 1 tablespoon melted butter. Cook for 1 to 2 minutes more. If the flatbread begins to bulge, poke a small hole with a knife to release steam.
6. Serve:
   • Transfer the flatbread to a cutting board and let cool for 5 to 10 minutes.
   • Mix honey with chili pepper flakes in a small bowl. Sprinkle the flatbread with thinly sliced green onions if desired, cut into wedges, and serve with the spicy honey.

Conclusion:

This stuffed flatbread combines a soft, buttery dough with a savory, cheesy potato filling, creating a deliciously satisfying dish. The addition of spicy honey adds a unique twist, making it a standout treat that’s perfect for sharing. Enjoy it warm for the best flavor and texture!