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This potato cheese bread recipe transforms humble ingredients into a delicious stovetop flatbread that's filled with creamy potatoes and stretchy mozzarella. The beauty lies in its simplicity no yeast required and no need to heat up your kitchen with an oven.
I first made this Korean-inspired bread during a power outage when my oven wasn't working. What started as a kitchen experiment quickly became a family favorite that my children now request weekly for their lunchboxes.
Ingredients
- All purpose flour: Creates the perfect chewy texture for this flatbread
- Unsalted butter: Adds richness to the dough making it tender
- Milk: Provides moisture and helps activate the gluten for structure
- Potato: Forms the base of the filling choose starchy varieties like Russet for the creamiest texture
- Mayonnaise: Adds tanginess and creaminess to the potato filling
- Mozzarella cheese: Creates that irresistible stretch when melted fresh is best but pre-shredded works too
- Salt: Enhances all the flavors both in the dough and filling
Step-by-Step Instructions
- Mix the Dough:
- Combine flour and salt in a medium bowl then add your melted butter and room temperature milk. Mix until the ingredients come together then knead directly in the bowl for a few minutes until the dough becomes smooth and pliable. This quick kneading develops just enough gluten for structure without toughening the bread.
- Rest the Dough:
- Wrap your dough ball in plastic wrap and refrigerate for at least 30 minutes. This resting period allows the gluten to relax making the dough easier to roll out later. The cold temperature also firms up the butter creating a better texture in the final bread.
- Prepare the Filling:
- While the dough rests peel and boil your potato in lightly salted water until completely fork tender about 15 minutes. Mash the potato while still hot for the smoothest texture then mix in the mayonnaise until completely incorporated. The warm potato helps the mayo blend in perfectly creating a creamy cohesive filling.
- Assemble the Bread:
- Roll the chilled dough on parchment paper into a 9inch circle. Layer half the mozzarella in the center leaving a 2inch border then spread your potato mixture over the cheese. Top with remaining cheese creating a mound of delicious filling in the center.
- Fold and Seal:
- Carefully fold the edges of the dough toward the center pinching firmly to seal completely. This prevents any cheese from leaking during cooking. The sealed side becomes the bottom of your bread.
- Roll and Shape:
- Flip the sealed bread over and gently roll it out to an 8inch circle. Work carefully to avoid tearing the dough being especially gentle around the edges where the filling is closest to the surface.
- Cook to Golden Perfection:
- Heat your pan over medium heat and add a small amount of butter. Cook the bread until the bottom turns golden about 3-4 minutes then flip. Cover with a lid to help the cheese melt completely while the second side browns. Give it a final flip for 2-3 minutes to ensure even cooking and maximum crispiness.
My favorite part of making this bread is that magical moment when cutting into it revealing the stretchy cheese pulling away in long strands. My daughter calls it "cheese volcano bread" because of how the molten cheese flows when you take that first bite still one of my favorite kitchen memories.
Storage Tips
This potato cheese bread stays fresh refrigerated for up to 3 days. Store it wrapped in parchment paper then aluminum foil to maintain texture. When reheating place it in a dry skillet over medium-low heat for 3-4 minutes per side until warmed through and crispy again. The microwave works in a pinch but sacrifices the crispy exterior.
Creative Variations
The basic recipe provides endless opportunities for customization. Try adding cooked bacon bits diced ham or caramelized onions to the potato filling. Swap the mozzarella for cheddar pepper jack or a combination of your favorite melting cheeses. For an herbal twist mix chopped chives parsley or dill into the potato mixture. My personal favorite variation includes a sprinkle of Korean gochugaru chili flakes for a gentle heat.
Perfect Pairings
Serve this bread alongside a simple green salad for a complete meal or pair it with a bowl of tomato soup for ultimate comfort food. For a Korean-inspired meal serve with kimchi and bulgogi. This bread also works beautifully as part of a brunch spread alongside scrambled eggs and fresh fruit. The versatility makes it perfect for any time of day.
Frequently Asked Questions
- → Can I substitute mozzarella cheese?
Yes, you can use any stretchy cheese, like cheddar, gouda, or your favorite blend, to replace mozzarella.
- → Do I need yeast for this bread?
No, this bread is yeast-free, making it quick and simple to prepare without rising time.
- → Can I bake this instead of using a pan?
While designed for pan cooking, you can bake it at 375°F (190°C) until golden if preferred.
- → What can I serve with this bread?
This bread pairs well with vegetables, meats, dips, or as a complement to soups and stews.
- → How do I ensure the filling stays inside?
Be sure to pinch and seal the edges of the dough well before flipping to keep the filling secured.
- → Can I make the dough in advance?
Yes, you can prepare the dough ahead, wrap it in plastic, and refrigerate it for up to a day.