Potato Cheese Bread (No Oven) (Print Version)
# Ingredients:
→ Dough
01 -
120 g all-purpose flour
02 -
Pinch of salt
03 -
14 g unsalted butter, melted
04 -
60 g milk, room temperature
→ Filling
05 -
1 potato, medium size (160 g)
06 -
25 g mayonnaise (or substitute with yogurt or a preferred sauce)
07 -
150 g shredded Mozzarella cheese
# Instructions:
01 -
In a medium-sized bowl, combine flour and salt. Add melted butter and milk, mixing until a dough forms. Knead in the bowl for a few minutes until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
02 -
Peel the potato and boil in lightly salted water until fork-tender. Mash the potato while still hot, then mix in mayonnaise until smooth. Set aside.
03 -
Remove the dough from the refrigerator and roll it out on a sheet of parchment paper into a circle approximately 23 cm (9 inches) in diameter.
04 -
Place half of the shredded Mozzarella cheese in the center of the rolled dough, leaving approximately 5 cm (2 inches) of dough free around the edges. Spread the mashed potato mixture over the cheese, then top with the remaining Mozzarella.
05 -
Fold the dough edges inward to cover the filling completely, pinching to seal. Gently flip the filled dough and roll it out slightly to form a flatbread about 20 cm (8 inches) in diameter.
06 -
Preheat a frying pan over medium heat and lightly grease it with butter or olive oil. Place the bread into the pan and cook until the bottom is golden. Flip the bread, cover with a lid, and cook until the other side is golden. Flip again and cook for an additional 2–3 minutes.
07 -
Serve the bread immediately, while hot and cheesy.