Cheese Stuffed Potato Bread

Name: Cheese Stuffed Potato Bread
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 flatbreads
Cuisine: International
Ingredients: 4 medium potatoes, peeled and cubed; ½ tbsp salt; 1 tsp black pepper; 1 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 large egg; 1½ cups (180 g) all-purpose flour, plus more as needed; 1½–2 cups shredded mozzarella cheese; 3 tbsp unsalted butter, melted; 2 garlic cloves, minced; 2 tbsp fresh parsley, finely chopped; A pinch of salt (optional); 1–2 tbsp olive oil, or as needed to lightly coat the pan

These cheese-stuffed potato flatbreads are soft and fluffy on the inside, with a beautifully golden, pan-fried exterior. Each one is filled with melted mozzarella cheese, then brushed with garlic butter and topped with freshly chopped parsley.

45 minutesMakes 8 flatbreads

InternationalOctober 11, 2026

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The recipe

Cheese Stuffed Potato Bread

Prep: 30 minutes
Cook: 15 minutes
Total: 45 minutes
Serves: 8 flatbreads

Ingredients

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For the Potato Dough:

For the Filling:

For the Garlic Butter:

For Cooking:

Method

Peel and cut the potatoes into small cubes. Place them in a pot of water and boil for approximately 12–15 minutes, or until completely soft and easily pierced with a fork.
Drain the potatoes thoroughly and allow them to sit for a few minutes to release any excess moisture. Transfer them to a large bowl and mash until smooth, making sure there are no large lumps.
Add the salt, black pepper, paprika, garlic powder, and onion powder. Mix until well combined.
Crack in the egg and mix until fully incorporated.
Gradually add 1½ cups of all-purpose flour, mixing until a soft dough forms. The dough may still feel sticky, which is normal. If it's too wet to hold its shape, add more flour, 1 tablespoon at a time. Avoid adding too much flour, as this can make the flatbreads dense.
Lightly coat your hands with olive oil to prevent the dough from sticking. Divide the dough into 8 portions. Take one portion and gently flatten it into a circle. Place a generous amount of shredded mozzarella cheese in the center, then bring the edges together and pinch them closed to seal the cheese inside.
Gently press the stuffed dough into a flatbread, being careful not to tear it or allow the cheese to escape. Repeat with the remaining dough.
Lightly coat a nonstick pan with olive oil and heat over medium-low heat. Place the flatbreads in the pan, leaving enough space between them. Cook for approximately 5–7 minutes on each side, adjusting the heat as needed, until golden brown and cooked through. Avoid using high heat, as the outside may brown before the dough inside is fully cooked.
In a small saucepan over low heat, melt the butter and add the minced garlic. Cook gently for about 30–60 seconds, just until fragrant, without browning the garlic. Remove from the heat and stir in the freshly chopped parsley.
Brush the warm flatbreads with the garlic butter, sprinkle with a little extra parsley if desired, and enjoy!

Dilruba’s tips

Potato dough is naturally softer and stickier than regular bread dough. Lightly oiling your hands will make it easier to shape without adding excessive flour.
Add only enough to make the dough manageable. Too much flour can result in dense, chewy flatbreads.
This helps the dough cook evenly while allowing the mozzarella to melt.
Cook over medium-low heat and adjust as needed. The flatbreads should be golden on the outside without being gummy or tasting like raw flour inside.