Cheese and Potato-Stuffed Flatbread

Method

1. 01

   Preheat oven to 400°F (200°C). Pierce russet potatoes with a knife several times to release steam. Roast for about 1 hour until very tender. Cover with a towel and let cool to room temperature before scooping the potato flesh into a bowl.

   

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2. 02

   In a mixing bowl, combine flour, milk, water, and a pinch of salt. Stir with a fork until a shaggy dough forms. Add melted butter and continue mixing. Knead the dough in the bowl until smooth and elastic, then transfer to a floured surface and knead for 1 minute. Wrap and let rest for 15 to 30 minutes.

   

   ↗Watch · 1:04
3. 03

   Prepare the filling by mashing 1 cup of the cooled roasted potatoes with salt and black pepper. Stir in sliced green onions, diced chilies, diced mozzarella, sharp cheddar, and crumbled feta. Mix until combined and press into a compact 5-inch disc. Wrap the filling disc in plastic and chill until ready to use.

   

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4. 04

   Roll the rested dough into a 10-inch circle on a well-floured surface. Place the chilled filling disc in the center. Use moist fingertips to pleat the edges of the dough up and over the filling, meeting in the center to seal completely. Flip the stuffed dough over and gently press down with your hands to flatten.

   

   ↗Watch · 6:05
5. 05

   Generously flour the dough and roll it out until it is about 1 inch thick. Heat a buttered non-stick skillet over medium heat. Place the flatbread seam-side down in the pan, cover, and cook for 5 minutes until golden brown. Flip and cook for another 5 minutes covered.

   

   ↗Watch · 7:57
6. 06

   Uncover and flip the bread again for a final 2 minutes to ensure the seam side is fully cooked. Brush the top with more melted butter. Transfer to a cutting board, let cool for 5 minutes, and serve sliced with a drizzle of honey mixed with chili flakes.

   

   ↗Watch · 9:17