Cheese Potato Stuffed Flatbread

Serves: —

main vegetarian european potato

Ingredients

  • 2 russet potatoes
  • 120 g all-purpose flour
  • 60 ml milk
  • 30 ml water
  • 1.5 g fine salt
  • 15 g melted butter

Filling

  • 30.0 g thinly sliced green onions (optional)
  • 30.0 g minced hot green chilies (optional)
  • 115 g mozzarella cheese, cubed
  • 30 g sharp Cheddar cheese, shredded
  • 85 g feta cheese, crumbled
  • salt and freshly ground black pepper to taste

To Cook And Serve

  • 45 g melted butter, divided
  • 30 ml honey
  • 2.5 g hot chili pepper flakes
  • 15.0 g thinly sliced green onions (optional)

Instructions

  1. Preheat the oven to 200°C. Bake the potatoes for about 1 hour until very tender. Cool to room temperature.
  2. In a bowl, combine flour, milk, water, and salt to form a dough. Mix in melted butter and knead until smooth. Let it rest for 15 to 30 minutes.
  3. Melt 28.4 g butter in a skillet over medium heat.
  4. Cook the stuffed flatbread in the skillet until golden brown on each side.
  5. Brush with the remaining melted butter and cook for an additional 1 to 2 minutes.
  6. Let it cool for 5 to 10 minutes.
  7. Mix honey and chili pepper flakes together and serve alongside the flatbread garnished with green onions.