If you’re looking for the ultimate comfort food, this Cheese and Potato Stuffed Flatbread is a must-try. Soft, golden flatbreads are filled with a spiced potato mixture and optionally vegan cheese, making them perfect for any time of day. Whether you’re serving these as a snack, a side dish, or a full meal, they’re guaranteed to impress.
In this recipe, I’ll walk you through how to make these stuffed flatbreads from scratch using simple, wholesome ingredients. Plus, this recipe is incredibly versatile—it can be made vegan by using plant-based cheese and butter, making it perfect for everyone to enjoy.
Why You’ll Love This Recipe
- Vegan-Friendly Option: Easily adaptable to suit a vegan lifestyle by using vegan cheese and butter.
- Simple Ingredients: All-purpose flour, potatoes, spices, and a touch of oil—ingredients you likely already have at home.
- Irresistibly Delicious: The spiced potato filling combined with a warm, soft flatbread is a match made in heaven.
- Customizable: Adjust the spice level or swap in your favorite fillings for a personalized touch.
Tips for Making Perfect Stuffed Flatbreads
- Hydration Matters: Use the exact amount of water recommended for the dough—⅔ cup (144 ml) for 240 g of flour. This ensures your dough is pliable and easy to work with.
- Don’t Skip Resting: Letting both the dough and stuffed pouches rest makes the dough easier to roll out without tearing.
- Seal the Edges Well: If you’re adding cheese, make sure the edges are tightly sealed to avoid any oozing while cooking.
- Cook on Medium-High Heat: A hot skillet ensures your flatbreads develop beautiful golden-brown spots without drying out.
How to Serve Cheese and Potato Stuffed Flatbread
These flatbreads are incredibly versatile. Here are some serving ideas:
- Pair with a side of vegan yogurt or raita for a creamy dip.
- Serve alongside a spicy chutney for a flavorful kick.
- Add a side of pickles or salad for a refreshing balance.
These flatbreads also work well as a standalone dish—they’re that good!
FAQs
1. Can I make this recipe gluten-free?
Yes! Substitute all-purpose flour with a gluten-free all-purpose blend. Keep in mind that gluten-free dough may need slight adjustments to the water quantity.
2. How do I store leftovers?
Once cooked, store the flatbreads in an airtight container in the fridge for up to 3 days. Reheat on a skillet or in the oven for best results.
3. Can I freeze these flatbreads?
Yes! You can freeze the assembled, uncooked stuffed pouches. When ready to eat, defrost in the fridge, then roll and cook as instructed.
4. Can I make them without cheese?
Absolutely! The potato filling is flavorful enough on its own, so you can skip the cheese entirely if preferred.
Cheese and Potato Stuffed Flatbread
Equipment
- Mixing bowl
- Rolling Pin
- Skillet or flat pan
- Potato masher or grater
- Cooking brush
Ingredients
For the Dough:
- 2 cups All-purpose flour
- ¼ tsp Salt
- 1 tbsp Olive oil
- ⅔ cup Water
For the Potato Filling:
- 3 Medium Potatoes boiled until fork-tender
- Handful Fresh coriander chopped
- 2 tbsp Tomato paste
- 2 tbsp Olive oil
- Seasonings paprika, garlic powder, black pepper, white pepper, chili flakes, dried oregano
- Salt
- To taste Grated cheese Optional vegan or regular.
For Brushing (Optional):
- As needed Olive oil or melted butter vegan or regular
- To taste Fresh coriander chopped
- To taste Chili flakes
Instructions
Make the Dough
- Combine the flour, salt, and olive oil in a large mixing bowl.
- Gradually add the water, mixing and kneading, until the dough is soft, pliable, and not sticky.
- Cover and rest the dough for 15 minutes.
Prepare the Filling
- Mash or grate the boiled potatoes in a bowl.
- Mix in the coriander, tomato paste, olive oil, seasonings, and salt.
- Stir in grated cheese or keep it separate to add during assembly.
- Divide the filling into 8 equal portions.
Assemble and Fill
- Divide the dough into 8 equal balls.
- Roll one ball into a 4-inch circle on a lightly floured surface.
- Place one portion of the filling (and cheese if not mixed in) in the center.
- Pull the edges up and over the filling, sealing at the top.
- Set the sealed dough pouch seam-side down. Repeat for all.
- Cover and rest for 30 minutes.
Roll and Cook
- Flatten a dough pouch gently and roll into an 8–9 inch circle.
- Heat a skillet over medium-high heat.
- the flatbread on the pan, cook for 2–3 minutes until bubbles form, then flip.
- Brush the top with oil or butter, cook until both sides are golden. Repeat for all.
Finish and Serve
- Stack flatbreads to keep them soft.
- Mix oil or butter with coriander and chili flakes, then brush on top for extra flavor.
- Serve hot with pickles, yogurt, or chutney.