Cheese and Potato Stuffed Flatbread

This cheese and potato stuffed flatbread has a soft, golden crust around a savory potato filling with tomato paste, coriander and warming spices. Use vegan cheese for a creamy filling, then finish the hot flatbreads with olive oil or vegan butter.

The dough needs no yeast, but the two resting stages matter: they make it easier to enclose the filling and roll each flatbread thinly. Serve warm with chutney, pickles or plain vegan yogurt.

Ingredient notes

• All-purpose flour: Makes a flexible dough for wrapping and rolling. Add just enough extra flour to stop it sticking to the work surface.
• Water: Add it gradually. Two-thirds of a US cup is approximately 160 ml. Flour absorbs water differently, so stop when the dough is soft and pliable rather than sticky.
• Potatoes: Boil until fork-tender, drain thoroughly, then mash or grate. Break up any firm lumps that could tear the dough.
• Tomato paste and spices: Mix these through the potatoes so every flatbread has an evenly seasoned filling. Taste before filling and adjust the salt and chili to suit you.
• Vegan cheese: Optional, but useful for a creamy, cheesy center. Use a grated variety you enjoy melted. Olive oil or vegan butter can be used for brushing.
• Fresh coriander: Chop finely so long stems do not catch when you roll the dough.

Plan for the resting time: The method includes a 15-minute dough rest and a 30-minute rest after filling. Allow about 1 hour 40 minutes with already boiled potatoes, plus extra time if starting with raw potatoes or cooking in a small skillet.

How to make cheese and potato stuffed flatbread

The recipe card below has the complete quantities and method. Keep the dough covered between stages so the surface stays supple.

Rolling and cooking tips

Let the dough relax. If it springs back as you roll, cover it and give it a few more minutes. Forcing it thinner can split the dough around the potato filling.

Seal before rolling. Keep the edges free of filling, bring them together and pinch closed. Place the pouch seam-side down, flatten gently and roll with light pressure. Aim for an even thickness; do not force the stated diameter if the dough starts tearing.

Adjust the heat to your pan. The original method starts over medium-high heat. Reduce the heat if dark spots form before the dough cooks through, especially with a heavy skillet that retains heat. Start checking after 2 to 3 minutes per side.

Keep cooked flatbreads soft. Stack them as they finish. Brush lightly with olive oil or vegan butter and add coriander and chili flakes if you like.

Common questions

Can I leave out the cheese?

Yes. Cheese is optional in the original recipe. The potato, tomato paste, herbs and spices make a flavorful filling on their own.

Why does the filling break through?

Large potato lumps, an overfilled pouch or dry dough can cause tears. Mash the filling well, divide it evenly and roll gently after the covered rest.

Can I use gluten-free flour?

This recipe uses wheat flour. A gluten-free dough behaves differently when stretched around a filling, so a direct substitution has not been verified for this recipe.

Storage and reheating

Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium-low heat, turning until the center is hot. Keep the heat gentle to avoid drying the outside before the filling warms.

For a different filling, try my spinach and sun-dried tomato stuffed flatbread. For an unfilled skillet bread, make potato flatbread with herbs, or try crispy potato flatbread for thin, oven-baked slices.

Cheese and Potato Stuffed Flatbread

5 from 1 review

These soft, golden-brown flatbreads are stuffed with a flavorful potato filling and optional cheese for a comforting, versatile dish. Perfect as a snack, side, or main course, they're an irresistible crowd-pleaser.

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Resting Time 45 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 8

Course: Main Course, Snack

Cuisine: Fusion, Mediterranean, South Asian

Calories: 225

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

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 vegan cheese optional

For Brushing (Optional):

• As needed Olive oil or melted vegan butter for brushing, optional
• To taste Fresh coriander chopped
• To taste Chili flakes

Equipment

• Mixing bowl
• Rolling Pin
• Skillet or flat pan
• Potato masher or grater
• Cooking brush

Method

 

Make the Dough

1. Combine the flour, salt, and olive oil in a large mixing bowl.
2. Gradually add the water, mixing and kneading, until the dough is soft, pliable, and not sticky.
3. Cover and rest the dough for 15 minutes.

Prepare the Filling

1. Mash or grate the boiled potatoes in a bowl.
2. Mix in the coriander, tomato paste, olive oil, seasonings, and salt.
3. Stir in grated vegan cheese or keep it separate to add during assembly.
4. Divide the filling into 8 equal portions.

Assemble and Fill

1. Divide the dough into 8 equal balls.
2. Roll one ball into a 4-inch circle on a lightly floured surface.
3. Place one portion of the filling (and cheese if not mixed in) in the center.
4. Pull the edges up and over the filling, sealing at the top.
5. Set the sealed dough pouch seam-side down. Repeat for all.
6. Cover and rest for 30 minutes.

Roll and Cook

1. Flatten a dough pouch gently and roll into an 8–9 inch circle.
2. Heat a skillet over medium-high heat.
3. Place the flatbread on the pan and cook for 2 to 3 minutes until bubbles form, then flip. Lower the heat if it browns before the dough cooks through.
4. Brush the top with oil or vegan butter and cook until both sides are golden. Repeat for all.

Finish and Serve

1. Stack flatbreads to keep them soft.
2. Mix oil or vegan butter with coriander and chili flakes, then brush on top for extra flavor.
3. Serve hot with pickles, plain vegan yogurt, or chutney.

Nutrition

Calories: 225kcalCarbohydrates: 39gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 49mgPotassium: 413mgFiber: 3gSugar: 1gVitamin A: 63IUVitamin C: 17mgCalcium: 17mgIron: 2mg

Notes

Timing: Allow about 1 hour 40 minutes, including both dough rests, when starting with already boiled potatoes. Boiling raw potatoes and cooking eight flatbreads in a small skillet can add time. Water: Add gradually until the dough is soft and pliable; 2/3 US cup is approximately 160 ml. Use vegan cheese, vegan butter and plant-based yogurt for serving. Nutrition is an estimate and varies with potato size, seasoning, cheese and brushing oil. Optional additions are not reliably represented by the displayed figures.

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