Cheese and Potato Stuffed Flatbread

5 from 1 review

Cheese and Potato Stuffed Flatbread

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.

Course Main Course, Snack

Cuisine Fusion, Mediterranean, South Asian

Diet Vegan

Keyword Cheese and potato flatbread, cheesy potato flatbread, homemade flatbread, Stuffed Flatbread, vegan stuffed flatbread

Prep Time 25

Cook Time 30

Resting Time 45

Total Time 1 40

Servings

Calories 225kcal

Cost $18

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 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

US Customary - Metric

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 vegan 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.
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.
Brush the top with oil or vegan butter and cook until both sides are golden. Repeat for all.

Finish and Serve

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

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.

Nutrition