Crispy Cheese Potato Flatbread (Print Version)
# Ingredients:
→ Dough
01 -
90 ml milk
02 -
1 g salt
03 -
150 g all-purpose or wheat flour
04 -
15 ml unsalted butter or cooking oil
→ Filling
05 -
200 g peeled potatoes
06 -
15 g bacon crumbles
07 -
6 g finely chopped onion
08 -
15 ml mayonnaise
09 -
240–360 ml shredded mozzarella cheese
# Instructions:
01 -
In a bowl, mix milk, salt, and flour until dough flakes form. Add butter or oil, and mix until no dry flour remains. Combine into a rough dough without kneading.
02 -
Cover the dough with plastic wrap and refrigerate for 30 minutes.
03 -
Peel and cut the potatoes. Boil them until soft, then mash with a fork.
04 -
Microwave the bacon crumbles and onion for 30 seconds to release aroma. Mix with mashed potatoes and mayonnaise. Stir thoroughly until combined.
05 -
After chilling, dust a flat surface with flour. Roll out the dough into a 30 cm circle, ensuring it is thin but not tearing.
06 -
Place a layer of mozzarella cheese in the center of the rolled dough. Add the potato filling in a neat circle and top with another layer of cheese.
07 -
Wrap the dough around the filling like a bun, pinching the edges to seal securely. Flatten the top gently, then roll out lightly to smooth the surface.
08 -
Heat a nonstick pan over medium-low heat. Add a small amount of oil and brush to coat the surface evenly.
09 -
Place the dough in the pan, brush the top with oil, and cover with a lid. Fry for 3–5 minutes until golden brown.
10 -
Flip the dough carefully using two spatulas. Cover and cook the other side until browned and puffed. Press gently to test doneness.
11 -
Slice the flatbread and serve immediately while crispy and melty.
# Notes:
01 -
Ensure the dough is sealed tightly to keep the filling from leaking during cooking.