Cheesy Potato Flat Bread
Cheesy Potato Flatbread is a delightful fusion of comforting flavours and textures. With a base made from refined flour enriched with plain yogurt, this flatbread has a tender crumb and a slightly tangy taste that sets it apart from traditional recipes. Baking powder and baking soda give it a light, airy texture, while the topping of creamy cooked potatoes and rich, melted cheddar cheese adds a heartwarming depth. The flatbread is seasoned with a mix of Italian herbs, chilli flakes, and chopped parsley, introducing a vibrant layer of flavours that perfectly complements the cheesy potato topping. Rolled out on a bed of cornmeal, the dough’s subtle crunch contrasts beautifully with its soft interior. Baked to golden perfection, this Cheesy Potato Flatbread emerges from the oven with a buttery, crisp edge, ready to be sliced and enjoyed. Serve as a standalone snack, paired with a fresh salad or as a side to a main course.
"Baked potato flatbread topped with cheese"
"Baked potato flatbread topped with cheese"
Prep Time
20 mins
Cook Time
20 mins
Serving Size
4
Ingredients
- 150 gms Refined Flour
- 125 gms Plain Yoghurt
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- 150 gms Cooked Potatoes
- 120 gms Grated Cheddar Cheese
- 1 tsp Mix Italian seasoning
- 1 tsp Chilli Flakes
- 1 tsp Parsley, chopped
- 100 gms Cornmeal
- 2 tbsp Butter
Method
- Select the program and preheat the oven to 180⁰C for 10 minutes.
- Make the dough in a bowl. Combine with yoghurt, raising agent and flour. Form into a ball and knead until soft.
- In another bowl, make a filling with mashed potatoes, cheese and seasonings. Divide the dough into 2 parts; roll the dough into a 1 cm thick circle.
- Add half of the filling into the middle and gather the edges of the dough around the filling. Pinch the opening to seal it. Drench the flatbread into cornmeal to coat it loosely.
- Flip and roll out to a disk shape.
- Place on a lined baking tray and brush with butter.
- Cook at 180°C for 20 mins.
