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–+ servings

Potato and cheese stuffed flatbreads

Prep Time 30 minutes
Cook Time 30 minutes
Dough resting 30 minutes
Total Time 1 hour 30 minutes
Servings 7 pieces
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Ingredients

Dough

  • 380 g all-purpose flour Extra flour for dusting the work surface.
  • 300 ml plain milk kefir Bring to room temperature before using.
  • ½ tsp baking soda
  • 1 pinch salt

Filling

  • 250 g potatoes Weigh after peeling, cooking and draining thoroughly.
  • 250 g mozzarella Use in place of Adyghe cheese. If packed in liquid, drain, gently squeeze dry and chop finely before weighing; block mozzarella can be finely grated.
  • 3 garlic cloves Peel and grate finely.

For brushing

  • 100 g butter Melt for brushing over the hot flatbreads.

You will need

  • Large mixing bowl
  • Clean kitchen towel
  • Saucepan
  • Potato masher
  • Grater
  • Rolling pin
  • Heavy-bottomed frying pan and spatula
  • Fork
  • Pastry brush
  • Kitchen scale
  • Food thermometer

Instructions

Make the flatbreads

  • Mix the kefir, baking soda and salt in a bowl. Gradually mix in the flour, then knead for 5–7 minutes to make a soft, slightly sticky dough.
  • Cover the dough with a clean towel and rest for 30 minutes while you prepare the filling.
  • Peel the potatoes, cut into chunks and boil until a fork slides in easily. Drain thoroughly, then weigh out 250 g of cooked potato.
  • Mash the potatoes while hot until smooth, then mix in the cheese and garlic. Let the filling cool enough to handle.
  • Divide the dough and filling into seven portions each and roll into balls. Keep the dough balls covered with the towel.
  • Press a dough ball into a small round and place a ball of filling in the centre.
  • Bring the edges of the dough up around the filling and pinch firmly to seal.
  • Gently flatten the filled dough, then roll it out on a lightly floured surface to about 0.5 cm thick. Repeat with the remaining portions.
  • Preheat a dry skillet over medium heat. Cook the flatbreads one at a time for about 2–3 minutes per side, until brown patches appear and the dough is cooked through. Carefully prick any large bubble with a fork to release the steam.
  • Brush both sides of each hot flatbread with melted butter and stack on a plate. Serve warm.
    • Use a hand masher for the potatoes; a blender can make them gluey.

Storage and safety

Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour if the room is above 32°C (90°F). Keep at 4°C (40°F) or below and eat within 3–4 days. Reheat the centre to at least 74°C (165°F) before serving.