potato and cheese flatbread

potato and cheese flatbread

unexpected guests? make this soft and cheesy flatbread recipe; it's a crowd-pleaser!

prep: 25 minutes
cook: 25 minutes
cuisine: southasian, pakistani
course: breakfast, dinner, side, bread
yields: 7-8 flatbreads

ingredients

for dough

3-4 medium boiled potatoes
1 cup all-purpose flour
2 cups whole wheat flour
2 tablespoons red chili flakes
1/4 teaspoon nigella seeds
1 teaspoon ground black pepper
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1 1/2 tablespoons garlic powder
1 medium onion, finely chopped
1 red anaheim chili, finely chopped
1/3 cup green onions, chopped
1 1/2 teaspoon salt, to taste
1/2 cup lukewarm milk or water, as needed
1 1/2 tablespoon ghee

for dusting & filling

1 cup whole wheat flour
2 cups mozzarella cheese, shredded

for toasting

1 tablespoon ghee or butter, as needed

instructions

for dough

Grate the boiled potatoes. Add all-purpose flour, whole wheat flour, red chili flakes, nigella seeds, ground black pepper, cumin powder, coriander powder, garlic powder, chopped red anaheim chili, green onions, salt, and ghee. Mix well with a spatula. Add one tablespoon of milk at a time and knead for 3 to 5 minutes to make a firm yet soft dough. Cover with a damp cloth and rest for 10 to 15 minutes at room temperature.

for dusting & filling

Using a knife, divide the dough into even 7-8 balls. Dust some flour over the worktop and roll out each ball into 4x4 inch circles. Place cheese in the center, turn into a ball again by holding each side of the circle and pinching together. Dust some more flour and roll out into 7x7 inch circles.

for toasting

Meanwhile, heat a large skillet over medium heat. Place one flatbread on it and cook it for 1 to 1 1/2 minutes. Brush some ghee over it and flip the side. Cook it for 1/2 to 1 minute. Brush ghee over this side too. Use a tong to rotate and make both sides toasty with golden brown spots. Serve immediately.