I can’t explain how much I love this recipe. I make the stuffed flatbread with potatoes at least a couple of times a week because it’s easy, quick to prepare, and always a hit.
A delicious dough without yeast, crazy dough to be precise, which remains crispy thanks to pan cooking, with a creamy and melty filling with the stringy cheese you have in the fridge or whichever you prefer. You can serve it as a main dish or cut it into slices, it becomes an absolutely irresistible appetizer or aperitif accompaniment.
Use old potatoes, those suitable for gnocchi, as they are more floury and less watery, perfect for this type of preparation.
If you love rich recipes with potatoes, try the sweet potato flatbread with spinach, or the potato and radicchio flatbread. You can try the melty potato flatbread or the chickpea flour and potato flatbread. Or try the classic potato cake, always delicious.
Let’s get to work and try the recipe for stuffed flatbread with potatoes.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the stuffed flatbread with potatoes
- 1 3/4 cups all-purpose flour
- 7 tbsp water
- 1 tbsp extra virgin olive oil
- 1 tsp salt
- 1 1/2 lbs old potatoes
- 5 oz stringy cheese
- to taste salt and pepper
- 1 clove garlic
- 1 tbsp chopped parsley
- 4 tbsp extra virgin olive oil
- 1 clove garlic
- 1 tbsp chopped parsley
Tools
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- Pressure Cooker
- Steamer Basket
- Pan
Steps for preparing the stuffed flatbread with potatoes
First, peel the potatoes and cut them into pieces. Steam them. When they are soft, mash them with a fork with salt, pepper, chopped garlic, and parsley. Let cool.
Prepare the crazy dough by working the flour with water, salt, and oil. Work until you get a dough ball. Cover and let rest for 30 minutes.
Roll out the dough as thin as possible using a rolling pin. Place the mashed potatoes in the center and close forming a stuffed disc (watch the video). Flatten again with the rolling pin very gently so as not to break the dough.
Brush a pan with oil. Place the flatbread with the closure facing up and cook on low heat for a few minutes. Flip the flatbread and finish cooking. Serve after brushing with a mix of oil, chopped parsley, and garlic.
Storage
You can store the flatbread in the fridge until the next day.
