Potato flatbreads in a pan with ham and cheese. Cheese potato bread cooked in a pan without rising, filled with mashed potatoes, ham and cheese. A quick appetizer or a tasty main dish that everyone always likes. The recipe for potato-filled pan flatbreads is easy and very versatile: this, which is nothing more than cheese potato bread, is perfect for every occasion. You can enjoy it any time of the day and it will still be great even when cold. Ideal as an appetizer or as a last-minute inexpensive dinner, you can also serve them at aperitifs or as snacks and they will always be a big hit. But are you curious and want to try this tasty recipe too? Let’s go to the kitchen then, but first I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) , my Instagram profile (here)
Take a look:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the stuffed potato bread in a pan
- 4 3/4 cups all-purpose flour (or finely milled durum semolina)
- 1 2/3 cups water (approximately)
- 1 3/4 tsp salt
- 1 tsp baking powder (use non-vanilla baking powder or instant baking powder)
- 2 tbsp extra virgin olive oil
- 2 cups potatoes (boiled and warm, mashed)
- as needed extra virgin olive oil
- as needed salt
- as needed black pepper
- 12 oz cheese (caciotta or provola)
- 4 slices cooked ham
Tools
- Pan
- Bowl
- Work surface
- Rolling pin
Steps to make the stuffed potato bread in a pan
Rinse the potatoes, cut them in half, place them in a bowl, pour in half a glass of water, cover very well with microwave-safe plastic wrap and cook at 750 W for 10 minutes. Alternatively, leave them whole in a pot filled with lightly salted water and cook for about 35 minutes, or until a skewer slides in easily and they are tender.
Peel them, mash them, add salt, oil and pepper, mix and let cool.
Put the flour in a bowl, add the water little by little, the salt, the oil and finally the instant yeast (with finely milled semolina you may need about 70 g more water). Mix roughly and let rest for ten minutes covered with plastic wrap.
Flour the work surface and turn out the dough. Knead it for a few minutes until you have a smooth, elastic and homogeneous mass, divide it into 4 parts and form dough balls.
Flatten each ball with a rolling pin or with your hands to form a disc, fill it with the mashed potatoes, the ham and the cheese, and close it like a parcel by bringing the edges toward the center.
Seal well and flatten to form squares (or rectangles) roughly about 8 3/4 x 8 3/4 in. You don’t need a ruler, we don’t have to be exact.
Heat a nonstick pan with a drizzle of oil, place the first flatbread and cook over medium heat for about 8-10 minutes, turning at least twice on each side and letting it brown.
Continue the same way with the others.
The flatbreads are ready; serve them hot and gooey after resting for a couple of minutes.
You can also prepare the stuffed potato flatbreads in advance and reheat them as needed or eat them as they are: they won’t be as crispy on the surface as when freshly made, but they will still be delicious. They can be stored at room temperature (72°F, not 104°F) for 24 hours. I do not recommend freezing them.
I chose a filling of potatoes, ham and cheese, but apart from the potatoes which are the base ingredient of the recipe, you can substitute the other two ingredients in any way you like, for example with sautéed or grilled vegetables or different types of cold cuts.
What can I substitute for the potatoes?
You cannot replace the potatoes, which are a core ingredient of the recipe.
Can I use whole wheat flour?
Yes, you can use any flour you prefer, provided you can obtain an elastic, well-kneaded dough.
