Cheese Potato Bread

Name: Cheese Potato Bread
Prep time: 50 min
Cook time: 10 min
Total time: 60 min
Yield: 4
Cuisine: Turkish
Ingredients: 250 g All-purpose flour (Approximately one medium bowl); 10 g Baking powder (One packet); 5 g Salt (For the dough, about one teaspoon); 100 ml Milk (Warm, for kneading the dough, adjust as needed); 300 g Small potatoes (Five or six small potatoes, preferably starchy varieties); 200 ml Milk (Enough to cover potatoes during boiling, can use water); 1 g Salt (For boiling potatoes, a pinch); 50 g Kashar cheese (Grated or finely diced for the potato stuffing); 80 g Kashar cheese slices (Approximately two slices per bread, total for 4 servings); 15 ml Cooking oil or butter (For pan-frying, approximately one tablespoon)

This recipe creates a savory and comforting cheese potato bread, featuring a soft, kneaded dough filled with creamy mashed potatoes and melted Kashar cheese. It's a delightful flatbread that is pan-fried to golden perfection, perfect as a snack or a light meal. The video showcases the process from preparing the dough and potato stuffing to assembling and cooking the bread.

#Cheese

#Potato

#Bread

#Flatbread

#Turkish

#Savory

#Snack

#Pan-fried

#Vegetarian

#Comfort Food

Assembling the potato and cheese filling

Recipe Information

50m

Prep Time

10m

Cook Time

Total Time

Servings

Medium

Turkish

English

Nutrition (per serving)

435

Calories

17g

Protein

63g

Carbs

13g

Fat

Closing the dough over the filling

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Cooking golden brown bread in the pan

Instructions

0/4 completed

1
In a large bowl, combine flour, baking powder, and a teaspoon of salt. Gradually add the warm milk while kneading the dough until it is soft, smooth, and pliable, resembling the softness of an earlobe.
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10m
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In a large bowl, combine flour, baking powder, and a teaspoon of salt. Gradually add the warm milk while kneading the dough until it is soft, smooth, and pliable, resembling the softness of an earlobe.
10m
Knead until the dough is elastic and no longer sticky. The 'earlobe softness' means it should be very pliable and easy to work with.
2
Peel and boil the small potatoes with enough milk to cover them and a pinch of salt until they are very tender. Drain any excess liquid if necessary, then crush them thoroughly. Mix in the grated or diced Kashar cheese until well combined.
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25m
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Peel and boil the small potatoes with enough milk to cover them and a pinch of salt until they are very tender. Drain any excess liquid if necessary, then crush them thoroughly. Mix in the grated or diced Kashar cheese until well combined.
25m
Ensure potatoes are fully cooked and easily mashable. Mash well to avoid lumps for a smooth filling. Adjust cheese quantity to your preference.
3
Divide the prepared dough into four equal balls. On a lightly floured surface, roll out each dough ball into a circle approximately 1 cm thick. Place a portion of the potato and cheese stuffing in the center of each dough circle. Top with two slices of Kashar cheese.
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15m
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Divide the prepared dough into four equal balls. On a lightly floured surface, roll out each dough ball into a circle approximately 1 cm thick. Place a portion of the potato and cheese stuffing in the center of each dough circle. Top with two slices of Kashar cheese.
15m
Do not overfill the dough to prevent tearing when closing. Roll evenly to maintain consistent thickness.
4
Carefully gather the edges of the dough over the filling and pinch them together to seal completely, forming a ball. Gently flatten the filled dough ball into a disc. Heat cooking oil or butter in a pan over medium heat and cook each bread until golden brown and cooked through on both sides, approximately 3-5 minutes per side.
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10m
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Carefully gather the edges of the dough over the filling and pinch them together to seal completely, forming a ball. Gently flatten the filled dough ball into a disc. Heat cooking oil or butter in a pan over medium heat and cook each bread until golden brown and cooked through on both sides, approximately 3-5 minutes per side.
10m
Ensure the seam is completely sealed to prevent the filling from oozing out. Cook on medium heat to ensure the dough cooks through without burning the outside.