🧀🥔 Cheese Potato Bread (Frying Pan Recipe)
🔥 No oven needed | 🕒 Ready in 30-40 minutes | 🍽️ Makes 4 servings
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📝 Ingredients:
For the dough:
1 cup (120g) all-purpose flour (plus extra for dusting)
1/3 cup (80ml) warm milk (or water)
1 tbsp vegetable oil or melted butter
1/4 tsp salt
1/2 tsp sugar
1/2 tsp instant yeast (or 1 tsp baking powder for yeast-free version)
For the filling:
1 cup (200g) boiled and mashed potatoes (1 large potato)
1/2 cup (60-80g) shredded mozzarella or any meltable cheese
1 tbsp chopped green onions or herbs (optional)
Salt & pepper to taste
1/4 tsp garlic powder or minced garlic (optional)
1/2 tsp chili flakes (optional for spice)
For cooking:
1–2 tbsp oil or butter for pan-frying
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🍳 Instructions:
1. Prepare the dough:
In a mixing bowl, combine flour, yeast (or baking powder), salt, and sugar.
Add warm milk and oil. Mix to form a rough dough.
Knead for 5–7 minutes until smooth and elastic.
Cover and let it rest for 30 minutes if using yeast. (No resting needed with baking powder.)
2. Make the filling:
In a bowl, mix mashed potatoes, cheese, herbs, garlic, salt, pepper, and chili flakes.
Taste and adjust seasoning.
3. Shape the bread:
Divide dough into 2–3 equal pieces. Roll each into a ball.
Roll out one ball into a 6–7 inch circle using a rolling pin on a floured surface.
Add 2–3 tablespoons of the filling in the center. Flatten it slightly.
Fold edges of the dough over the filling like a dumpling and pinch to seal.
Gently roll out again into a flat disc (about 6–7 inches wide). Be careful not to let the filling spill out.
4. Cook in frying pan:
Heat a non-stick frying pan over medium heat and add 1 tbsp oil or butter.
Place the stuffed bread into the pan and cook for 2–3 minutes on each side, or until golden brown and crispy.
Press lightly with a spatula for even cooking.
Repeat with the remaining dough and filling.
5. Serve:
Serve hot with sour cream, ketchup, or yogurt dip.
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❓ FAQ – Cheese Potato Bread (Frying Pan)
🔄 Can I make this without yeast?
Yes! Substitute 1/2 tsp of yeast with 1 tsp of baking powder. Skip the resting step. The texture will be more biscuit-like but still tasty.
🥶 Can I freeze the dough or bread?
Yes. You can:
Freeze uncooked dough for up to 1 month (thaw and roll out before using).
Freeze cooked bread in an airtight bag for up to 2 weeks. Reheat in a pan or toaster.
🧈 Can I use butter instead of oil?
Absolutely. Butter adds a rich flavor. Use unsalted butter to control the saltiness.
🧄 Can I skip garlic or chili flakes?
Yes, they’re optional. Add other flavors like cumin, paprika, or onion powder if desired.
🧀 Best cheese for the filling?
Mozzarella is best for stretchiness. You can also mix in cheddar, feta, or parmesan for more flavor.
🥬 Can I add veggies or meat?
Yes! Finely chopped cooked spinach, sautéed onions, ground meat, or even cooked mushrooms can be mixed into the potato filling. Just ensure they aren’t too wet.
🍞 Why is my bread doughy inside?
This usually happens if:
The heat is too high (outside browns before inside cooks).
The dough is too thick.
It wasn’t cooked long enough. Cook on low-medium heat for even cooking.
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🧡 Serving Suggestions:
Dip in garlic yogurt sauce or sour cream + herbs.
Serve as a snack, light lunch, or side dish with soup