These potato flatbreads with cheese and herbs are soft in the middle and beautifully golden on the outside. The dough comes together from boiled potatoes, then the flatbreads are cooked in a dry skillet — just brush the hot breads with butter at the end for the perfect flavor and aroma. A smart way to use leftover boiled potatoes and make a quick homemade snack.
Ingredients
- Boiled potatoes — 500–600 g (1.1–1.3 lb)
- Grated cheese — 150–200 g (5.3–7 oz)
- Fresh herbs (parsley/dill) — 1 bunch
- Chicken egg — 1
- All-purpose flour — 150–200 g (1 1/4–1 2/3 cups)
- Salt and spices — to taste
- Butter — for brushing
How to make
- Prepare the base: pass the boiled potatoes through a potato ricer or mash thoroughly until smooth and free of lumps.
- Make the dough: add the grated cheese, finely chopped herbs, egg, salt, your favorite spices, and flour to the potatoes. Mix quickly into a soft, pliable dough.
- Shape the flatbreads: divide the dough into equal portions, roll into balls, then roll each one into a thin flatbread about 3–4 mm thick, dusting the surface with flour as needed.
- Cook: heat a dry skillet over medium heat. Cook the flatbreads for about 2–3 minutes per side, until golden. Brush the hot flatbreads with butter and stack them under a towel for a couple of minutes.
Serving and storage
Serve the flatbreads hot with yogurt sauce, sour cream, or fresh vegetables. Store leftovers in a sealed container in the refrigerator for up to 2 days; reheat in a dry skillet or toaster.
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Tips and variations
- Texture: if the dough feels sticky, add a little more flour; if it seems too dry, add a bit more mashed potato or 1–2 tbsp sour cream.
- Cheese: semi-hard cheeses that melt well work best, such as gouda, provolone, or maasdam. For extra flavor, add a pinch of paprika or garlic.
- Gluten-free: swap the all-purpose flour for rice or corn flour, adding just enough to reach the right consistency.
- Baking: instead of a skillet, bake on parchment at 200°C (392°F) for about 12–15 minutes, flipping halfway through.
Nutritional value
| Calories | ≈ 480 kcal |
| Protein | ≈ 20 g |
| Fat | ≈ 19 g |
| Carbohydrates | ≈ 58 g |
| Fiber | ≈ 4 g |
| Sodium | depends on the salt and cheese |
FAQ
Can I make them without egg?
Yes. Replace the egg with 1–2 tbsp sour cream or 1 tbsp cornstarch. The dough will stay easy to work with, and the flatbreads will still be tender.
Which cheese is best for these flatbreads?
Semi-hard, melty cheeses are ideal: gouda, mozzarella, maasdam, or suluguni. Hard cheeses add aroma, but they melt less.
Why do the flatbreads turn out dense?
Most likely there is too much flour, or the dough was worked too long. Add a little more potato mash or a spoonful of sour cream and roll them out a bit thinner.