Cheesy Potato Herb Flatbreads: Quick Stovetop Comfort Tips, FAQ & printable recipe

Tips for success

For extra flavor, add a pinch of garlic powder or onion powder to the dough. You can also sprinkle a little flaky sea salt on the flatbreads right after cooking for a savory crunch.

If you prefer a spicier kick, add a pinch of red pepper flakes to the dough.

To keep the flatbreads warm while cooking the rest, place them on a baking sheet in a 200°F (93°C) oven. Do not stack them, or they will become soggy.

If reheating leftovers, warm them in a dry skillet over medium heat for 1-2 minutes per side to restore crispness.

Variations

• Herb and Garlic: Add 2 cloves of minced garlic and an extra tablespoon of mixed fresh herbs like chives, thyme, or oregano to the dough. The garlic will infuse the flatbreads with a savory depth that pairs well with any meal.
• Spicy Jalapeño: Stir in 1 finely chopped jalapeño (seeds removed for less heat) and 1/4 cup of chopped cilantro. The jalapeño adds a bright, spicy kick that contrasts beautifully with the rich cheese and potatoes.
• Smoky Bacon: Fold in 1/4 cup of cooked, crumbled bacon and 1/4 cup of shredded smoked Gouda. The smoky flavor of the bacon and cheese elevates these flatbreads to a hearty appetizer or brunch item.
• Za'atar Topped: Before cooking, brush the shaped flatbreads with a little olive oil and sprinkle with za'atar spice blend. The tangy, herbaceous za'atar adds a Middle Eastern twist that is irresistible.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a dry skillet or toaster oven.

Freezer

Freeze cooked flatbreads in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat frozen flatbreads in a dry skillet over medium heat for 2-3 minutes per side, or in a 350°F (175°C) oven for 5-7 minutes.

Store leftover flatbreads in an airtight container at room temperature for up to 2 days. To reheat, place them in a dry skillet over medium heat for 1-2 minutes per side, or in a toaster oven. They are best when fresh, but reheating revives their texture.

The dough can be made up to 1 day ahead and stored in the refrigerator. Bring it to room temperature before shaping and cooking.

You can also shape the flatbreads and refrigerate them on a parchment-lined baking sheet, covered, for up to 4 hours before cooking.

Serving ideas

Serve these flatbreads warm as a side to soups, stews, or grilled meats. They are also excellent for breakfast with eggs and bacon, or as a snack with a dollop of sour cream or yogurt. For a light lunch, fill them with roasted vegetables or fresh greens.

These flatbreads are best enjoyed fresh from the skillet, but they can be served at room temperature for picnics or packed lunches.

Tear them open to reveal the melted cheese, and let everyone grab a piece. They pair beautifully with a crisp salad or a bowl of tomato soup.

Frequently asked questions

Recipe card

Cheesy Potato Herb Flatbreads: Quick Stovetop Comfort

Prep 20 minCook 20 minTotal 40 minServes 8

Ingredients

• 2 cups mashed potatoes (about 2 large potatoes)
• 1 cup grated cheddar cheese
• 1 /4 cup chopped fresh dill
• 1 /4 cup chopped fresh parsley
• 1 large egg
• 1 1/2 cups all-purpose flour (plus more for dusting)
• 2 tbsp butter, for the skillet

Instructions

1. In a large bowl, combine the mashed potatoes, grated cheddar, chopped dill, and chopped parsley. Add the egg and mix until well incorporated. Gradually add the flour, stirring with a fork or your hands, until a soft dough forms. Turn the dough out onto a lightly floured surface and knead gently for 1-2 minutes, just until smooth. Do not overwork.
2. Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten into a disk about 1/4-inch thick. Keep the shaped flatbreads covered with a clean kitchen towel while you work to prevent them from drying out.
3. Heat a large skillet or griddle over medium heat and melt 1 tablespoon of the butter. Place 2-3 flatbreads in the skillet without overcrowding. Cook for 2-3 minutes per side, until golden brown and speckled, and the bread puffs slightly. Repeat with the remaining butter and flatbreads.
4. Transfer the cooked flatbreads to a plate and serve immediately while warm. Tear one open to reveal the steamy, cheesy interior. Enjoy as a side or as a snack.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

220

Protein

8 g

Carbohydrates

30 g

Fat

8 g

Automatic estimate from the ingredient list, not laboratory-verified.