Cheesy Potato Lavaş Flatbreads

These cheesy potato lavaş flatbreads are a wonderful way to turn simple ingredients into something special. Soft, foldable flatbreads are filled with creamy mashed potatoes and melted kaşar cheese, then cooked on a dry skillet until blistered and golden.

A final brush of melted butter gives them a glossy, irresistible finish. Perfect as a snack, side, or light meal, they come together quickly and are sure to please everyone at the table.

Imagine a warm, tender flatbread with a crispy, blistered exterior and a soft, cheesy interior. That's exactly what you get with these lavaş-style flatbreads. The mashed potatoes keep the dough incredibly moist and tender, while the kaşar cheese adds a rich, savory depth.

Cooking them on a dry skillet creates beautiful golden spots and a slight chewiness that contrasts with the buttery finish. Whether served alongside a meal or enjoyed on their own, these flatbreads are a comforting and delicious treat.

Ingredients

Why this recipe works

The method here is all about texture. Boiled potatoes are mashed until perfectly smooth, then combined with grated kaşar cheese and flour to form a soft, pliable dough.

The potato acts as both a binder and a tenderizer, giving the flatbreads a moist, almost pillowy crumb that stays soft even after cooling. The cheese melts into the dough as it cooks, creating pockets of rich, savory flavor throughout.

Cooking the flatbreads on a dry, hot skillet is key. The direct heat quickly evaporates any moisture on the surface, creating those characteristic golden blisters and a slightly crispy exterior.

The high heat also causes the flatbreads to puff up with steam, which separates the layers and makes them light and airy. The final brush of melted butter not only adds flavor but also keeps the surface soft and glossy, making each bite a perfect balance of textures.

Notes and substitutions

Kaşar cheese is a semi-hard Turkish cheese with a mild, buttery flavor and excellent melting properties. If you can't find it, mozzarella or provolone are good substitutes. The potatoes should be boiled until very tender, then drained well and mashed while still warm. This ensures a smooth, lump-free base that combines easily with the other ingredients.

The dough should be soft but not sticky. If it feels too wet, add a little more flour, a tablespoon at a time. Conversely, if it's too dry, add a teaspoon of water. Use a well-floured surface when shaping the flatbreads to prevent sticking. A cast-iron skillet or a heavy-bottomed pan works best for even browning, and a thin spatula makes flipping easier.

• kaşar cheese: mozzarella or provolone, grated
• fresh parsley: fresh dill or chives, finely chopped
• all-purpose flour: bread flour for a chewier texture

Equipment

• Large mixing bowl
• Potato masher
• Skillet or griddle
• Spatula
• Pastry brush