Cheesy Potato Lavaş Flatbreads: Golden, Buttery, and Irresistible

These cheesy potato lavaş flatbreads are the kind of bread that disappears in minutes. Soft, buttery, and filled with melted kaşar cheese and fresh herbs, they puff up beautifully in a hot skillet and beg to be torn apart.

The mashed potato keeps them incredibly tender, while the golden crust adds just the right amount of chew. Whether you serve them as an appetizer, alongside a bowl of soup, or simply as a snack, these flatbreads deliver comfort and flavor in every bite.

Lavaş is a thin, soft flatbread that's popular across Turkey and the Caucasus. This version takes the classic and makes it even more irresistible by mixing mashed potatoes, kaşar cheese, and parsley right into the dough.

The result is a flatbread that's crisp on the outside, soft and cheesy on the inside, and absolutely glorious when brushed with melted butter. Cooking them in a dry skillet creates dramatic puffing and golden leopard spots that signal perfection. These flatbreads are surprisingly simple to make and require just a handful of pantry staples.

Ingredients

Why this recipe works

The mashed potato in the dough is the secret to these flatbreads' incredible softness. Potatoes add moisture and starch, which keeps the crumb tender and slightly chewy, similar to a potato bread but even more delicate. The potato also helps the dough stay pliable, making it easy to roll thin without tearing. As the flatbreads cook, the potato contributes to a beautiful golden crust that crisps up nicely while the inside stays soft and pillowy.

Kaşar cheese, a Turkish semi-hard cheese, melts into a stretchy, savory layer that complements the potato perfectly. The fresh parsley adds a bright, herbaceous note that cuts through the richness. Cooking on a dry, preheated skillet mimics the traditional method for lavaş, creating steam pockets that make the bread puff dramatically. The high heat also produces those coveted leopard spots, which add both visual appeal and a subtle toasted flavor.

Notes and substitutions

Kaşar cheese is a Turkish cheese similar to provolone or mozzarella. It melts beautifully and has a mild, slightly salty flavor. If you can't find it, use a good melting cheese like low-moisture mozzarella, provolone, or a mild white cheddar.

Fresh parsley is key for the herbaceous pop, but you can also use dill or chives if you prefer. The instant yeast helps the dough rise slightly, giving it a lighter texture, but you can omit it for a denser, more traditional lavaş.

Make sure the potatoes are boiled until very tender so they mash completely smooth. Any lumps will create pockets in the dough that can tear when rolling. Let the mashed potatoes cool to room temperature before adding the egg, otherwise you'll end up with scrambled eggs in the dough.

The dough should be soft and slightly sticky but manageable with flour on your hands and work surface. If it feels too wet, add a little more flour, a tablespoon at a time.

• kaşar cheese: use a mild provolone or mozzarella for a similar melt and stretch.
• fresh parsley: substitute with fresh dill or chives for a different herb note.
• instant yeast: use active dry yeast; dissolve in warm water first and let it foam.
• all-purpose flour: bread flour works too, yielding a slightly chewier texture.

Equipment

• large pot for boiling potatoes
• mixing bowl
• potato masher
• measuring cups and spoons
• rolling pin
• large skillet or griddle
• spatula
• pastry brush