Cheesy Potato Lavaş Flatbreads: Golden, Buttery, and Irresistible Tips, FAQ & printable recipe

Tips for success

To get the perfect leopard spots, make sure your skillet is properly preheated. A heavy cast-iron or nonstick skillet works best. If the heat is too low, the flatbread will cook slowly and become tough instead of puffing.

If it's too high, the outside will burn before the inside is done. Adjust the heat as needed between batches. The dough should be rolled as thin as possible without tearing; a thickness of about 1/8 inch is ideal.

Brushing the flatbreads with butter while they are still hot is crucial. The heat melts the butter and helps it penetrate the surface, creating a glossy, flavorful crust.

If you're making a large batch, keep the cooked flatbreads covered with a clean towel to retain moisture. You can also reheat them briefly in a dry skillet or under the broiler to refresh them. For an extra touch, sprinkle a pinch of flaky salt on top after buttering.

Variations

• Herb and Garlic: Add 2 cloves of minced garlic and 1 tablespoon of chopped fresh dill to the dough along with the parsley. Brush the cooked flatbreads with garlic butter for an extra savory kick.
• Spicy Pepper: Fold in 1/4 cup of finely chopped pickled peppers or a teaspoon of red pepper flakes to the dough. The heat pairs beautifully with the melted cheese and butter.
• Whole Wheat: Replace half of the all-purpose flour with whole wheat flour for a nuttier flavor and slightly denser texture. You may need to add a little extra water if the dough feels too dry.
• Cheese-Stuffed: Instead of mixing the cheese into the dough, place a cube of kaşar or mozzarella in the center of each rolled disc, fold the edges over, and re-roll. This creates a molten cheese center.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat in a dry skillet or microwave before serving to restore softness.

Freezer

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

Reheat

Reheat frozen flatbreads in a dry skillet over medium heat for 1-2 minutes per side, or microwave for 20-30 seconds.

Store leftover flatbreads in an airtight container or zip-top bag at room temperature for up to 2 days. To keep them soft, place a piece of parchment paper between each flatbread. If they become dry, wrap them in a damp paper towel and microwave for 10-15 seconds to restore moisture. For longer storage, freeze them.

The dough can be made up to 24 hours in advance. After kneading, place it in a bowl, cover, and refrigerate. The cold temperature will slow the yeast, allowing the dough to develop more flavor. When ready to cook, let the dough come to room temperature for about 30 minutes, then proceed with rolling and cooking. Cooked flatbreads can also be made ahead and reheated just before serving.

Serving ideas

Serve these cheesy potato lavaş flatbreads warm, straight from the skillet, for the best texture. They're wonderful as an appetizer with a bowl of yogurt or a simple tomato salad.

You can also serve them alongside grilled meats, soups, or stews. The buttery, cheesy flavor pairs well with Middle Eastern and Mediterranean dishes. For a casual meal, stuff them with grilled vegetables, hummus, or leftover roasted meats.

For a festive presentation, arrange the flatbreads on a large platter, overlapping slightly, and sprinkle with extra chopped parsley. They can be torn and shared, making them perfect for gatherings.

If you have leftovers, they make excellent sandwich wraps. Fill them with fresh greens, sliced tomatoes, and a drizzle of tahini or yogurt sauce. They're versatile enough to be served at breakfast, lunch, or dinner.

Frequently asked questions

Recipe card

Cheesy Potato Lavaş Flatbreads: Golden, Buttery, and Irresistible

Prep 20 minCook 16 minRest 30 minTotal 1 h 6 minServes 8

Ingredients

• 6 boiled potatoes, peeled
• 1 large egg
• 1 tsp salt
• 1 tsp instant yeast
• 1 1/2 cups grated kaşar cheese
• 1/4 cup fresh parsley, chopped
• 2 1/2 cups all-purpose flour, plus more for dusting
• 1/2 cup unsalted butter, melted

Instructions

1. Mash the boiled potatoes in a large bowl until velvety smooth and completely lumpless. Let the mashed potatoes cool to room temperature. Add the egg, salt, and instant yeast, stirring to combine. Mix in the grated kaşar cheese and chopped parsley, then gradually add the flour, stirring until a soft dough forms.
2. Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes until smooth and elastic. Shape the dough into a ball, place it in a lightly oiled bowl, and cover with a clean kitchen towel. Let it rest for 30 minutes at room temperature until slightly puffy.
3. Punch down the rested dough and divide it into 8 equal portions. On a lightly floured surface, roll each portion into a thin disc about 8 inches in diameter. Keep the rolled discs covered with a towel while working so they don't dry out.
4. Heat a large dry skillet over medium-high heat until a drop of water sizzles immediately. Place one rolled disc in the skillet and cook for 2 minutes until the bottom is golden with leopard spots and the dough puffs dramatically. Flip with a spatula and cook the second side for 2 minutes more until puffed and cooked through.
5. Transfer each cooked flatbread to a plate and cover with a clean towel to keep warm. Repeat with the remaining dough discs, adjusting the heat if needed to prevent burning.
6. While the flatbreads are still warm, brush both sides generously with melted butter. The butter should sizzle slightly on contact and soak into the crust, giving it a glossy, golden sheen.
7. Stack the buttered flatbreads on a serving plate. Tear open one to reveal the soft, cheesy, herbaceous interior. Serve warm as an appetizer or alongside soups and stews.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

320

Protein

9 g

Carbohydrates

42 g

Fat

13 g

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