Soft Buttery Turkish Potato Cheese Flatbreads

These Turkish potato cheese flatbreads are the softest, most buttery flatbreads you'll ever pull from a skillet. Boiled potatoes and melty kaşar cheese create a tender, pliable dough that puffs and blisters in a dry pan, then gets brushed with melted butter for a glossy finish.

The contrast of the crisp, golden exterior and the soft, cheesy interior is irresistible. Serve them warm, torn open to reveal the molten cheese, and watch them disappear in minutes.

This recipe transforms simple pantry ingredients—potatoes, cheese, flour, and butter—into a flatbread that's both rustic and refined. The boiled potatoes keep the dough exceptionally moist and tender, while the kaşar cheese adds a mild, salty richness that melts into long, stretchy strands.

Cooked in a dry skillet, the flatbreads develop a speckled, blistered crust that gives way to a pillowy center. Brushed with butter while still hot, they become glossy and fragrant, perfect for tearing and dipping or serving alongside soups and stews.

Ingredients

Why this recipe works

Boiled potatoes are the secret to these flatbreads' extraordinary softness. When mashed and mixed into the dough, they add moisture and starch, which keeps the crumb tender and pliable long after cooking.

The potatoes also help the dough hold together without needing excessive flour, so the flatbreads stay light and airy rather than dense or tough.

Cooking in a dry, hot skillet is what gives these flatbreads their characteristic golden blisters and slightly crisp exterior. The high heat causes the dough to puff and char in spots, creating a contrast of textures that's both satisfying and beautiful.

Brushing the hot flatbreads with melted butter adds richness and a glossy sheen, while the steam trapped inside keeps the interior soft and supple.

Notes and substitutions

Kaşar cheese is a Turkish semi-hard cheese that melts beautifully, similar to provolone or young mozzarella. If you can't find it, use a mild, good-melting cheese like low-moisture mozzarella, Monterey Jack, or a young gouda. Avoid aged cheeses that don't melt smoothly, as they can become greasy.

The dough should be soft and slightly sticky but manageable. If it's too sticky to shape, add a little more flour, but don't overdo it—too much flour will make the flatbreads dense. Use a light touch when shaping and rolling, and keep the cooked flatbreads covered to retain their softness.

• kaşar cheese: Use a mild, meltable cheese like mozzarella, provolone, or young Monterey Jack for a similar stretch and mild flavor.
• fresh dill: Substitute 2 teaspoons dried dill, or use fresh parsley or chives for a different herb note.
• all-purpose flour: For a slightly heartier texture, replace up to half of the all-purpose flour with whole wheat flour; the dough will be a bit less tender.
• unsalted butter: Salted butter works; just reduce the added salt in the dough to 1/4 teaspoon.

Equipment

• large mixing bowl
• potato masher
• measuring cups and spoons
• large skillet or griddle
• spatula
• pastry brush