Turkish Pan-Toasted Cheesy Potato Flatbreads Tips, FAQ & printable recipe

Tips for success

For the best texture, use starchy potatoes like russets, which mash smoothly and absorb flavors well.

Do not overwork the dough; mix just until the flour is incorporated to keep the flatbreads tender. If the dough sticks to the rolling pin, dust it with flour lightly.

To keep the flatbreads warm while cooking the rest, place them on a plate and cover with a clean kitchen towel.

This traps steam and keeps them soft. For a crispier exterior, let them cool slightly on a wire rack before serving, but they are best enjoyed warm.

Variations

• Herb and Garlic: Add 2 minced garlic cloves and 1 tablespoon chopped parsley to the dough for a savory kick. Brush the cooked flatbreads with garlic butter instead of plain butter.
• Spicy Kick: Mix 1/2 teaspoon red pepper flakes or a pinch of cayenne into the dough. Serve with a side of chili oil for dipping.
• Cheese Swap: Replace the kaşar cheese with crumbled feta and add a handful of chopped spinach for a Greek-inspired version. Reduce the salt since feta is salty.
• Sweet Potato: Use boiled sweet potatoes instead of regular potatoes and add a pinch of nutmeg. Omit the dill and use chives instead. This version pairs well with a drizzle of honey.

Storage and make-ahead

Fridge

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

Freezer

Freeze cooked flatbreads in a single layer, then transfer to a freezer bag. Reheat directly from frozen in a skillet or oven.

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, warm them in a dry skillet over medium heat for about 1 minute per side, or in a toaster oven until heated through. They will lose some softness but remain delicious.

The dough can be prepared up to 1 day ahead. Wrap the dough balls tightly in plastic wrap and refrigerate. Let them come to room temperature for 30 minutes before rolling and cooking. The cooked flatbreads can also be frozen for up to 1 month.

Serving ideas

Serve these flatbreads warm as a side to soups, stews, or grilled meats. They also make a great base for wraps or sandwiches, filled with fresh vegetables and a dollop of yogurt.

For a simple meal, tear them into pieces and dip into hummus or baba ganoush.

For a breakfast twist, top the flatbreads with a fried egg and a sprinkle of red pepper flakes. They are also delicious brushed with garlic butter and sprinkled with parsley. However you serve them, these flatbreads are sure to be a crowd-pleaser.

Frequently asked questions

Recipe card

Turkish Pan-Toasted Cheesy Potato Flatbreads

Prep 20 minCook 24 minTotal 44 minServes 4

Ingredients

• 4 medium boiled potatoes
• 1 1/2 cups shredded kaşar cheese
• 1 large egg
• 1/4 cup fresh chopped dill
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups all-purpose flour
• 3 tbsp unsalted butter, melted

Instructions

1. In a large bowl, mash the boiled potatoes until smooth. Add the shredded kaşar cheese, egg, fresh dill, salt, and black pepper. Mix until well combined. Gradually add the flour, stirring until a soft, pliable dough forms. If the dough is too sticky, add a little more flour.
2. Turn the dough out onto a lightly floured surface. Divide it into 8 equal portions and roll each into a smooth ball. Cover with a clean kitchen towel and let rest for 5 minutes.
3. On a floured surface, roll one dough ball into a thin round, about 8 inches in diameter. Repeat with the remaining balls. Keep the rolled flatbreads separated with parchment or a floured cloth.
4. Heat a dry skillet over medium-high heat. Place one flatbread in the skillet and cook for 3 minutes, until golden spots appear on the bottom. Flip and cook for another 3 minutes, until the second side is speckled and the flatbread puffs slightly.
5. While the flatbread is still hot, brush generously with melted butter on both sides. Stack the cooked flatbreads on a plate, covering with a towel to keep warm. Repeat with the remaining dough and butter.
6. Serve the flatbreads warm, folded or torn. They are best enjoyed immediately while soft and buttery.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

380

Protein

14 g

Carbohydrates

45 g

Fat

16 g

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