@brendanpang: CHEESY POTATO FLATBREADS 🥔🧀✨ Crispy on the outside, soft, fluffy and oozing with gooey cheese on the inside. - 4 - 5 medium potatoes (Sebago or Russet) - Salt, to taste - 2 - 3 spring onions, finely chopped - 150g plain flour, plus extra for dusting - 200g mozzarella, grated or sliced - 2 tbsp olive oil, for cooking Peel and chop potatoes into big chunks. Place in a pot of cold water and bring to the boil. Cook until tender, then drain well and mash while still warm. Season generously with salt. Add the spring onions and flour and knead for 2–3 minutes until a soft, smooth dough forms. Add a little extra flour if needed. Divide into 10 equal portions. Flatten each portion into a round, place some mozzarella in the centre, then fold the dough over and seal the edges. Gently roll out into a thick flatbread. Heat the olive oil in a large frying pan over medium heat. Cook the flatbreads for 3 - 4 minutes per side, or until golden and crispy on the outside with the cheese melted inside. #potatoflatbread #cheesybread #potatobread #flatbread #EasyRecipes

Brendan Pang | Cook & Author

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Thursday 25 June 2026 08:08:12 GMT