Cheese and Potato Bread Baked in Frying Pan! No yeast, No Oven, Super Easy
Cheese and Potato Bread Baked in Frying Pan! No yeast, No Oven, Super Easy! is a easy Turkish recipe that serves 4. 250 calories per serving. Recipe by Simple Fast Delicious on YouTube.
Prep: 27 min | Cook: 25 min | Total: 1 hr 2 min
Cost: $2.82 total, $0.71 per serving
Ingredients
- 500 g Potatoes (about 2 medium potatoes, peeled and chopped)
- 150 g Mozzarella Cheese (grated, preferably low‑moisture)
- 1 Egg (large, room temperature)
- 1 pinch Fresh Parsley (finely chopped)
- 1 tsp Salt
- 280 g All‑Purpose Flour (approximately 2 cups, sifted)
- 2 tbsp Vegetable Oil (for pan‑frying; any neutral oil works)
Instructions
Chop the potatoes
Wash the potatoes, peel if desired, and cut them into uniform 1‑inch cubes.
Time: PT5M
Boil the potatoes
Place the chopped potatoes in a pot, cover with cold water, add a pinch of salt, bring to a boil, then simmer until a fork slides in easily.
Time: PT15M
Drain and mash
Drain the potatoes and transfer them to a deep bowl. Mash thoroughly with a fork or potato masher until smooth.
Time: PT5M
Grate the mozzarella
While the potatoes are boiling, grate the mozzarella cheese using a fine grater.
Time: PT3M
Chop the parsley
Finely chop a pinch of fresh parsley.
Time: PT2M
Combine dry ingredients
In a separate bowl, whisk together the sifted flour and salt.
Time: PT2M
Make the dough
Add the mashed potatoes, grated mozzarella, egg, and chopped parsley to the flour mixture. Stir with a spatula until combined, then knead in the bowl until a soft, slightly sticky dough forms.
Time: PT5M
Portion the dough
Lightly flour a clean surface, divide the dough into 4‑5 equal pieces (about the size of a tangerine).
Time: PT5M
Flatten the pieces
Roll each piece between your hands and a little flour into thin discs, roughly 5 mm thick.
Time: PT5M
Heat the pan
Place a non‑stick pan over medium‑high heat and add 1‑2 tbsp vegetable oil, spreading it evenly.
Time: PT2M
Temperature: medium‑high
Pan‑fry the flatbreads
Lay one disc in the hot pan, press gently with a spatula, and cook 3‑4 minutes until golden brown. Flip and cook the other side 3‑4 minutes. Repeat with remaining discs, adding a little more oil if needed.
Time: PT8M
Temperature: medium‑high
Serve
Transfer the cooked flatbreads to a plate, serve warm as a snack or side dish.
Time: PT1M
Nutrition Facts
- Calories
- 250
- Protein
- 8 g
- Carbohydrates
- 30 g
- Fat
- 10 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains gluten, Contains dairy
Allergens: Egg, Milk, Wheat
Ingredient Substitutions
- Instead of Potatoes: Sweet potatoes
- Instead of Mozzarella Cheese: Cheddar, Feta, Provolone
- Instead of Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
- Instead of Fresh Parsley: Cilantro, Dried parsley (1/4 tsp)
- Instead of Salt: Sea salt, Kosher salt
- Instead of All‑Purpose Flour: Whole‑wheat flour, Gluten‑free flour blend
- Instead of Vegetable Oil: Canola oil, Sunflower oil
Equipment Needed
- Pot
- Deep Bowl
- Grater
- Knife
- Cutting Board
- Spatula
- Non‑Stick Pan
- Measuring Cups & Spoons
- Fork
- Plate
Critical Steps — Do Not Skip
- Boil potatoes until fork‑tender; undercooked potatoes will make the dough dense.
- Knead the dough just until smooth; over‑kneading can make the flatbread tough.
- Cook each side until golden brown; undercooking leaves a soggy interior.
Chef Tips from the Video
- For extra flavor, add a pinch of smoked paprika or dried oregano to the flour.
- Use a cast‑iron skillet for an even, crispier crust.
- Serve with a dollop of plain yogurt or a simple tomato salsa.
Troubleshooting
Dough is too sticky and hard to shape.
Add flour one tablespoon at a time, kneading gently until the dough releases from your hands.
Flatbreads are pale and soggy.
Make sure the pan is hot enough before adding the dough and press lightly to encourage browning.
Cheese melts out and the flatbread falls apart.
Grate the cheese finely and mix it thoroughly into the dough; keep the pan temperature moderate to allow the crust to set before the cheese fully melts.
Storage
Refrigerator: Store cooked flatbreads in an airtight container for up to 2 days; reheat in a skillet.
Freezer: Wrap individually in foil and freeze for up to 1 month; thaw and pan‑heat before serving.
Room temperature: Not recommended beyond 2 hours due to dairy content.
Make-Ahead Tips
- Boil and mash the potatoes a day ahead; store in the fridge and reheat before mixing.
- The dough can be formed into balls, wrapped in plastic, and refrigerated for up to 24 hours.
- Re‑heat leftovers in a dry skillet over medium heat to restore crispness.
Frequently Asked Questions
What is the cultural significance and history of potato flatbread in Turkish cuisine?
Potato‑based flatbreads, known as "patates ekmeği," are a modern adaptation of traditional Turkish breads that originally used wheat dough. They became popular as a quick, filling snack during wartime shortages when potatoes were abundant, and today they are enjoyed as a casual street‑food style dish.
What are the traditional regional variations of potato flatbread in Turkey?
In the Aegean region, the flatbread is often flavored with herbs like thyme and oregano, while in Central Anatolia it may include crumbled feta instead of mozzarella. Some coastal versions add chopped walnuts for extra crunch.
How is potato flatbread traditionally served in Turkish households?
It is typically served warm, brushed with a little butter or olive oil, and accompanied by plain yogurt, ayran (a salty yogurt drink), or a fresh tomato‑cucumber salad. It can also be a side for soups and stews.
On what occasions is potato flatbread commonly eaten in Turkish culture?
Potato flatbread is a popular snack for tea time, after‑school gatherings, and informal family meals. It is also served at picnics and street‑food festivals because it is easy to make in large batches.
What makes this potato mozzarella flatbread special compared to other Turkish breads?
The addition of mozzarella gives a melty, cheesy interior that contrasts with the crisp exterior, while the potato base keeps the flatbread moist and tender without any yeast, making it faster to prepare than traditional leavened breads.
What are the most common mistakes to avoid when making pan‑fried potato flatbread?
Common errors include under‑cooking the potatoes, which leads to a dense dough, over‑kneading the dough, which makes it tough, and cooking the flatbreads on too low heat, resulting in soggy interiors instead of a golden crust.
Why does this recipe use pan‑frying instead of baking in an oven?
Pan‑frying creates a quick, crispy crust with minimal equipment and keeps the flatbread soft inside. It also allows you to control browning more precisely than an oven, which is ideal for a fast, everyday recipe.
Can I make this potato flatbread ahead of time and how should I store it?
Yes. You can boil and mash the potatoes a day ahead, keep the dough refrigerated for up to 24 hours, and freeze cooked flatbreads for up to a month. Re‑heat in a skillet to restore crispness.
What texture and appearance should I look for when the flatbread is done?
The flatbread should be golden‑brown on both sides, with a slightly crisp edge and a soft, fluffy interior. Pressing lightly should give a firm but springy feel, and the cheese should be melted but not leaking.
What does the YouTube channel Simple Fast Delicious specialize in?
The YouTube channel Simple Fast Delicious focuses on quick, easy‑to‑follow home recipes that require minimal ingredients and equipment, often highlighting comfort foods from various cuisines with a modern, time‑saving twist.
How does the YouTube channel Simple Fast Delicious' approach to Turkish cooking differ from other Turkish cooking channels?
Simple Fast Delicious emphasizes speed and simplicity, using pantry‑friendly shortcuts like pan‑frying and no‑yeast dough, whereas many traditional Turkish cooking channels showcase longer, fermentation‑based breads and more elaborate spice blends.
Last updated: September 6, 2026
