Cheese and Potato Bread Baked in Frying Pan! No yeast, No Oven, Super Easy!

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

1. Chop the potatoes

   Wash the potatoes, peel if desired, and cut them into uniform 1‑inch cubes.

   Time: PT5M

2. 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

3. 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

4. Grate the mozzarella

   While the potatoes are boiling, grate the mozzarella cheese using a fine grater.

   Time: PT3M

5. Chop the parsley

   Finely chop a pinch of fresh parsley.

   Time: PT2M

6. Combine dry ingredients

   In a separate bowl, whisk together the sifted flour and salt.

   Time: PT2M

7. 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

8. Portion the dough

   Lightly flour a clean surface, divide the dough into 4‑5 equal pieces (about the size of a tangerine).

   Time: PT5M

9. Flatten the pieces

   Roll each piece between your hands and a little flour into thin discs, roughly 5 mm thick.

   Time: PT5M

10. 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

11. 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

12. 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