Ingredients

  • 1 cup mashed potatoes (pre-cooked or leftover)

  • 1 ½ cups all-purpose flour (plus extra for dusting)

  • ½ cup shredded cheese (Mozzarella or Cheddar work best)

  • 2 tablespoons fresh herbs, finely chopped (parsley, chives, or cilantro)

  • ¼ cup warm water (adjust as needed for dough consistency)

  • 1 tablespoon olive oil or melted butter

  • ½ teaspoon salt

  • ½ teaspoon garlic powder (optional)

  • Butter or oil for pan-frying

Instructions

  1. Prepare the Dough: In a large bowl, combine the mashed potatoes, flour, salt, and garlic powder. Mix until the texture becomes crumbly.

  2. Knead: Gradually add the warm water and olive oil. Knead the mixture for about 2–3 minutes until a smooth, soft dough forms.

  3. Incorporate Fillings: Flatten the dough slightly and sprinkle the shredded cheese and chopped herbs over the surface. Fold the dough over itself and knead gently just until the cheese and herbs are evenly distributed.

  4. Divide and Roll: Divide the dough into 4 equal portions. On a lightly floured surface, roll each portion into a thin circle or square, approximately ⅛-inch thick.

  5. Create Layers: lightly brush the top of the rolled dough with oil, fold it into thirds (like a letter), and then roll it out thin again.

  6. Cook: Heat a non-stick skillet over medium heat and lightly grease with butter or oil.

  7. Sear: Place a flatbread in the skillet and cook for 2 minutes on each side, or until golden brown spots appear and the cheese inside is melted.

  8. Serve: Stack the hot flatbreads on a plate and serve immediately while the edges are crisp and the center is tender.