This potato and cheese-stuffed bread is inspired by a Turkish bread, a soft, golden flatbread that is baked until fluffy inside and crisp at the edges. This version is stuffed with buttery mashed potatoes and plenty of mozzarella, then shaped and baked until perfectly tender inside and lightly crisp on the outside.
This Turkish-inspired bread is a yeasted bread that is stuffed with cheese and potatoes, and shaped into a round. I’ve made this type of bread before. The filling for this recipe is inspired by a video I watched on YouTube.
Ingredients
See the recipe card for exact amounts.
- Flour: I use all-purpose flour, and it helps to weigh your flour for the best results!
- Potatoes: Mash and season the potatoes to your liking, and let them cool a bit before using.
- Cheese: I like mozzarella for its stretch, but I think cheddar would work here too!
- Nigella seeds and sesame seeds: These add flavor and make the bread look really pretty. You can use one or both. Nigella seeds are the small black ones and may also be labeled as onion seeds at your grocery store.
Tips for Making Stuffed Flatbread
- Let the mashed potatoes cool before adding them to the dough. This helps prevent the cheese from melting immediately and the dough from getting too soft.
- Don’t worry if the shaping isn’t perfect. This bread tastes great even with a more rustic design!
Instructions
Prep Tips
Make the Dough
Add the flour and salt to the bowl of a stand mixer and mix to combine.
In a small bowl, whisk together the warm water and sugar. Sprinkle the yeast over top, stir, and let it sit for about 5 minutes until foamy.
Add the yeast mixture to the flour along with the egg and melted butter. Mix on low speed until combined, then increase to medium and knead for 3 to 4 minutes until the dough is soft and smooth.
Lightly flour your counter and turn out the dough.
Make the Filling
Add the peeled and cubed potatoes to a pot of cold salted water. Bring to a boil, then simmer for 10 to 12 minutes until the potatoes are fork tender.
Drain well, then mash with the butter, salt, and black pepper. Set aside to cool slightly. Shred the cheese if needed.
Fill and Shape
Roll the dough into a large circle, roughly 12 to 14 inches wide.
Spread the mashed potatoes in the center, leaving about 4 inches of space around the edges. Sprinkle the mozzarella evenly over the potatoes.
Fold the edges of the dough up and over the filling to seal it in. Gently press to secure.
Flip the dough seam-side down onto a parchment-lined baking tray. Roll it out gently until it is about 1 inch thick.
Cover and let rise for 30 to 45 minutes, or until almost doubled in size.
Shape the Top
Preheat the oven to 400°F (200°C).
Using your fingers, press a circular indent about 1 inch in from the edge of the dough.
Then press lines across the dough about 1½ inches apart, staying inside the border. Press diagonal lines in the opposite direction to create a diamond pattern.
Brush with an egg wash, then sprinkle with nigella and sesame seeds.
Bake
Bake for 30 to 40 minutes until the bread is golden brown and fully cooked through.
Let cool slightly before slicing.
Storage
Store leftover bread tightly wrapped at room temperature for up to 2 days, or refrigerate for 3-4 days.
FAQs
This recipe is inspired by Turkish bread, but it is not traditional, as I am not Turkish.
Yes. You can mix the dough in a large bowl with a wooden spoon and then knead it by hand on a lightly floured counter for about 8 to 10 minutes until smooth and elastic.
More Bread Recipes
If you’ve made this Cheese Stuffed Bread recipe or another recipe on Pipercooks, I’d love it if you’d leave a comment with a recipe rating. I want to know how you enjoyed it, and ratings help other people know that the recipe is worth trying.
Cheese Stuffed Bread
Ingredients
For the Dough
- 240 grams flour about 2 cups
- 1 teaspoon salt 8 g
- ½ cup water 110°F (125 ml)
- 1 large egg
- 30 grams butter melted
- 1 tablespoon granulated sugar 15 g
- 2 teaspoons active dry yeast 4 g
For the Filling
- 2 potatoes peel and cubed
- 1 tablespoon butter
- ground black pepper to taste
- salt to taste
- 2 cups shredded mozzarella cheese
Egg Wash
- 1 large egg whisked with 1 tablespoon of milk
Instructions
For the Filling
- Add the potatoes to a pot of cold salted water and bring to a boil. Lightly boil for 10-12 minutes (depending on the size of the potatoes) or until the potatoes are fork tender.
- Drain and mash with the butter, salt, and pepper.
- Shred the cheese if needed.
For the Dough
- Add the flour and salt to the bowl of a stand mixer and mix well.
- In a small mixing bowl, whisk the warm water and sugar together. Sprinkle the yeast and stir. Let it proof for about 5 minutes, or until the yeast is foamy.
- Add the yeast mixture to the flour, as well as the egg and melted butter. Mix on low until combined and then turn to medium for 3-4 minutes, until you have a soft and smooth dough.
- Lightly flour the counter.
- Roll the dough into a circle, roughly 12 to 14 inches wide.
- Add the potatoes to the center of the dough, spreading it out but keeping it about 4 inches from the edges. Sprinkle the cheese on top.
- Fold the dough over the filling so it’s sealed. Push down to keep it closed.
- Flip it over and roll it out to about an inch thick.
- Place the filled dough on a baking tray. Cover and let rise for about 30-45 minutes.
- Preheat the oven to 400°F (200°C).
- To shape the dough, run your fingers around the edge of the dough, about an inch in, to make a circular indent all the way around the dough.
- Next, with your fingers pressed tightly together, indent lines in the dough about an inch and a half apart, staying inside the circular indent. Press diagonal lines going the other way as well, so you end up with diamond shapes.
- Brush the dough with the egg wash.
- Sprinkle with nigella seeds and sesame seeds.
- Bake for 30-40 minutes, or until the dough is cooked and golden brown.
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
SHARE THIS RECIPE
Rating, commenting, and sharing my recipes really helps. Thanks for taking the time! Mention @pipercooksblog on Instagram.
