Cheese Potato Bread

Cheese Potato Bread

45 min incl. chill, frying pan with a lid

Ingredients

Dough
strong flour       120g
butter             14g, melted
milk               60g, room temp
salt               pinch

Filling
potato             1 medium (~160g)
mayonnaise         2 tbsp
mozzarella         150g, grated
salt and pepper    to season

No yeast, no oven, no egg. Season the potato well, and add garlic, chilli or herbs to the mash if you like.

Recipe

1. Mix the flour and salt, add the butter and milk, and knead to a smooth dough. Chill 30 minutes.

2. Boil the peeled potato until tender. Mash while hot, stir in the mayonnaise and season.

3. Roll the dough to a 23cm circle on baking paper. Pile half the mozzarella in the middle, then the potato, then the rest, leaving a border.

4. Fold the edges over the middle and pinch to seal. Roll back out to a flat 20cm round.

5. Melt a little butter in the pan on medium heat. Cook until golden underneath, 4 to 5 minutes.

6. Flip, put the lid on, and cook until golden, 4 to 5 minutes. Flip once more for 2 to 3 minutes, then serve.

The lid traps steam so the cheese melts while the outside crisps. Keep it on medium or it browns before the middle heats.

Sources: YouTube, How Tasty, Cooking Tree.