Quick and Easy Flatbread Recipe
This Flatbread recipe is made with simple ingredients, comes together in minutes, and uses leftover mashed potatoes mixed with cheese for the most delicious filling.
You might also like an oil-fried version of this flatbread that transforms it into a quick piroshky.
Whether you decide to cook this no yeast flatbread plain or stuff it with the filling, it can be made into a quick appetizer, lunch, snack, make-ahead, or on-the-go food. Kids absolutely enjoy the cheesy filling of this flatbread.
Easy No Yeast Flatbread Recipe
Growing up, whenever we ran out of bread my mom would whip up this flatbread in minutes to replace the bread. The magic 4 ingredient dough that uses no yeast, no eggs, comes together in a jiffy, cooks on a dry skillet for a fluffy delicious flatbread.
If you have any kind of flavored butter, you can brush the tops of the flatbread with butter for an added layer of flavor. Or, if you love garlic, mix it with oil and brush it on.
And, if you’ve got leftovers (mashed potatoes, ground meat from taco night, sauteed cabbage, mix of cheeses) you can easily give them another run for its money as the filling to this flatbread.
Wanna know another way to make use of this genius flatbread? If you cook the flatbread without the mashed potato filling, then you can use it as the base for a quick flatbread pizza.
Why you will love this flatbread recipe:
- Simple ingredients: this flatbread recipe uses pantry staple ingredients
- Quick and easy recipe: this is a no yeast flatbread, so no fancy ingredients, no hours of waiting
- Uses leftovers: mashed potatoes leftovers never had it this good 😀
- A great option for on-the-go food: no utensils required and perfect handheld snack.
- Cheesy, yummy goodness – I mean, cheeeeeseee…
Ingredients for the Stuffed Flatbread:
- Flour – all-purpose flour works well for this recipe, no need for anything fancy.
- Buttermilk – buttermilk is the binder that will hydrate the flour, work with baking soda to make the flatbread fluffy, and give a hint of a tang to the flatbread. Replace buttermilk with sour cream or yogurt if needed.
- Salt – seasons the stuffed bread. Use kosher salt or reduce the amount of salt in the recipe by 1/3.
- Baking soda – is the rising agent that will help keep the stuffed flatbread nice and fluffy.
- Mashed potato leftovers – enough said :D. You’re welcome to make mashed potatoes just for this recipe, but that’s not necessary if you’ve got leftovers.
- Grated cheese – you can use already grated cheese, but starting with a block of cheese will reward you with better flavor and stretchier cheese.
- Seasoning – you can use plain salt & pepper, powdered ranch for extra oomph, or a combination suggested in the recipe.
Make the cheesy potato filling:
- Use leftover mashed potatoes or prepare 2 cups of mashed potatoes.
- Add grated mozzarella cheese.
- Add seasoning & mix. Set aside.
Make the flatbread dough:
- Make the dough: In a bowl combine flour, baking soda, salt & buttermilk. Mix with a spoon, then knead until well combined.
- Shape into balls & rest: Cut into 6 equal pieces, then shape into a smooth ball, then pat it down into a 3-inch patty. Cover with a kitchen towel and let rest for about 10-15 minutes (this will help to relax the gluten in the dough and make it easy to stretch).
- Roll the dough & fill: With a rolling pin or hands roll each patty into a 6-inch circle if planning to fill with stuffing, or 8 inches if planning to cook as-is.
To add the filling: add 1/6th of the filling to the center, then gather the dough up around the filling and pinch together to seal.
- Flatten into a flatbread: Using hands or a rolling pin, gently pat down into a patty, then roll with a rolling pin until about 4-5 inches round.
- Cook the stuffed flatbread on a dry skillet over medium heat until well golden in color and cooked through.
- Remove the cooked flatbread to a plate, butter the top, and serve while warm.
TIPS for making the best flatbread:
- Rest the dough: this one is important. Resting the dough after mixing, will allow you to roll it out, then stretch out the flatbread. Without resting the gluten strands in the dough will snap back and make it hard to stretch or tear as you force it to stretch.
- Shred the cheese: Buy a block of cheese and grate yourself, this will give you the best flavor and “cheese pull”. Shredded cheese has additives to keep the cheese from clumping, which hinders the melting-ness of the cheese.
- Utilize leftovers: this recipe moves faster if you make use of leftover mashed potatoes. You can, of course, make mashed potatoes from scratch just for this recipe, but that might take a bit longer.
How to serve this flatbread recipe?
- Serve with sour cream on the side for dipping.
- Combine garlic, melted butter, or oil, and chopped parsley and brush the tops of the flatbread.
- Serve with a side of Tzatziki sauce for dipping the flatbread.
Can flatbread be frozen?
- Yes! Simply bring to room temperature, then wrap and store in the freezer in an air-tight container until ready to eat.
- To thaw – leave in the fridge until thawed. Or, pop in the microwave until heated through.
- To warm up – pop the stuffed flatbread bread into the toaster, microwave, a dry skillet, or even reheat it on the grill.
Other quick recipes you’ll love:
- Chebureki Recipe – crispy fried pockets filled with a meat filling.
- Quick Ricotta Donuts – a quick no yeast ricotta dough is fried into the most delicious donuts.
- Salmon Asparagus packets – so much flavor in such a small package.
Quick & Easy Stuffed Flatbread Recipe
Got leftover mashed potatoes? Make this quick flatbread with only 4 ingredients and enjoy it for breakfast, a snack, or lunch on the go. Quick, simple and so delicious!
Add all ingredients for the flatbread filling to a bowl (2 cups mashed potatoes, 2 cups shredded cheese, 2 tsp dried dill (optional), 1/4 tsp dried garlic, 1/8 tsp black ground pepper) and mix to combine. Set aside.
How to make flatbread
Combine ingredients into a dough: In a large bowl combine 2 cups flour, 1 cup buttermilk, 1 tsp baking soda, 1/2 tsp kosher salt, 1 tbsp sugar and mix together with a spoon, then using your hands knead until it comes together into a dough.
Shape into balls & Rest: Divide the dough into 6-8 pieces and roll into smooth balls. Cover & let rest for about 10 minutes.
Roll each piece on a floured surface into a 5-inch disk adding minimal flour as you roll. Try not to add flour to the top surface as the flour will prevent you from being able to seal the edges later. Work fast to prevent the dough from drying out.
Divide the filling between the flatbreads, staying away from the edges of the dough. Then, go back and shape the filling into a ball and place it in the center.
Gather the edges of the dough around the filling and pinch together to seal, squeezing any air out as you go.
Gently press down to form a disk that's about 1/3 - 1/2 inches thick, this can be done using a rolling pin or hands. If the dough starts to tear or shows too much resistance as you try to press it into patty, leave on a well floured surface, cover with a tea towel and allow to rest for 5-10 minutes before continuing.
Cook: Preheat a skillet over medium heat and cook the flatbreads on both sides until golden in color.
Remove to a plate and cover with a towel to keep warm until ready to eat. If you wish, butter the tops of the flatbread as soon as it's out of the skillet and before stacking the next flatbread on top.
Serve warm with a dipping of sour cream or a tzatziki sauce.