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.
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.
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