Soft Flatbreads with Potato and Suluguni Cheese

Soft, pillowy flatbreads stuffed with creamy mashed potato and melting suluguni cheese — this is the kind of breakfast that brings everyone to the table. Cooked on a dry skillet until golden and brushed with butter, these flatbreads are wonderfully simple, budget-friendly, and deeply satisfying.

Ingredients

For the dough:

• 2 cups (250 g) all-purpose flour
• 1 cup (240 ml) warm water or kefir
• 1 teaspoon fine salt

For the filling:

• 2 cups mashed potato (about 3 medium potatoes, boiled and mashed)
• 1½ cups (150 g) suluguni cheese, grated
• 3 tablespoons butter, melted, plus more for brushing

Instructions

1. Make the dough. In a large bowl, whisk the flour and salt. Pour in the warm water or kefir and stir until a shaggy dough forms, then knead for 5–7 minutes until smooth and elastic. Cover and rest for 20–30 minutes.
2. Prepare the potato-suluguni filling. While the dough rests, combine the warm mashed potato with the grated suluguni cheese and melted butter. Season lightly with salt and mix until the cheese begins to melt into the potato.
3. Divide the dough. Divide the rested dough into 6–8 equal pieces and roll each into a smooth ball.
4. Fill, seal and roll out. Flatten each ball, place 2–3 tablespoons of filling in the center, gather the edges up over the filling and pinch firmly to seal. Gently roll out into a 7–8 inch (18–20 cm) round, being careful not to tear the dough.
5. Cook on a dry hot skillet. Heat a large dry skillet over medium heat — no oil needed. Cook each flatbread 2–3 minutes per side until golden spots appear and the cheese melts. A heavy skillet gives the most even crust; the cooking guides at allrecipes.com explain why steady heat matters for flatbreads.
6. Brush with butter. Transfer the hot flatbreads to a plate, brush generously with melted butter and serve immediately. Pair them with our Fluffy Cottage Cheese Muffins for a complete breakfast spread.

Tips

• Keep the skillet truly dry — no oil needed. The flatbreads blister and turn golden on their own, and brushing with butter after cooking keeps them soft.
• Don’t overfill: too much filling makes sealing difficult and the cheese may leak while rolling. Two heaping tablespoons per flatbread is plenty.
• Leftovers reheat beautifully in a dry skillet, a minute per side. For a sweet finish to the meal, try our Soft Sweet Buns Like Childhood.

Nutrition (approximate, per flatbread): 320 kcal, 12 g protein, 48 g carbohydrates, 9 g fat. Potatoes are a good source of vitamin C and potassium — see usda.gov for more nutrition data.