DESCRIPTION
Pan-Fried Cheesy Potato Bread is crispy and golden on the outside, soft and rich on the inside. Stuffed with buttery mashed potatoes, melted cheese, and savory salami, this skillet bread is comforting, filling, and incredibly satisfying.
INTRODUCTION
This recipe is perfect when you want homemade bread without using an oven. The dough is simple, the filling is creamy and flavorful, and the pan-frying method gives the bread a beautiful golden crust. It’s ideal for breakfast, lunch, or a hearty snack.
WHY YOU’LL LOVE THIS RECIPE
It requires no oven or yeast.
The potato filling keeps the bread soft and moist.
It’s easy to customize with different fillings.
Perfect for sharing with family.
INGREDIENTS
For the Dough
500 ml (2 cups) water
800 g flour
2 tablespoons olive oil
1 egg
½ teaspoon salt
For the Filling
1 kg potatoes, boiled and mashed
50 g butter
½ teaspoon salt
½ teaspoon black pepper
250 g cheese, grated or sliced
140 g salami slices
INSTRUCTIONS
Prepare the Dough
In a large bowl, whisk the egg with the olive oil and water. Add the flour and salt gradually and mix until a soft dough forms. Knead lightly until smooth. Cover and let rest for 10 minutes.
Prepare the Filling
Mash the warm boiled potatoes in a bowl. Add butter, salt, and black pepper, and mix until smooth and creamy.
Assemble the Bread
Divide the dough into four equal pieces. Roll each piece into a thin round. Spread a layer of mashed potatoes over the surface, then add cheese and salami.
Cook the Bread
Fold or seal the dough over the filling and gently flatten. Heat a lightly oiled pan over medium heat and cook each bread on both sides until golden brown, about 4 to 6 minutes per side.
Serve
Remove from the pan, cut into slices, and serve hot while the cheese is melted.
VARIATIONS
Replace salami with cooked chicken or vegetables.
Use mozzarella, cheddar, or a mixed cheese blend.
Add herbs like parsley or oregano to the potato filling.
TIPS FOR BEST RESULTS
Roll the dough thin for even cooking.
Cook over medium heat to avoid burning.
Let the bread rest briefly before cutting.
STORAGE TIPS
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat in a pan for best texture.
SERVING SUGGESTIONS
Serve with yogurt sauce, garlic dip, or a fresh salad.
Enjoy with tea or as a filling snack.
FREQUENTLY ASKED QUESTIONS
Can I make this without salami?
Yes, it’s delicious with just potatoes and cheese.
Can it be frozen?
Yes, freeze after cooking and reheat in a pan.
Is yeast required?
No, this is a yeast-free recipe.
CONCLUSION
Pan-Fried Cheesy Potato Bread is simple, comforting, and full of flavor. With its crispy crust and creamy filling, it’s an easy recipe you’ll want to make again and again.