🫓 Pan-fried potato and cheese bread

2 breads · prep 20 min · cook 20 min

Ingredients

• 90 g bread flour
• 55 g milk
• 10 g melted unsalted butter
• A pinch of salt
• 1 medium potato
• 2 tbsp mayonnaise
• Grated mozzarella
• Honey to serve

Method

1. Boil or steam the potato until tender. Peel and mash it with a fork while still hot.
2. Mix the mash with the mayonnaise and a pinch of salt, and let it cool a little.
3. Dough: combine the flour, salt, milk and melted butter, then knead for 5 min until smooth and supple. No yeast, no egg: that is what makes this doable in twenty minutes.
4. Rest the dough 15 min under a cloth: it will roll out far more easily.
5. Divide the dough in two and roll each piece into a thin disc.
6. Put half the potato filling and a good handful of mozzarella in the centre, fold the dough over and pinch the edges shut, then flatten gently by hand into an even disc.
7. Cook in a pan over medium-low heat, dry or with a touch of butter, 4 to 5 min a side: the surface should be blistered brown and the cheese pull when you cut it.
8. Serve hot with a drizzle of honey.

Adapted from 식탁일기 table diary (YouTube)

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