Go Back
–+ servings

Cheesy Garlic Potato Bread

This cheesy garlic potato bread is a naan-paratha hybrid stuffed with creamy garlic mashed potatoes and melty mozzarella, pan-fried until golden, and brushed with garlic butter. Adapted from my popular Cheesy Garlic Naan recipe, this indulgent stuffed flatbread is the ultimate comfort food side dish or snack.
Print Recipe Pin Recipe
Course: Appetizer, Bread, Side, Snack
Cuisine: Asian, Fusion, South Asian-inspired
Keyword: aloo paratha inspired, cheesy garlic potato bread, cheesy potato naan, comfort food bread recipe, easy stuffed bread, garlic butter flatbread, homemade flatbread recipe, mozzarella stuffed bread, naan paratha hybrid, pan fried stuffed bread, potato and cheese bread, potato stuffed bread, stuffed flatbread
Servings: 6

Ingredients

Dough

  • 425 g bread flour
  • 1 cup milk slightly warmed, room temperature
  • 1 tbsp granulated sugar
  • 2 tsp instant yeast
  • 1 tsp salt
  • 60 g plain yogurt
  • 2 tbsp oil

Potato Filling

  • 4 medium golden potatoes peeled and roughly chopped
  • 2 tbsp mayo
  • 1 tbsp butter
  • 1/2 tsp salt adjust to taste
  • 1/2 tsp garlic powder

Cheese

  • 8 oz mozzarela cheese freshly shredded

Garlic Butter

  • 1/4 cup unsalted butter melted
  • 1/2 tsp garlic powder
  • 2 tbsp fresh parsley or cilantro finely chopped

Instructions

  • Make the dough: Combine bread flour, warm milk, sugar, instant yeast, salt, yogurt, and oil. Knead until smooth and soft, 8-10 minutes by hand or 5-6 minutes in a stand mixer. Cover and let rise until doubled, about 1 hour.
  • Boil potatoes: Place peeled and chopped potatoes in a pot of cold water. Bring to a boil and cook until completely fork tender, 15-20 minutes. Drain thoroughly and let steam dry.
  • Make the filling: Mash potatoes until completely smooth. Add mayo, butter, salt, and garlic powder and mix until creamy. Taste and adjust salt. Set aside to cool.
  • Portion the dough: Punch down the risen dough and divide into 6 equal pieces. Roll into smooth balls, cover, and rest for 15 minutes.
  • Fill: Roll each ball into a 6-7 inch circle. Layer mozzarella, potato filling, then more mozzarella in the center leaving a 1-2 inch border.
  • Seal: Bring edges up to the center, pleating and pinching firmly to seal with no gaps. Flip seam-side down.
  • Roll out: Gently flatten each stuffed ball into a circle about ½ inch thick using even pressure from the center outward.
  • Pan fry: Heat a non-stick pan over medium heat with a light spray of oil. Cook for 3-4 minutes per side until deeply golden brown and cheese is fully melted.
  • Brush with garlic butter: Brush generously with melted garlic butter while still hot.
  • Serve: Serve immediately while hot and melty. Repeat with remaining flatbreads.