There’s something about cheese-stuffed lavash with potatoes that feels like a warm hug at the end of a long day. Maybe it’s the buttery crisp outside. Maybe it’s that soft, cheesy, fluffy potato center. Or maybe it’s just the magic of simple ingredients coming together in your own kitchen.
I first made this on one of those “What on earth am I making for dinner?” kind of nights. You know the ones. The kids were hungry. I was tired. The fridge looked half-empty… but there were potatoes. And cheese. And that was enough.
If you’re a busy mom, a working professional, or just someone who loves comfort food without the fuss, this one’s for you. Let’s roll up our sleeves and make something that smells like heaven in a skillet.
Table of Contents
Table of Contents
Why You’ll Love This Cheese-Stuffed Lavash with Potatoes
- Made with pantry staples
- No fancy equipment required
- Budget-friendly
- Crispy outside, soft and cheesy inside
- Perfect as a quick lunch, side dish, or light dinner
It’s basically a homemade skillet bread stuffed with creamy mashed potatoes and melty cheese. Think of it as a cross between flatbread and a stuffed pastry without the complicated steps.
Cheese-Stuffed Lavash with Potatoes
Ingredients
Equipment
Method
- Peel and boil the potatoes in salted water until fork-tender. Drain well and mash until completely smooth. Allow them to cool fully before proceeding.
- To the cooled mashed potatoes, add the egg, grated cheese, parsley, salt, and yeast. Mix until combined.
- Gradually add flour, mixing until a soft, non-sticky dough forms. The dough should be smooth and pliable, similar to play-dough consistency.
- Divide the dough into equal portions and roll each into a ball. Flatten each ball into a round disc, keeping them moderately thick.
- Melt butter in a skillet over medium heat. Cook each flattened dough round until golden brown on one side, then flip and cook the other side until crisp and fully cooked through.
- Repeat with remaining dough pieces. Serve warm for the best cheesy texture and flavor.
Notes
Ingredients You’ll Need
Here’s everything for this cheesy potato lavash:
- 5–6 medium-sized potatoes
- 1 egg
- 200 grams cheese (mozzarella, cheddar, or a mix)
- A pinch of parsley (fresh or dried)
- 1 teaspoon salt
- 1 teaspoon yeast
- 1½–2 cups flour (add gradually)
- 100 grams butter
Simple. Affordable. No complicated grocery list.
Step-by-Step: How to Make Cheese-Stuffed Lavash with Potatoes
Let’s break this down so it feels easy and doable.
1. Boil and Mash the Potatoes
Peel and boil your potatoes until fork-tender. Drain them well and mash until smooth.
Let them cool completely before adding anything else. (Trust me adding egg to hot potatoes can turn into scrambled egg potato surprise.)
2. Build the Dough
Once the mashed potatoes have cooled:
- Add the egg
- Stir in the cheese (grated works best)
- Sprinkle in parsley
- Add salt and yeast
- Slowly mix in flour
Add flour gradually. The dough should feel soft but not sticky. Not too hard, not too soft just right. Think play-dough consistency.
If it sticks to your hands too much, add a little more flour. If it feels dry and cracks, stop adding flour.
3. Divide and Shape
Cut the dough into equal portions. Roll each one gently into a ball.
Flatten each ball into a round disc. Not too thin you want that fluffy center to shine.
4. Cook in a Pan with Butter
Melt some butter in a skillet over medium heat.
Place one flattened lavash into the pan. Cook on one side until golden brown, then flip and cook the other side.
You’re looking for:
- A crispy, golden crust
- Soft, cheesy inside
- That irresistible buttery aroma
Repeat with remaining pieces.
And yes, your kitchen will smell amazing.
Cooking Tips for Perfect Results
- Cheese matters. Use a cheese that melts well. Mozzarella gives stretch. Cheddar adds bold flavor.
- Don’t rush the cooling step. Warm potatoes + egg = messy situation.
- Medium heat is key. Too hot and the outside burns before the inside warms through.
- If your dough feels slightly sticky, lightly flour your hands instead of dumping in extra flour.
And if one turns out a little uneven? That’s homemade charm. We’re not running a bakery here we’re feeding people we love.
A Little Story from My Kitchen
My grandmother used to say that potatoes can save any meal. I didn’t believe her until adulthood.
One evening, I served this cheese-stuffed lavash with potatoes alongside a simple salad, and my family treated it like a feast. My kids asked for seconds. My husband asked if we could have it again the next week.
That’s when I knew it had officially entered the “family favorite” list.
It reminded me of standing beside my grandmother in her kitchen, watching her transform humble ingredients into something that brought everyone to the table. That’s what cooking is really about, isn’t it?
Serving Ideas
This dish is wonderfully flexible.
- Serve it as a side with grilled chicken
- Pair it with soup for a cozy dinner
- Enjoy it for breakfast with a fried egg on top
- Cut into wedges for a party snack
It’s hearty enough to stand alone, but friendly enough to pair with almost anything.
FAQs About Cheese-Stuffed Lavash with Potatoes
Can I substitute the cheese?
Absolutely. You can use mozzarella, cheddar, feta, or even a mix. Just choose something that melts well for that gooey center.
Do I have to use yeast?
Yes, the yeast helps create a softer texture. However, if you’re in a pinch, the texture may be slightly denser without it.
How do I store leftovers?
Store them in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best results. The microwave works, but you’ll lose some crispiness.
Can I freeze cheese-stuffed lavash with potatoes?
Yes! Let them cool completely, then freeze with parchment between layers. Reheat directly in a pan over low heat.
When You Need Comfort Food Fast
Life gets busy. Between work, errands, laundry, and trying to drink your coffee while it’s still warm, complicated meals just aren’t realistic every day.
That’s why I love recipes like this. Cheese-stuffed lavash with potatoes feels special without being stressful. It uses ingredients you probably already have. And it brings everyone to the table with smiles.
If you try it, I’d love for you to make it your own. Add herbs. Try different cheeses. Make it spicy. Cooking should feel joyful, not intimidating.
Now grab those potatoes and let’s make some magic in your skillet tonight.
I’m the creator of Quicky Girl Recipes, where I share easy air fryer meals, cozy comfort food, and simple recipes made for real life.
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