Potato Cheese Bread | No Yeast No Oven

In a large bowl, combine all-purpose flour and a pinch of salt. Whisk them together.

Add melted unsalted butter and room temperature milk to the flour mixture.

Mix the ingredients first with a spatula, then knead by hand for a few minutes until a soft and smooth dough forms.

Shape the dough into a ball, seal it in plastic wrap, and refrigerate for at least 30 minutes.

Peel and cut a medium-sized potato into chunks.

Place the potato chunks in a pot, cover with water, add a pinch of salt, and bring to a boil.

Cook the potatoes until they are fork-tender, then drain them.

Mash the potatoes while they are still hot.

Add mayonnaise to the mashed potatoes and mix until smooth and combined. Set aside.

Take the dough from the refrigerator and roll it out on parchment paper into a 23cm (9-inch) circle.

Place half of the shredded mozzarella in the center of the dough. Top with the potato mixture, then add the remaining mozzarella.

Fold the edges of the dough over the filling and pinch them together to seal it like a large dumpling.

Invert the sealed dough and gently roll it out to a 20cm (8-inch) circle, being careful not to break it.

Preheat a pan over medium heat, add a piece of unsalted butter, and swirl to coat the pan.

Carefully place the bread in the pan and cook until the bottom is golden brown.

Flip the bread, cover the pan with a lid, and cook until the other side is golden.

Flip the bread one more time, cover, and cook for another 2-3 minutes to ensure the cheese is fully melted.

Remove the potato cheese bread from the pan, slice, and serve hot.