Cheese Potato Bread in a Frying Pan (No Oven, No Yeast, No Egg!

f you’re craving soft, cheesy bread but don’t have an oven or yeast on hand, this recipe is the ultimate lifesaver. It’s quick, easy, and made entirely in a frying pan. With a fluffy potato filling and gooey cheese inside, this bread is a comfort food classic you’ll want to make again and again.

✨ Ingredients

For the Dough:

• 90g strong flour (bread flour)

• 55g milk (room temperature)

• 10g melted unsalted butter

• A pinch of salt

For the Filling:

• 1 medium potato (about 120g, boiled & mashed)

• 30g mozzarella cheese (or any melting cheese of your choice)

• 1 tsp butter

• A little salt & black pepper (to taste)

For Cooking:

• 1 tsp oil or butter for frying

‍ Instructions

1. Prepare the Dough

1. In a mixing bowl, combine flour and salt.

2. Add milk gradually and mix until a rough dough forms.

3. Add melted butter and knead for about 5–6 minutes until the dough becomes smooth and elastic.

4. Cover with a cloth and let it rest for 15 minutes while you prepare the filling.

2. Make the Potato-Cheese Filling

1. Boil or steam the potato until tender. Mash it while still warm.

2. Mix in butter, salt, and pepper.

3. Once cooled slightly, fold in mozzarella cheese.

3. Assemble the Bread

1. Divide the dough into 2 equal portions.

2. Roll out one portion into a small round disc.

3. Place some potato-cheese filling in the center.

4. Cover with the second dough portion and pinch the edges to seal.

5. Flatten gently with a rolling pin into a thick round bread.

4. Cook in a Frying Pan

1. Heat a non-stick frying pan over low to medium heat.

2. Brush lightly with oil or butter.

3. Place the bread in the pan, cover with a lid, and cook for 4–5 minutes per side until golden brown and cooked through.

4. Flip carefully to avoid tearing.

5. Serve

• Slice into wedges and serve warm while the cheese is still gooey.

• Best enjoyed with tea, soup, or as a quick snack.

Tips & Variations

• Add chopped herbs (parsley, chives) to the filling for extra flavor.

• Replace mozzarella with cheddar or cream cheese for a different taste.

• For a spicier version, mix in a little chili flakes with the potatoes.

• Make smaller mini-breads for bite-sized snacks.

Storage

• Best eaten fresh.

• Can be refrigerated in an airtight container for up to 2 days and reheated in a pan.

✨ This no-oven, no-yeast recipe is perfect when you want homemade bread in less than 30 minutes! Soft outside, cheesy inside, and full of comfort.