Cheese and Potato Stuffed Flatbread | Food Wishes
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- Опубліковано 25 вер 2023
- This easy cheese and potato-stuffed flatbread features a simple, no-yeast dough, and is filled with potato and three kinds of cheese. Plus, it’s cooked in a pan on the stovetop, so there’s no oven needed. If you enjoyed our khachapuri, which is a Georgian-style cheese-stuffed bread, and you love potato, this really should be the next thing you make. Enjoy!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes.com/georgian-s...
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You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...
"They aren't the same size, but neither are my guests" Hahaha Chef John you are a hoot, would love to make this some time!!
That is too funny 😂😂
He really makes wish he were my friend. I bet he's the life of any party he's in
I made a real life LOL.
That's not even funny...
Chef, you are such a comfort on here. You have always been your true self and your passion for cookin has shown since the start of your channel. Love making your simple and tasty recipes. Thank you for always respecting your audience and never changing
I'm still wondering if he put those potato skins to good use!
As a kid, I loved "cheese potato bread" eaten with split pea soup. I remember helping my mom make it. Ours was made with cookie sheet sized top and bottom layers of dough. Bottom layer put on cookie sheet, filling spooned on and flattened with kid fingers, top layer of dough put on and pinched together with the bottom, again using child labor. Thanks Chef John for pulling out that memory of my mom.
Cute story!
Child labour 😂😂😂
What is the ingredients for the soup ? More importantly ( in Liverpool we use
Pork ribs) 😃😋
@@riccikinny2k10 In the US, we typically use a smoked ham bone. Being from the area around New Orleans, we would always put a few dashes of Tabasco hot sauce in our bowl of soup.
I love peas, maybe too much, but I’ve never had split pea soup. Seems tragic to me.
Me: "Should I make perogies or pizza for dinner?"
Chef John: "Yes"
What did you end up making? Lol! I’d opt for the perogies. 😂
Potatoes truly are Mother Nature's most beautiful creation.
I highly agree with your comment! And potatoes are so wonderful no matter how you make them!
A European cousin of the Indian aloo paratha - can also fill with sautéed cauliflower, grated salter (and wrung out) daikon radish, sautéed spinach, wilted fenugreek leaves ... the list goes on! Thank you Chef
In Europe alone we have more than 30 flatbread , many stuffed. Looks like the paratha is a distant cousin as well.
The stuffed flat bread was introduced to Europe from the Turkey side 🇹🇷 lol
@@blingbling2841the first mention of stuffed Indian flatbreads are written in Sanscrit from the 12th century. Considering that Sanscrit is the oldest of the Indo-European languages, I’d wager that this type of flatbread migrated from east to west. Who cares? Let’s eat and enjoy!
@@sunnyboner676do share a link about that claim if it was validated by historians around the world. it would be interesting.
but otherwise sure lets just enjoy.
This reminds me of my Slovak Baba's Pagachi. It's a sour cream yeast dough that encases a potato and cheese filling. She'd cut it into triangles, brush with melted butter and sprinkle with sugar. Thank you for the memory!
Hi there
My husband saw this & made it TONIGHT! We Love it!
We substituted mushrooms for the chilies (empty fridge). It's like a Giant Cheesy Pierogi!
Some sour cream & dill sauce would be great with it. Thanks again, Chef John 💙
I just made it tonight as well for my mom and I. And yes a giant pierogi was exactly our takeaway as well! Man this is delicious!
Exactly this !!!
I was watching this recipe and thinking damns this looks like giant pierogie ruskia, and then I read your comment 😂
We call it “khabizgina” in Georgia. You should try “Lobiani” too, it’s a bread stuffed with beans.
Loved to see Georgia mentioned by you ❤️
I've been in Georgia 2days ago and have tasted the delicious stuffed breads.They are simple but very tasty. ❤
Lobiani is great, it was my favourite snack in Georgian bakeries
Chef John, I am SHOCKED!
No Cayenne????
Anyway, this still looks absolutely delicious as usual 😋
How will I stay in shape?!
Good point! We might loose our shape!
Round is also a shape.@@peterdoe2617
😱No Caynenne!
The Apocalypse is nigh!!
Bet it's in the hot honey.
When I even start the video, I press 'like'. I'm so sure of chef John's recipes. They are fantastic. 👌
Same!
I'm the same way. Start the video, press like and then start a comment.
I do the same thing for the same reason 😊😊😊😊
With that amount of cheese this is always going to be a 10/10!
I grew up with something similar called pagach, which is a yeasted Slovak potato and cheese filled flat-ish bread.
This looks amazing! I'm thinking of adding roasted garlic in with the potatoes as an optional ingredient!
You are after all the picasso of your bread cheese potato
looks like romanian\moldavian 'plachinta'. Especially the final shaping and rolling again. awesome, as always! the other fillings are: cabbage, sauerkraut(the acidity and funk offsets the fattiness perfectly), boiled egg and greens, cooked ground meat, cottage cheese, cherries(w\ cornstarch), stewed apple, pumpkin.
Exactly. I grew up with these and I make them myself. 🙂
Notice the linguistic similarities between the Romanian name and the Georgian name.
I can actually make this (and will as soon as I grab some more cheese). Also, that mini blue bakeware for the potatoes is so flipping cute.
It's the smallest of the Le Crueset set. Or a copycat! The handles look flat instead of angled like on Le Crueset. I have been looking for something similar to that, or just some nice ramekins, for use in my tabletop convection oven - I mean airfryer.
I’ve had my little le creuset for years, I think it was from Marshall’s or Tuesday Morning. I love it, and it fits in my ahem, tabletop convection oven :)
Making this soon for sure. I was sold at “cheese and potato.” And I have some ideas to jazz it up for my tastes, too.
By the way, the comment section of Chef John’s videos are so incredibly positive. It’s just people talking about how delicious it looks, or how delicious it is, or some friendly tips on alternative or additional ingredients, or stories of people remembering loved ones making the dish for them… I love to see it.
A total meal on it's own ‼️
Add some bacon and I won't let anyone share 😁
I loved the image of the white german shepherd dogs face embedded in the top surface of the bread. Woof woof
I have a recipe for you Chef John.
Today, where I live, is the first cold and rainy day of the year. So I made canned tomato soup, and grilled cheese. My mother taught me how to cook, and Tomato Soup with Grilled cheese was her favorite rainy day food.
She's no longer with us.
1 x Can Tomato Soup
1 1/2 soup cans of Half and Half
1 x Grilled cheese
Salt to taste
Fresh Ground Fine Black Pepper to taste
Roasted Garlic poweder to taste
Pinch of fresh or that new "kind of fresh but freeze dried" basil you can get at the grocery store
Combine canned soup with half and half, and just a bit of the seasonings. A light sprinkle of each, just be careful with the basil. Cook on low/medium low while whisking regularly to keep things from sticking. On my crappy electric stovetop it's about a 3 or a 4. You have to take it slow or else the half and half will could break down. It's still edible, but not as good. If you do it right, you end up with a nice, rich, creamy tomato soup that is good and hot, but not quite simmering hot. You do need to keep it at this temperature for a while so it can "reduce" and thicken.
Season to taste. You will know when it's "just right".
Pour soup into favorite soup cup (mine is a mug with a pig snout coming out the side) and then apply grilled cheese to soup until the desire to take a nap is achieved, and your soul is warmed.
I don't think it needs a sauce potato cheese 🥔 🧀 is always a good combination!
🎵You're my favourite beat poet/cook.
Near perfect tone, volume, cadence, timing. Every sentence spoken concisely. Thank you for the recipe. One two three four five. Duh-duh-duh-duh-duh. 🎵
This is one of the best looking things I've ever seen.
О, грузинская и кавказская кухни до англоязычных каналов дошли)
Наконец-то))
Хороший хычинчик получился!
Love this recipe. Thank u for sharing. With the potato shells I would saute some mushrooms( different varieties) green onions and a little salt and pepper. Add a layer of shredded cheese to potato shells. Then add the mushrooms, then some more shredded cheese. On top would be shredded lettuce, fresh diced tomatoes, sour cream and cilantro. Gotta try this.
My husband just made this for us and it was DELICIOUS! We served it with fresh cooked/crumbled bacon bits and sour cream. Would be very interested to hear what other toppings people have tried. Chef John, feel free to provide some of your suggestions.
The New Mexico contingent of your viewers applaus the optional use of green chilies! And it's nice to know that the green chilies do not have to compete with a few shakes of Cayenne...
Yeah NM pride!!!
Yum! Baked potato skins. Put em back in the warm oven to dry. Butter, salt and pepper. ❤
That potato and cheese mix seems like it would be good on top of a shepherd’s pie.
Chef John is one of the very few celebrities that I would love to meet in person, I often watch his videos just too listen to his soothing voice :} Although I do use some his recipes, they never fail The best chef in the world and I'm not even talking about: take all them Ramseys away
This reminds me so much of a cheese aloo paratha 😍😍
Oooo the recipe gave me memories of potato knishes in NYC! yum!!
Looks great, but reminds me of an elevated, oversized, perogie! Yummy 👍👍
I love chef John's cadence, best cadence on YT.
This is surprisingly similar to a variation of our Indian stuffed bread called aloo paratha. The stuffings vary and most common is the aloo and paneer (aloo is hindi for potato and paneer is cottage cheese).
Love your recipes. Lots of love from a long time fan and subscriber, keep spreading joy!❤️
So it's completely different then
I made a variation of this:
two slices of wonder bread
some American cheese
leftover instant potatoes
I call it, Grilled cheese sandwich with potatoes.
Now THAT is what a call a bread 👏🏻
I am lucky to have two excellent Georgian restaurants within walking distance of my place, and I simply LOVE the variety of stuffed breads they offer. However, I haven't seen a potato stuffed version yet, so I think I'll have to make this myself. It looks amazing!
I have recently been making a quick n nasty but tasty version of this. Idaho instant mash, spring onions, cheddar cheese and chillis stuffed into a toasted flatbread. Ideal as a camping snack. Glad to see your proper version!
Perfect, I think I'll try the same with pitta bread, cheers!
That looks really good. I will definitely give this a try, bu I am already thinking of countless variations on the filling - different cheeses, different peppers, etc.
Future generations will put this recipe in the history books proclaiming that, _"This is the recipe that ended Quantitative Easing and Abolished the Federal Reserve."_
*Truly an historic Upload!*
Oh my gosh the way you poke the potatoes -- all my life I've been attacking them like a psychopathic murderer! 😲
The stuff my dreams are made of!!!❤ Potato, cheese, flat bread, dipping sauce.... yummy!!
It seems like there are so many cool cheese stuffing variations can be used.
Everyone, try “Mike’s Hot Honey” which is delicious. I bought it from Costco. It comes in the original hot version but there’s even a hotter version that’s offered. But I wonder if a tasty fruit preserve, jam, jelly or marmalade may work with this recipe. Peach preserve would work for me and ranch dressing for a savory kick..yum. Thank you Chef John for another epic recipe.
WOW, just WOW!
And just when I thought that Chef John's recipes couldn't get any better....
That's great! For a quicker version cook the potatoes (any size and type) in the microwave and use the grater for them and for the cheese :)
Nice twist on one of my fav Indian breads. Aloo Paratha.
This guy is phenomenal. Hilarious. Loved, solid block feta, "because you can lick your fingers after!" Yes, I do. I do. I do. I do love this guy.
".. and, in case you were wondering, mine was exactly 10 and a half inches..." No need to brag, John.
😮 can't wait to make this! Thank you Chef John!!
Made these for the fam tonight, not the same size, not as pretty as yours, but still fabulous. Like a giant pierogi 😍
After he cuts this dish, the pieces are not all the same size. Neither are, his guests. 🤯
I'm a huge fan of Chef John humor 😀
Yum I have to try this with the Lebanese Mountain bread dough - which I love - and maybe some peas and leftover ham after Canadian Thanksgiving!
This made me hungry
Love the technique. Maybe a sweet potato slash cinnamon and brown sugar variant?
11:51, cutting it close with the “You are, after all…”
You really nailed the "and as always enjoy" notes on this one! Great video,can't wait to try it :)
Using the water during the pleating stage is an important thing to really remember, especially if you're kind of new to working with dough. Don't sleep on that part.
At this point in the assembly, the water isn't just helping to seal the edges together. It's also helping to prevent the dough from sticking to the hands. That sounds totally paradoxical, but bear with me. Dough is sticky. It is especially sticky on the hands of people who don't have a lot of experience handling dough. It certainly sniffed me out when I was getting started a few years ago and has slowly backed off since. It can sense the newness of a person, and it charges an initiation tax. And there are three popular ways to prevent dough from sticking to your hands: flour, oil, and water. Flour and oil are the most effective, but they have a habit of preventing layers of dough from sealing together. If you've ever seen a loaf of bread that had one giant hole taking up half the space inside, that's what I mean by preventing it from sealing back together. Water is slightly less effective and won't completely alleviate your frustration, plus it has some other weaknesses I won't get into. But the main focus is, during this final assembly process, if the dough feels sticky and annoying, do _not_ reach for that flour. Water is the way. Don't hose the dough down with water, though. That's where the paradox crumbles and it _won't_ seal together. Just get your hands wet, front and back and between the fingers, shake them off, and try your best.
If you're very, very new to working with dough, maybe spring for a less expensive but still delicious cheese. That way, if it all goes to heck, at least it's not as much of a kick to the wallet. And if you want an extremely low-cost way of cutting your teeth on dough handling, I think flour tortillas are the move. The pre-made stuff in the supermarket is not the same species as the real deal, plus the ingredients are relatively cheap. Make twice as much dough as you actually need for burrito night, and that way only 50% have to come out right.
Just made this for my wife and a guest who has eaten a lot of Georgian food. Went over really well, especially with the hot honey. They loved it! Will try a variation with ham added in next. Thanks Chef John!
Semi pro tip- run the ham through a food processor or grater to get a nice shred.
This recipe puts me in mind of an Irish boxty.
That dough recipe is my favorite flat bread. So good.
I was a kid playing Sims when I first saw his channel, now I'm making his recipes in my home
You can never have too much butter. 😏🤤
You are a freaking Wizard Chef John! Cannot wait to try this recipe.
Yum! This stuffed flatbread looks awesome!
Nice. Wheat and potato are probably top 10 but cheese is my favourite vegetable.
Made this for the first time last night, it's rare I make stuff by scratch these days, so imagine my surprise when I eyeguessed the right amount of ingredients and I ended up with a great dinner first try! Chef, was your spirit possessing me and guinding my hand, by chance? xD
Thank you so much, I have a new comfort recipe now! ❤
The flip out of frame was such a cool shot, both times! Social media cooks do that with editing you did it live.
I am absolutely trying this soon. I literally already have everything I need in my kitchen.
I like this account because he is not running and there is no loud music.
This is looking so delicious, I will have to give it a go!! Thank you Chef John! 👍🏼👍🏼
I've made this twice!!! So simple, so delicious!! I go more savory not sweet, Dip in Ranch or Sour Cream!!
Oh yes, I am wanting this RIGHT NOW.
Finally had some time to make this recipe!! Thank you again Chef John, just following the video without precise measurements the pastry and filling came out super delicious!! 👍🏼👍🏼
This looks sooo good!
Almost perfect....add finely chopped broccoli and crispy bacon and it'll be over the top amazing 😋
Chef john, thanks for being a constant source of relaxation and familiar joy in these crazy times!
Wow. Thank you for the variety of recipe ideas to be found here. This looks like it could be a favorite for many, including myself.
Looks amazing! Will definitely make this!!
I wish it was as easy as Chef John makes it look to make. 😊❤
You can do it! Just a bit of practice, and you’ll be an ace! This is a good recipe because it’s inexpensive, so even if it turns out awful, you can just try again. I believe in you!
Yeah, I'm making this. Thanks!
I love this recipe idea. Although I would skip the feta. Perhaps a sauteed mushroom onion combo with gouda.
This is gorgeous! I can’t wait to try this recipe… it’s like a giant, crispy perogy! Yum! 🌻
Thanks for posting this simple recipe.
Caught myself going "ohhhhh, yummy😋" as you were cutting it 🥰.
Your channel is my favorite cooking show. Thank you.
The 3 main foodgroups in 1 thing! Holy cow!
Looks excellent. Thanks
I love this recipe! Thank you! Cant wait to try
This guy talks funny, but I like his recipes. Cheers John.
Yum.
I hope this time my flatbread turns out. Last time, it was yucky bread. 🤣
Can't wait to have a successful bread. This w/potatoes, etc. sound great!:)
Looks delicious
We made this today! Absolute delicious!
I strongly prefer pizza versus calzone so I was going to pass this video by but I was surprised by how good and easy that looks to do in a pan. I'm going to give it a try!
That looks SO GOOD!!
I can't stop making this. So delicious. The spicy honey is a must.
Dude. God Bless you. I love your channel!
I love chef John so much
Thank you Chef John. This is going on my Thanksgiving Menu for the family.