recipe

Potato bread: tasty and ready in the pan!

Total time: 45 min
Difficulty: Low
Serves: 4-6
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This Potato Bread recipe combines the best of pizza, flatbread, and calzones into one. The secret to the soft and fluffy bread is the potato. Adding potato to bread is a trick that artisan bread bakers have used for many years. It increases the dough’s starch content which helps with moisture retention. The result? Fluffy bread that doesn’t dry out easily. The bread is filled with typical pizza ingredients like salami and cheese, and then fried in a pan—no oven necessary! It will be a hit among the pickiest of eaters, and you can serve it as a light lunch or as a main meal with a side of fries.

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What is Potato Bread

Adding potato to bread might sound strange, but it’s an age-old trick used by artisan bakers—a secret to light and fluffy bread.

Because of its ability to hold water, potato starches help to increase the moisture content in baked goods. It also prevents too much gluten formation, which means bread (and even pastries) is lighter and fluffier!

Potato Bread Ingredients

  • Potato – choose a high-starch potato (like the Russet variety)
  • Egg – the egg adds richness to the dough
  • Parsley – use fresh herbs for the best flavor
  • Cheese – for more flavor, use mature cheddar cheese
  • Salami – use a high-quality salami that is not too fatty
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Tips

For added crunch, brush the bread with melted and sprinkle with sesame seeds, freshly ground salt, or everything bagel seasoning before serving.

Don’t like salami? Feel free to add other meats like crispy bacon, chopped ham, smoked chicken, or even smoked salmon.

You can also add other ingredients (the same as you would add on pizzas): olives, jalapenos, sun-dried tomatoes, or sauteed mushrooms will all work well. Be careful not to overfill, otherwise, the filling will spill out during baking.

You can add herbs like oregano, thyme, or basil.

Use cheddar cheese, mozzarella, cheese, or Swiss cheese.

How to Store Potato Bread

Leftovers can be stored in the fridge for up to 3 days. Reheat in the oven or Airfryer to make the surface crispy again. Microwaving it will make the bread soggy.

Can I Make Potato Bread in the Airfryer?

Yes, you can! Simply brush the bread with melted butter and air-fry for 15 minutes at 180°C/360°F, turning halfway.

Can I Make It Ahead of Time?

The dough can be made a day ahead and kept in the fridge. Roll out, fill, and cook the potato bread before serving.

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Ingredients
Egg
1
Water
500ml (2 cups)
Flour
800g (6 3/8 cups)
Olive oil
2 tbsp
Already boiled potatoes
1kg (2 lbs)
Butter
50g (4 tbsp)
salt
1/2 tsp
Black pepper
1/2 tsp
Cheese
250g (2 heaped cups)
salami slices
140g (5 oz)

Instructions

In a large mixing bowl, mix together the olive oil, water, and salt.

Sift in the flour and mix gently with a spatula.

Knead the dough until smooth and elastic. Let the dough rest for 10 minutes.

In another bowl mix together boiled potatoes with butter, salt, and pepper.

Divide the dough into four pieces.

Flatten the dough slightly with your hands.

Then roll out with a wooden rolling pin.

Brush the flattened dough with oil.

Fold the dough into thirds.

Then fold the longer sides toward the center.

Spread the mashed potato onto the folded dough.

Place the salami on top of the mashed potato.

Top with grated cheese.

Bring the corners toward the center.

Fry in the pan from both sides until golden brown, about 4-6 minutes.

Enjoy!

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