Cheesy potato flat bread

Good friends came over for lunch this past weekend. I had been longing to try this flat bread recipe for a while and decided to give it a shot! My! oh my! were they good or were they good! The flat bread was perfectly cooked chewy and soft! The potato slices were awesome with the golden feta cheese melting over them! It was good enough to be devoured faster than I could take a picture and the finished product!

In the process I learnt some interesting things about thyme! Ancient Egyptians used thyme for embalming. The ancient Greeks used it in their baths and burnt it as incense in their temples, believing it was a source of courage.

I just used these green little leaves for my tasty flat bread!

Not that historical, but not less significant;-)

Without it, my cheesy potato flat bread wouldn´t have been that delicious. Make sure you use fresh thyme.

A taste of summer, sun, holidays...


for the dough:
1\2  package fresh yeast (21 g) or about 1 tablespoon.
1-2 tablespoons fresh thyme leaves
3 1/3 cups flour
6,5 oz lukewarm water
1 pinch salt 
1 pinch sugar
3 tablespoons olive oil

for the topping:

4 cooked potatoes from the previous day or slice the potatoes into thin slices and microwave them in slightly salted water until partially cooked. Make sure they don’t get mushy!
1 cup cream cheese
1 cup sour cream
1-2 tablespoons fresh thyme leaves
½ cup feta cheese
In a bowl crumble yeast into lukewarm water and stir until dissolved.
Add sugar, flour, salt, olive oil and half of the thyme.
Knead until the dough is smooth and elastic.
Cover dough and place it at a warm spot to let rise double in size, for about 1 hour.
Preheat oven to 480°F and line a baking sheet with baking paper.
Peel potatoes and cut into thin slices.
In a small bowl mix the cream cheese with the sour cream and season with salt and pepper as well as the thyme.
Divide dough into 4 equal pieces and roll out to form flat breads.
Place flat breads onto the baking sheets and cover with the cream cheese mixture.
Top with potato slices and crumble feta cheese on top and sprinkle with the remaining thyme leaves.

Bake for about 10-15 minutes.
Like I mentioned earlier, I did not get around to taking a picture of the finished product.....that is how fast they disappeared!
For my flat bread I made it with just the potato and feta but you can certainly try different toppings. 
Just too delicious...ENJOY!
Until next time XOXO...




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