Grilled Potato Flatbread Recipe

Name: Grilled Potato Flatbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 packet yeast (2 1/4 teaspoons); 1 tablespoon honey; 2/3 cup warm water; 1 2/3 cups flour; 1 teaspoon Italian seasoning; 1/2 teaspoon salt; 1 tablespoon olive oil; 1/2 cup yogurt or sour cream flavored with handful of any fresh herbs you can find (chives, basil, cilantro, parsley); 1 1/2 cups cheddar cheese, shredded; 2 small new potatoes, sliced very thin and simmered in salted water until just tender; 4 green onions, chopped; 4 strips bacon, cooked and chopped; 1/2 cup Parmesan cheese, shredded

Servings: persons

1 packet yeast (2 1/4 teaspoons)
1 tablespoon honey
2/3 cup warm water
1 2/3 cups flour
1 teaspoon Italian seasoning
1/2 teaspoon salt
1 tablespoon olive oil
1/2 cup yogurt or sour cream flavored with handful of any fresh herbs you can find (chives, basil, cilantro, parsley)
1 1/2 cups cheddar cheese, shredded
2 small new potatoes, sliced very thin and simmered in salted water until just tender
4 green onions, chopped
4 strips bacon, cooked and chopped
1/2 cup Parmesan cheese, shredded

1
Dissolve yeast and honey in water and allow yeast to bubble, about 5 minutes. Whisk together flour, Italian seasoning, and salt. Add yeast mixture and process or knead until ball forms. Place in clean oiled bowl and rise until double, about 45 minutes.
2
Divide dough into 3 or 4 sections and roll to very thin 8-inch flatbreads. Grill one at a time over indirect heat; within a few minutes the top of the dough will start to puff and bubble. Check the underside for grill marks, and flip the dough when the underside appears done.
3
Spread a few tablespoons of yogurt-herb mixture over the dough and sprinkle each flatbread with 1/3 of the cheddar. Top each flatbread with single layer of potatoes, a handful of onions and 1/3 of the bacon and the Parmesan. Cover grill and continue cooking pizza over indirect heat until cheese melts, rotating occasionally to keep from burning.

734

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 packet yeast (2 1/4 teaspoons), 1 tablespoon honey, 2/3 cup warm water, 1 2/3 cups flour, and more.

Yes, Grilled Potato Flatbread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Grilled Potato Flatbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions