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Potato and dill flatbread

Name: Potato and dill flatbread
Yield: 2 flatbreads, 12 serving pieces total
Cuisine: International
Ingredients: 500 g Strong white bread flour; 350 g Water At room temperature.; 10 g Fine salt; 2 g Instant dried yeast; 400 g New potatoes Scrubbed edible weight; cut into roughly 2 cm pieces.; 1500 mL Water for boiling the potatoes Discard after cooking.; 3 g Garlic Finely chopped.; 10 g Unsalted butter; 15 g Olive oil for frying; 5 g Fresh dill for baking Prepared leaf weight; wash, dry and chop.; 10 g Fresh dill for finishing Prepared leaf weight; wash, dry and chop.; 10 g Olive oil for the trays Use 5 g on each lined tray.; 20 g Flour for shaping Use sparingly.

Makes: 2 flatbreads, 12 serving pieces total
Heat: 220°C conventional
Baking time: 30–35 min, both trays together
Cuisine / style: International

220°C conventional; swap racks and turn trays after 15 minutes.

International · Focaccia

Potato and dill flatbread

Two overnight yeast flatbreads topped with browned new potatoes, garlic and dill. The potatoes are cooked and cooled before they go onto the dough.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	350 g	At room temperature.
Dough	Fine salt	10 g
Dough	Instant dried yeast	2 g
Topping	New potatoes	400 g	Scrubbed edible weight; cut into roughly 2 cm pieces.
Cooking	Water for boiling the potatoes	1500 mL	Discard after cooking.
Topping	Garlic	3 g	Finely chopped.
Topping	Unsalted butter	10 g
Topping	Olive oil for frying	15 g
Topping	Fresh dill for baking	5 g	Prepared leaf weight; wash, dry and chop.
Finish	Fresh dill for finishing	10 g	Prepared leaf weight; wash, dry and chop.
Handling	Olive oil for the trays	10 g	Use 5 g on each lined tray.
Handling	Flour for shaping	20 g	Use sparingly.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Large bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Refrigerator	Use the household fridge; reserve enough flat space for the dough or trays. A warm room is not a chilling substitute.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Saucepan	An ordinary sturdy saucepan of suitable capacity is enough. Leave room for foaming or boiling; use a deep heavy pot for frying.
Colander	Use a clean fine-mesh kitchen strainer. For dry ingredients only, whisking removes small lumps, but will not strain a custard or sauce.
Wide frying pan	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Shallow cooling dish	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Chopping board and knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Two 30×40 cm baking trays	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 220°C conventional
Baking time: 30–35 min, both trays together

220°C conventional; swap racks and turn trays after 15 minutes.

Makes: 2 flatbreads, 12 serving pieces total
Heat: 220°C conventional
Plan for: 1010 min total; 85 min active

Method

01 · Mix, knead and rest the lean dough
40–45 min
Use: Strong white bread flour; Water; Fine salt; Instant dried yeast
Mix the flour, dough water, salt and instant yeast. Knead for 8–10 minutes after mixing, then cover and leave at 22–24°C for 30 minutes.
Ready when: The dough is elastic and beginning to relax; it need not double before chilling.
01 Mix RestKnead the lean dough, then give it a short covered rest.
02 · Refrigerate the dough overnight
480–720 min
Use:
Put the covered bowl in the refrigerator at 4°C or below for 8–12 hours. Leave room in the bowl for the dough to expand.
Ready when: The chilled dough shows small bubbles and some expansion, without collapsing.
02 ChillRefrigerate the covered dough overnight, leaving room to expand.
03 · Warm the dough while cooking and cooling potatoes
60 min
Use: New potatoes; Water for boiling the potatoes; Unsalted butter; Olive oil for frying; Garlic; Fresh dill for baking; Fresh dill for finishing
Take the covered dough out for 60 minutes while preparing the topping. Put the 2 cm potato pieces in a saucepan with the measured cooking water, bring to a boil and simmer for 10–15 minutes until a knife passes through the centres. Drain and let steam escape for 5 minutes. Heat the butter and frying oil in a wide pan over medium heat; add potatoes and fry for 8–10 minutes until lightly browned. Add garlic during the final minute. Spread in a shallow dish and cool to room temperature. Keep both measured dill portions separate.
Ready when: The dough is less cold; the potatoes are cooked through, dry on the surface and cool before topping.
03 Warm Cook ToppingWarm the dough while cooking and cooling the potatoes; keep the dill portions separate.
04 · Shape two ovals on separately oiled trays
15–20 min
Use: Olive oil for the trays; Flour for shaping
Line two 30×40 cm trays with baking paper and spread 5 g tray oil over each lined base. Use the shaping flour sparingly. Divide the dough into two equal pieces, about 431 g each. Ease each into an oval about 25×18 cm and 1 cm thick. If it resists, cover and rest 5 minutes before continuing.
Ready when: Each tray holds one evenly spread oval without torn patches.
04 ShapeShape two thin ovals, one on each lined and oiled tray.
05 · Proof the ovals and heat the oven
60–90 min
Use:
Cover loosely and leave at 22–24°C for 60–90 minutes. During the final 20 minutes, heat the oven to 220°C conventional with two racks around the middle.
Ready when: The ovals are puffy and a light fingertip dent returns slowly.
05 ProofLet both plain ovals become puffy before adding the topping.
06 · Add the cooled potato topping and baking dill
5–10 min
Use: New potatoes; Garlic; Unsalted butter; Olive oil for frying; Fresh dill for baking
Mix the 5 g baking dill with the cooled potatoes. Divide the complete potato mixture equally between the two ovals, spreading it in a single layer with gaps. Press pieces lightly into the surface without flattening the dough underneath. Keep the 10 g finishing dill aside.
Ready when: The potato pieces sit securely on the dough with exposed bread between them.
06 TopAdd the potatoes and baking dill in one layer, leaving exposed dough between pieces.
07 · Bake both trays, swapping halfway
30–35 min
Use:
Bake both trays together for 15 minutes, then swap their rack positions and turn them front to back. Bake for 15–20 minutes more. Cover loosely with foil if the potatoes brown too quickly. Check a thick bread area away from potato pieces.
Ready when: The bread base is firm and browned, the centre reaches about 95°C, and there is no wet dough beneath the potatoes.
07 BakeBake both trays, swapping their positions partway through.
08 · Add finishing dill during cooling
30 min
Use: Fresh dill for finishing
Move the breads onto racks. After 15 minutes, scatter the remaining 10 g dill evenly over both breads. Leave for 15 minutes more before cutting into twelve serving pieces in total.
Ready when: The bread has set and the potatoes are warm enough to eat.
08 Finish CoolFinish both breads with the reserved dill, then let them set before cutting.

What to look for

Stage	Look / feel for	Needs attention
Mix, knead and rest the lean dough	The dough is elastic and beginning to relax; it need not double before chilling.
Refrigerate the dough overnight	The chilled dough shows small bubbles and some expansion, without collapsing.
Warm the dough while cooking and cooling potatoes	The dough is less cold; the potatoes are cooked through, dry on the surface and cool before topping.
Shape two ovals on separately oiled trays	Each tray holds one evenly spread oval without torn patches.
Proof the ovals and heat the oven	The ovals are puffy and a light fingertip dent returns slowly.
Add the cooled potato topping and baking dill	The potato pieces sit securely on the dough with exposed bread between them.
Bake both trays, swapping halfway	The bread base is firm and browned, the centre reaches about 95°C, and there is no wet dough beneath the potatoes.
Add finishing dill during cooling	The bread has set and the potatoes are warm enough to eat.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Bread under the potatoes remains wet.	The topping was wet or crowded, or baking ended too soon.	Cover the top loosely and continue baking until the base and centre are cooked.	Drain and cool the cooked potatoes, and leave gaps between the pieces.
The dough is tight after refrigeration.	The dough remains cold or needs a shaping rest.	Keep it covered while it warms and use the short shaping rest.	Allow the full warm-up interval and avoid forcing the dough into thin torn areas.

Storage: Refrigerate covered leftovers within 2 hours of baking and use within 2 days. Reheat until hot through. Freeze portions for up to 1 month.; Contains: wheat, milk.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Recipe

Potato and dill flatbread

Two overnight yeast flatbreads topped with browned new potatoes, garlic and dill. The potatoes are cooked and cooled before they go onto the dough.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	350 g	At room temperature.
Dough	Fine salt	10 g
Dough	Instant dried yeast	2 g
Topping	New potatoes	400 g	Scrubbed edible weight; cut into roughly 2 cm pieces.
Cooking	Water for boiling the potatoes	1500 mL	Discard after cooking.
Topping	Garlic	3 g	Finely chopped.
Topping	Unsalted butter	10 g
Topping	Olive oil for frying	15 g
Topping	Fresh dill for baking	5 g	Prepared leaf weight; wash, dry and chop.
Finish	Fresh dill for finishing	10 g	Prepared leaf weight; wash, dry and chop.
Handling	Olive oil for the trays	10 g	Use 5 g on each lined tray.
Handling	Flour for shaping	20 g	Use sparingly.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Large bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Refrigerator	Use the household fridge; reserve enough flat space for the dough or trays. A warm room is not a chilling substitute.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Saucepan	An ordinary sturdy saucepan of suitable capacity is enough. Leave room for foaming or boiling; use a deep heavy pot for frying.
Colander	Use a clean fine-mesh kitchen strainer. For dry ingredients only, whisking removes small lumps, but will not strain a custard or sauce.
Wide frying pan	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Shallow cooling dish	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Chopping board and knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Two 30×40 cm baking trays	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 2 flatbreads, 12 serving pieces total
Heat: 220°C conventional
Allow: 1010 min total; 85 min active

How do I make it?

Mix, knead and rest the lean dough
40–45 min
Mix the flour, dough water, salt and instant yeast. Knead for 8–10 minutes after mixing, then cover and leave at 22–24°C for 30 minutes.
Knead the lean dough, then give it a short covered rest.
Ready when: The dough is elastic and beginning to relax; it need not double before chilling.
Refrigerate the dough overnight
480–720 min
Put the covered bowl in the refrigerator at 4°C or below for 8–12 hours. Leave room in the bowl for the dough to expand.
Refrigerate the covered dough overnight, leaving room to expand.
Ready when: The chilled dough shows small bubbles and some expansion, without collapsing.
Warm the dough while cooking and cooling potatoes
60 min
Take the covered dough out for 60 minutes while preparing the topping. Put the 2 cm potato pieces in a saucepan with the measured cooking water, bring to a boil and simmer for 10–15 minutes until a knife passes through the centres. Drain and let steam escape for 5 minutes. Heat the butter and frying oil in a wide pan over medium heat; add potatoes and fry for 8–10 minutes until lightly browned. Add garlic during the final minute. Spread in a shallow dish and cool to room temperature. Keep both measured dill portions separate.
Warm the dough while cooking and cooling the potatoes; keep the dill portions separate.
Ready when: The dough is less cold; the potatoes are cooked through, dry on the surface and cool before topping.
Shape two ovals on separately oiled trays
15–20 min
Line two 30×40 cm trays with baking paper and spread 5 g tray oil over each lined base. Use the shaping flour sparingly. Divide the dough into two equal pieces, about 431 g each. Ease each into an oval about 25×18 cm and 1 cm thick. If it resists, cover and rest 5 minutes before continuing.
Shape two thin ovals, one on each lined and oiled tray.
Ready when: Each tray holds one evenly spread oval without torn patches.
Proof the ovals and heat the oven
60–90 min
Cover loosely and leave at 22–24°C for 60–90 minutes. During the final 20 minutes, heat the oven to 220°C conventional with two racks around the middle.
Let both plain ovals become puffy before adding the topping.
Ready when: The ovals are puffy and a light fingertip dent returns slowly.
Add the cooled potato topping and baking dill
5–10 min
Mix the 5 g baking dill with the cooled potatoes. Divide the complete potato mixture equally between the two ovals, spreading it in a single layer with gaps. Press pieces lightly into the surface without flattening the dough underneath. Keep the 10 g finishing dill aside.
Add the potatoes and baking dill in one layer, leaving exposed dough between pieces.
Ready when: The potato pieces sit securely on the dough with exposed bread between them.
Bake both trays, swapping halfway
30–35 min
Bake both trays together for 15 minutes, then swap their rack positions and turn them front to back. Bake for 15–20 minutes more. Cover loosely with foil if the potatoes brown too quickly. Check a thick bread area away from potato pieces.
Bake both trays, swapping their positions partway through.
Ready when: The bread base is firm and browned, the centre reaches about 95°C, and there is no wet dough beneath the potatoes.
Add finishing dill during cooling
30 min
Move the breads onto racks. After 15 minutes, scatter the remaining 10 g dill evenly over both breads. Leave for 15 minutes more before cutting into twelve serving pieces in total.
Finish both breads with the reserved dill, then let them set before cutting.
Ready when: The bread has set and the potatoes are warm enough to eat.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Bread under the potatoes remains wet.	The topping was wet or crowded, or baking ended too soon.	Cover the top loosely and continue baking until the base and centre are cooked. Drain and cool the cooked potatoes, and leave gaps between the pieces.
The dough is tight after refrigeration.	The dough remains cold or needs a shaping rest.	Keep it covered while it warms and use the short shaping rest. Allow the full warm-up interval and avoid forcing the dough into thin torn areas.

Useful recipe notes

Storage: Refrigerate covered leftovers within 2 hours of baking and use within 2 days. Reheat until hot through. Freeze portions for up to 1 month.

Contains: wheat, milk.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Potato and dill flatbread at a glance

Makes: 2 flatbreads, 12 serving pieces total
Heat: 220°C conventional
Baking time: 30–35 min, both trays together
Cuisine / style: International
Leavening: Yeast

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong white bread flour	500 g	100%
Water	350 g	70%
Fine salt	10 g	2%
Instant dried yeast	2 g	0.4%

Method

01 · Mix, knead and rest the lean dough

02 · Refrigerate the dough overnight

03 · Warm the dough while cooking and cooling potatoes

04 · Shape two ovals on separately oiled trays

05 · Proof the ovals and heat the oven

06 · Add the cooled potato topping and baking dill

07 · Bake both trays, swapping halfway

08 · Add finishing dill during cooling

What to look for

Troubleshooting

How do I make it?

Mix, knead and rest the lean dough

Refrigerate the dough overnight

Warm the dough while cooking and cooling potatoes

Shape two ovals on separately oiled trays

Proof the ovals and heat the oven

Add the cooled potato topping and baking dill

Bake both trays, swapping halfway

Add finishing dill during cooling

What can go wrong, and how can I fix it?

Potato and dill flatbread at a glance