Potato and Kashar Cheese Lava

If you’re looking for a soft, cheesy, and comforting homemade bread alternative, this Potato and Kashar Cheese Lava is about to become your new favorite. Crispy on the outside, soft and stretchy on the inside — it’s perfect for breakfast, brunch, or as a side dish.

Why You’ll Love This Recipe

• ✅ Simple ingredients you probably already have at home
• ✅ Soft and cheesy texture with a golden crust
• ✅ No oven needed — made in a pan
• ✅ Perfect for breakfast, tea time, or as a snack
• ✅ Budget-friendly and family-approved

This recipe combines fluffy mashed potatoes with melted kashar cheese for an irresistible savory flatbread.

Tools

To make this recipe smoothly, you’ll need:

• Large pot (for boiling potatoes)
• Potato masher or fork
• Mixing bowl
• Knife & cutting board
• Grater (for cheese)
• Rolling pin
• Non-stick pan or skillet
• Spatula or tongs

Ingredients & Prep

Ingredients:

• 5–6 medium-sized potatoes
• 1 egg
• 200 grams kashar cheese (grated)
• A pinch of finely chopped parsley
• 1 teaspoon salt
• 1 teaspoon yeast
• 1.5–2 cups flour (add gradually)
• 100 grams butter (for greasing)

Preparation Before Cooking:

1. Boil the potatoes until fork-tender.
2. Drain and mash them well until smooth.
3. Allow the mashed potatoes to cool completely before mixing with other ingredients.

How to Make Potato and Kashar Cheese Lava

1. In a large bowl, combine the cooled mashed potatoes and egg.
2. Add grated kashar cheese, chopped parsley, salt, and yeast. Mix well.
3. Gradually add flour, mixing and kneading until you get a soft dough.👉 The dough should be soft but not sticky, and easy to shape — not too hard, not too soft.
4. Divide the dough into equal portions.
5. Lightly flour your surface and roll each portion into a round flat shape.
6. Heat a non-stick pan over medium heat.
7. Cook each piece on both sides until golden brown and cooked through.
8. Immediately brush both sides with butter while still warm.

Serve hot and enjoy the cheesy softness inside

Storage

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze with parchment paper between layers for up to 1 month.
• Reheating: Warm in a pan over low heat or in the microwave for 20–30 seconds.

For best texture, reheat in a pan to restore slight crispiness.

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• Cheese Stuffed Potato Cakes Recipe
• Chicken Pot Pie Recipe: How to Make It in 45 Minutes

Frequently Asked Questions

1. Can I use another type of cheese?

Yes! Mozzarella is a great substitute for kashar cheese because it melts beautifully. You can also mix cheeses for extra flavor.

2. Do I need to activate the yeast first?

No, since the dough contains warm mashed potatoes and is cooked immediately, you can mix the yeast directly with the ingredients.

3. Can I make this recipe without yeast?

Yes. The yeast helps with softness, but you can skip it if needed. The texture will be slightly denser.

4. Why is my dough sticky?

You may need a little more flour. Add gradually, one tablespoon at a time, until the dough becomes manageable.

5. Can I bake it instead of cooking in a pan?

Yes, you can bake at 180°C (350°F) for about 15–20 minutes or until golden, but the pan method gives a better texture.

Recipe