Method
Prepare the dough
In a large bowl, combine the egg, olive oil, water, flour, and salt. Mix until a soft, slightly elastic dough forms. Knead briefly until smooth, then cover and let the dough rest for 10 minutes. This resting time allows the dough to relax, making it much easier to roll out thin without springing back.
Make the potato filling
In a separate bowl, mash the boiled potatoes while still warm. Add the butter, salt, and black pepper, mixing until the potatoes are smooth, creamy, and well seasoned. The warmth helps the butter melt fully, creating a rich, spreadable filling.
Divide and fill
Divide the rested dough into 4 equal pieces. On a lightly floured surface, roll each piece into a thin round or oval. Spread a generous layer of the mashed potatoes over the dough, leaving a small border around the edges.
Evenly distribute the cheese and salami slices over the potato layer. Fold or seal the dough over the filling, pressing gently to encase everything inside. Lightly flatten the filled dough so it cooks evenly.
Pan-fry until golden
Heat a non-stick or lightly oiled skillet over medium heat. Place the filled flatbread into the pan and cook for 4–6 minutes per side, flipping carefully, until both sides are deeply golden and crisp. The cheese inside should be fully melted and stretchy, and the exterior should have a satisfying crunch.
Serve & Enjoy
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