Potato and Brie flatbreads

Potato and Brie flatbreads

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230 g white flour
¼ cube yeast
½ tsp salt
80 g butter
1 ½ dl water
300 g waxy potatoes
1 tbsp olive oil
½ tsp salt
a little pepper
¼ bunch thyme
200 g Brie
90 g dry-cured country bacon

Preparation Steps

  1. Dough
  2. Mix the flour, yeast and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water, mix quickly to form a soft dough, cover and leave to rest for approx. 10 mins. Divide the dough into 8 portions. On a lightly floured surface, roll the dough into ovals approx. 2 mm thick, place on two baking trays lined with baking paper.
  3. Topping
  4. Mix the potatoes, oil, salt and pepper in a bowl, spread on top of the flatbreads. Sprinkle with thyme.
  5. To bake
  6. Approx. 15 mins. per tray on the bottom shelf of an oven preheated to 240°C. Top the flatbreads with the Brie, return to the oven for approx. 5 mins. until cooked, then remove. Scatter the bacon on top of the hot flatbreads.


  • 8 persons


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