Nan Sibzamini Paniri (نان سیب‌زمینی پنیری) — Persian Cheesy Potato Bread

• 600 gRusset potatoes, peeled and cut into 3 cm chunks (Starchy potatoes give a drier dough)
• 10 gFine salt (Divided: 6 g for dough, 4 g for filling)
• 1 eachEgg, large (About 50 g without shell)
• 2 eachEgg yolks (About 34 g total; enriches and softens the crumb)
• 60 gPlain yogurt (Adds tenderness; use full-fat for best texture)
• 6 gBaking powder (About 1 1/2 tsp; helps puff in the pan)
• 1 tspGround turmeric (Warm color and aroma)
• 1 tspGround cumin (Earthy, classic with potatoes)
• 0.5 tspBlack pepper, freshly ground (Adjust to taste)
• 180 gAll-purpose flour (Plus extra for dusting; add gradually based on potato moisture)
• 20 gOlive oil (About 1 1/2 tbsp; for dough softness)
• 240 gLow-moisture mozzarella, shredded (Low-moisture melts without leaking as much)
• 2 tspDried mint (Optional but traditional with yogurt and potatoes)
• 0.5 tspRed pepper flakes (Optional gentle heat)
• 30 gNeutral oil (sunflower or canola) (For pan-cooking; use as needed)
• 20 gButter (For finishing and shine; optional)

Instructions

1. 1

   Boil the potatoes: place potato chunks in a pot and cover with cold water by 2–3 cm. Bring to a boil, then simmer 15–18 minutes until a knife slides in easily. Drain thoroughly, then return to the hot pot for 2 minutes to steam-dry, shaking occasionally to remove excess moisture.

2. 2

   Mash and cool: mash the hot potatoes until very smooth (a ricer or fine masher works best). Spread on a tray in a thin layer and cool 15 minutes until warm, not hot. Excess heat can scramble the eggs and make the dough sticky, so aim for about body temperature before mixing.

3. 3

   Make the potato dough: in a bowl, combine mashed potatoes with 6 g salt, turmeric, cumin, black pepper, baking powder, yogurt, whole egg, and egg yolks. Mix until uniform. Add flour gradually, then drizzle in olive oil. Knead gently 2–3 minutes until soft, smooth, and just not sticky.

4. 4

   Rest and prepare filling: cover the dough and rest 20 minutes at room temperature to hydrate the flour. Meanwhile, mix mozzarella with dried mint, red pepper flakes, and 4 g salt. Divide filling into 6 equal portions (about 40 g each) and lightly compress into mounds for easier stuffing.

5. 5

   Shape and stuff: lightly flour the surface. Divide dough into 6 equal pieces (about 150 g each). Flatten one piece into a 12–14 cm round, keeping the center slightly thicker. Place one cheese portion in the center, gather edges up, pinch to seal tightly, then flip seam-side down and gently flatten to 1.5–2 cm thick.

6. 6

   Pan-cook: heat a heavy skillet over medium-low heat for 3 minutes. Add 1–2 tsp neutral oil. Cook 2–3 breads at a time, covered, 4–5 minutes per side until deeply golden with small brown spots. Reduce heat if browning too fast; the goal is to melt cheese while cooking the dough through.

7. 7

   Finish and serve: transfer to a plate and brush lightly with butter while hot (optional). Rest 3 minutes before cutting so the cheese sets slightly and doesn’t flood out. Serve warm for maximum stretch, or at room temperature for a softer, more bread-like bite.