Cheese and potato stuffed flatbread

Poke russet potatoes with the tip of a knife so steam escapes for a fluffier, drier texture.

Roast in the centre of a 400 degree oven about an hour, until a knife slides in with no effort.

Cover with a towel and cool to room temperature, then scoop the flesh into a bowl.

Make a well in all-purpose flour, add milk, a little cold water and a big pinch of salt, and stir with a fork to a shaggy dough.

Add melted butter and keep mixing, then knead in the bowl with a floured hand into a ball; add drops of water if dry or flour if wet.

Knead on a lightly floured surface about a minute to a smooth, relatively stiff, slightly elastic ball.

Wrap and rest 15 to 30 minutes.

Season 1 cup cooked potato with salt and black pepper and mash with a fork, leaving it a little coarse.

Add sliced green onions and finely diced hot green chilies (optional), diced mozzarella, a little sharp cheddar and a generous amount of crumbled feta; mix.

Press into a compact disc, wrap tightly in plastic, shape by hand and refrigerate.

Roll the dough on a well-floured surface into a circle about 10 inches wide, flipping and re-flouring so it does not stick.

Set the 5-inch filling disc in the centre and fold and pleat the dough over it, sealing the folds with water-moistened fingertips.

Flour, flip, press flat into a round, and roll gently to about an inch thick, flouring both sides; finish seam side down.

Slide into a well-buttered non-stick skillet over medium heat, cover and cook 5 minutes until the bottom is light golden brown.

Flip, cover and cook the other side 5 minutes.

Flip back and give the seam side another couple of minutes, brushing butter over the top; optionally cut a small vent hole with a knife.

Cool on a plate or board about 5 minutes, then cut into six with a pizza wheel or mezzaluna; serve with hot honey (honey mixed with chili flakes) and sliced green onions.