Pan-Fried Cheese Potato Bread

In a mixing bowl, combine the strong flour and salt.
Add the milk and melted butter to the dry ingredients, and mix until a dough forms. Knead it on a lightly floured surface until smooth and elastic, about 5 minutes.
Let the dough rest for about 10 minutes, covered with a damp cloth to prevent it from drying out.
3. Assemble the Bread:
Divide the dough into equal portions, depending on the size of bread you prefer.
Roll out each portion into a small circle, about 1/4 inch thick.
Place a spoonful of the potato and mayonnaise mixture in the center of each dough circle. Add a chunk or strips of mozzarella cheese on top of the potato filling.

Fold the dough over the filling, sealing the edges by pinching them together, forming a sealed bread pocket. Make sure the filling is well enclosed to prevent it from leaking out during cooking.
4. Cook the Bread:
Heat a non-stick pan over medium heat. You may lightly butter it if desired, though the dough already contains butter.
Place the filled bread in the pan, and cook for about 3-4 minutes on each side or until golden brown and the cheese inside has melted. The bread should puff up slightly.
5. Serve:
Enjoy your Cheese Potato Bread warm from the pan, ideally when the cheese is melty and gooey.
Optional: Serve with a side of sour cream, or a dipping sauce of your choice for extra flavor.
This Pan-Fried Cheese Potato Bread combines the heartiness of potatoes, the richness of cheese, and the comfort of freshly made bread, all without the need for an oven or complicated ingredients. Perfect for a cozy meal or a satisfying snack!