Sift the flour with the salt, and knead into a soft dough by adding the yogurt, butter, and water.
Cover with a moist cloth and let rise for 1/2 an hour.
Meanwhile, combine ingredients for the potato filling in a bowl and refrigerate until needed.
Knead the dough again, and divide into 8 equal parts, rolling them into small balls. Using a rolling pin, roll out each ball into a round disc approximately 3 inches in diameter.
Place the potato filling in the center of 4 of them, cover with the remaining disks, and roll out into a 4 to 5 inch discs. Brush the breads with soft butter.
Place the stuffed breads on non-stick or well-seasoned cast iron pan on medium-high heat. They can also be cooked on a charcoal grill or pancake griddle. Cook till both sides are golden brown, approximately 2 to 3 minutes per side.
Recipe by Joey Altman, Copyright 2001