Potato-Stuffed Flat Bread

Total Time:
1 hr 15 min
Prep:
45 min
Inactive:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Dough:
  • 1 1/4 cups whole wheat flour
  • 1 teaspoon salt
  • 1 teaspoon yogurt
  • 2 tablespoons butter
  • 1/2 cup water
  • Potato Filling, recipe follows
  • 4 tablespoons softened butter
  • Potato Filling:
  • 1 potato, baked, cooled, peeled and mashed
  • 1/2 cup yogurt
  • 1 small onion, minced
  • 1 jalapeno, stemmed, seeded, and minced
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 teaspoon cumin powder
  • 2 tablespoons minced cilantro
  • 2 teaspoons salt
Directions

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.


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