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1 hr 15 min
45 min
15 min
15 min
4 servings


Potato Filling:


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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