Name: Potato-Stuffed Flat Bread
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 servings
Ingredients: 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; 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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Potato-Stuffed Flat Bread

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