- Level: Easy
- Total: 1 hr 15 min
- Prep: 45 min
- Inactive: 15 min
- Cook: 15 min
- Yield: 4 servings
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.
