Recipe courtesy of Joey Altman

Potato-Stuffed Flat Bread

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


  1. Sift the flour with the salt, and knead into a soft dough by adding the yogurt, butter, and water. 
  2. Cover with a moist cloth and let rise for 1/2 an hour. 
  3. Meanwhile, combine ingredients for the potato filling in a bowl and refrigerate until needed. 
  4. 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. 
  5. 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. 
  6. 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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