Potato-Stuffed Flat Bread |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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:
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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