Potato and Cheese Stuffed Bread

Ingredients

• 2 cup All-purpose flour (Plus extra for dusting)
• 0.5 cup Plain yogurt (Unsweetened)
• 0.25 cup Water (Add gradually as needed to form a soft dough)
• 1 tsp Salt (Divided between the dough and filling)
• 3 Potatoes (Medium potatoes, peeled and cubed)
• 1 cup Shredded cheese (Use a good-melting cheese such as mozzarella or cheddar)
• 0.25 tsp Black pepper (Or to taste)
• 2 tbsp Cooking oil (For greasing and pan-cooking the breads)

Steps

1. 1

   Place the cubed potatoes in a saucepan, cover with water, and boil until completely tender when pierced with a fork, about 12–15 minutes. Drain thoroughly and let them steam briefly so the filling is not watery.

2. 2

   Mash the hot potatoes until smooth. Stir in part of the salt, the black pepper, and the shredded cheese. Mix until evenly combined; the residual heat should soften the cheese. Set the filling aside to cool enough to handle.

3. 3

   In a mixing bowl, combine the flour and the remaining salt. Add the yogurt and gradually mix in the water until a soft, cohesive dough forms.

4. 4

   Turn the dough onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic. Cover and let it rest for about 15 minutes so it becomes easier to roll.

5. 5

   Divide the dough into 4 equal portions. Roll one portion into a small round, place a quarter of the potato-and-cheese filling in the center, and bring the edges up around the filling. Pinch the seam closed.

6. 6

   Gently flatten the filled dough and roll it into a round or oval about _fifth inch thick, taking care not to tear the dough or expose the filling. Repeat with the remaining dough and filling.

7. 7

   Heat a skillet or griddle over medium heat and lightly coat it with oil. Place one stuffed bread in the hot pan and cook for 2–3 minutes, until the underside is golden and browned in spots.

8. 8

   Brush or drizzle the top lightly with oil, turn the bread, and cook the second side for another 2–3 minutes. Continue turning as needed until both sides are crisp and the cheese is fully melted. Cook the remaining breads the same way.

9. 9

   Serve the stuffed breads hot, whole or cut into wedges. Allow the cheese filling to cool for a minute before eating.

Notes

The linked full recipe was not included in the supplied source, so the ingredient quantities and method are reconstructed from the dish description and title and should be verified against the author's website.

Nutrition per serving

• bread
• flatbread
• stuffed bread
• vegetarian
• cheesy
• potato
• pan-cooked
• quick meal