Turkish Potato-Stuffed Flatbread
Ingredients
Dough
- 2 cups warm water
- 1 cup warm milk
- 1 packet dry yeast (10g)
- 1/4 cup vegetable oil
- 1 teaspoon sugar
- All-purpose flour, as needed (approximately 1 kg plus 2 tablespoons)
- Salt
Potato filling
- 8-9 medium potatoes
- 1 onion
- 4-5 tablespoons olive oil
- 1 tablespoon tomato paste
- Salt
- Black pepper
- Optional: 2 handfuls grated cheese
Preparation
Knead the dough until soft and slightly sticky, then let it rise
Peel and boil the potatoes, then drain
Sauté chopped onions in olive oil, add tomato paste and cook for another minute
Add the mixture to the boiled potatoes with spices, mash and mix well
After cooling, optionally add grated cheese
Divide the dough into 12-13 pieces
Divide the potato filling into portions matching the dough pieces and shape into balls
On a floured surface, flatten the dough slightly with hands, place a filling ball in the center and seal tightly
Gently press and enlarge the dough ball
Lightly roll with a rolling pin to the size of your pan without breaking the filling
Cook on a well-heated non-stick pan, flipping frequently until both sides are done
While cooking, brush butter on all sides
Adjust heat to medium during cooking
Optionally, make a plain version with cheese instead of potato filling
Tips
This dish is suitable for freezing
Ensure the pan is very hot for the bread to puff up, set heat just below maximum
No additional oil is needed in the pan, use a cast iron or non-stick pan
For the pan, search online for 'cast iron crepe pan' or similar
