Potato And Herb Stuffed Flat Bread Recipe
Ingredients
| 1 1/2 cups unbleached all-purpose flour, plus additional flour for kneading | ||
| Whole wheat flour | 1 1/2 Cup (16 tbs) | |
| Salt | 3 Teaspoon, divided | |
| Vegetable oil | 5 Tablespoon, divided | |
| Warm water | 1 Cup (16 tbs) | |
| Potatoes | 2 Large, peeled | |
| 4 green onions, white and green parts, minced | ||
| Cilantro | 1/4 Cup (16 tbs), chopped | |
| Ground cumin | 2 Teaspoon | |
| Ground coriander | 2 Teaspoon | |
| Cayenne pepper | 1/2 Teaspoon | |
| Frozen peas | 1/2 Cup (16 tbs), thawed | |
| Butter | 2 Tablespoon, melted | |
Directions
To make dough, sift all-purpose flour, whole wheat flour, and 2 teaspoons salt into a large mixing bowl.
Make a well in the center of the flour; add 3 tablespoons oil and warm water.
Mix, adding more water one tablespoon at a time if necessary, to make a firm dough.
Gather dough into a ball; turn onto lightly floured surface and knead 8 to 10 minutes or until smooth and elastic.
Cover with a damp towel; let stand 30 minutes.
To make filling, in medium bowl, mash potatoes with a large fork and combine with green onions, cilantro, cumin, coriander, 1 teaspoon salt, and cayenne pepper.
Stir in peas.
Divide dough into 10 balls, each approximately 3 inches in diameter.
Working with one ball at a time (keep remaining dough under damp towel), roll out into 7-inch rounds.
Divide filling, placing 3 to 4 tablespoons in center of each flattened dough round, spreading it into a 4-inch circle.
Pull up edges of dough to enclose filling, gently pressing out the air and pinching edges together to seal.
Pat the filled dough to make a thick, even patty about 6 inches in diameter.
Set prepared rounds aside and keep covered with a damp towel.
Preheat griddle on appropriate setting for 5 minutes.
Combine melted butter with the remaining oil; lightly brush on griddle.
Place three flatbreads on griddle and cook about 8 minutes, or until the undersides are lightly browned.
Brush tops of dough rounds with remaining butter and oil; turn carefully and cook about 4 minutes, or until the other side is browned.
Repeat with remaining dough rounds, cooking up to three at a time.
Serve warm.
Breads can be reheated on the griddle for a minute or so before serving.
Make a well in the center of the flour; add 3 tablespoons oil and warm water.
Mix, adding more water one tablespoon at a time if necessary, to make a firm dough.
Gather dough into a ball; turn onto lightly floured surface and knead 8 to 10 minutes or until smooth and elastic.
Cover with a damp towel; let stand 30 minutes.
To make filling, in medium bowl, mash potatoes with a large fork and combine with green onions, cilantro, cumin, coriander, 1 teaspoon salt, and cayenne pepper.
Stir in peas.
Divide dough into 10 balls, each approximately 3 inches in diameter.
Working with one ball at a time (keep remaining dough under damp towel), roll out into 7-inch rounds.
Divide filling, placing 3 to 4 tablespoons in center of each flattened dough round, spreading it into a 4-inch circle.
Pull up edges of dough to enclose filling, gently pressing out the air and pinching edges together to seal.
Pat the filled dough to make a thick, even patty about 6 inches in diameter.
Set prepared rounds aside and keep covered with a damp towel.
Preheat griddle on appropriate setting for 5 minutes.
Combine melted butter with the remaining oil; lightly brush on griddle.
Place three flatbreads on griddle and cook about 8 minutes, or until the undersides are lightly browned.
Brush tops of dough rounds with remaining butter and oil; turn carefully and cook about 4 minutes, or until the other side is browned.
Repeat with remaining dough rounds, cooking up to three at a time.
Serve warm.
Breads can be reheated on the griddle for a minute or so before serving.
Chef
