Description
This Indian-inspired recipe features stuffed bread filled with a spiced mashed potato mixture. Soft, golden, and cooked on the stovetop, these flavorful flatbreads make a perfect side dish or snack. The dough is simple to prepare with all-purpose flour and yeast, while the filling blends cumin, turmeric, chili flakes, and fresh herbs, bringing a delightful warmth and subtle heat to the potato base. Easy to customize and serve warm, these stuffed breads are ideal for pairing with yogurt, chutney, or enjoying on their own.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour
- 1 teaspoon instant yeast
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 3/4 cup warm water (adjust as needed)
- 1 tablespoon olive oil (plus more for brushing)
Potato Filling Ingredients
- 2 medium potatoes, boiled and mashed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili flakes (optional)
- 1/4 teaspoon turmeric
- Salt and pepper to taste
- 2 tablespoons chopped fresh cilantro or parsley
- 1 small green chili, finely chopped (optional)
Instructions
- Prepare the Dough: In a large bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Gradually add the warm water and 1 tablespoon of olive oil while stirring until a soft dough forms. Knead the dough for about 6–8 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and allow it to rise in a warm place for 1 hour, or until it has doubled in size.
- Make the Filling: While the dough is rising, mix the boiled and mashed potatoes with ground cumin, chili flakes if using, turmeric, salt, and pepper to taste. Add the chopped fresh cilantro or parsley and finely chopped green chili if using, blending everything thoroughly for a well-seasoned filling.
- Shape the Stuffed Bread: Once the dough has risen, punch it down gently and divide it into 6 equal portions. Flatten each portion into a circle on a floured surface. Place 1–2 tablespoons of the potato filling in the center of each circle. Carefully bring the edges together to seal the filling inside, pinching to close securely. Gently flatten each stuffed dough ball back into a disk shape, being careful not to let the filling spill out.
- Cook the Stuffed Bread: Heat a skillet or frying pan over medium heat and brush it lightly with olive oil. Place one stuffed bread on the skillet and cook for 2–3 minutes on each side, or until the bread is golden brown and cooked through. Repeat with the remaining stuffed breads, brushing the skillet with oil as needed.
- Serve: Brush the cooked stuffed breads with a little olive oil before serving warm. They are delicious served alongside yogurt, chutney, or as a hearty accompaniment to your favorite main dishes.
Notes
- Serve warm with yogurt, chutney, or as a side to a main dish.
- For a richer filling, add grated cheese to the potato mixture.
- You can substitute whole wheat flour for part of the all-purpose flour to make the bread healthier.
- Adjust the green chili and chili flakes according to your preferred spice level.
- If dough feels sticky during kneading, sprinkle with a little more flour to achieve the right consistency.
