Appetizer for 8

Afghan Stuffed Potato Flatbread

Name: Afghan Stuffed Potato Flatbread
Total time: 100 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 1 cup lukewarm water; 1 1/2 tbsp vegetable oil; 1 1/2 tsp salt; 1/2 tsp instant yeast; 3 cup 1 tbsp bread flour; 2 large potato; 6 stalk green onion; 1 cup fresh cilantro; 1 fresh green chili; 1 tsp ground coriander; 1 tsp salt; 1/2 tsp ground turmeric; 1/2 tsp ground black pepper; 2 1/2 tbsp vegetable oil

Soft yeast dough wraps spiced mashed potatoes, green onion, cilantro, and chili before cooking in an oiled skillet.

$0.40per serving $

100 minstart to table

8servings

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Ingredients

1 cup lukewarm water
1 1/2 tbsp vegetable oil
1 1/2 tsp salt
1/2 tsp instant yeast
3 cup 1 tbsp bread flour
2 large potato
6 stalk green onion
1 cup fresh cilantro
1 fresh green chili
1 tsp ground coriander
1 tsp salt
1/2 tsp ground turmeric
1/2 tsp ground black pepper
2 1/2 tbsp vegetable oil

Steps

Mix the water, 1 tablespoon oil, 1 1/2 teaspoons salt, yeast, and flour into a soft dough, then knead it for 5 minutes.
Cover the dough and let it rest in a warm place for 45 minutes.
Boil the potatoes in salted water for 15 to 20 minutes, drain them, and mash them with the green onion, cilantro, chili, coriander, turmeric, pepper, and remaining salt.
Divide the dough and potato mixture into 8 portions, roll each dough portion thin, fill it with potato mixture, and seal the edges.
Heat the remaining oil in a large skillet over medium heat and cook the flatbreads in batches for 3 to 4 minutes per side, until browned and cooked through.