| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 45 min |
| Inactive: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 1/4 cups whole wheat flour
- 1 teaspoon salt
- 1 teaspoon yogurt
- 2 tablespoons butter
- 1/2 cup water
- Potato Filling, recipe follows
- 4 tablespoons softened butter
- 1 potato, baked, cooled, peeled and mashed
- 1/2 cup yogurt
- 1 small onion, minced
- 1 jalapeno, stemmed, seeded, and minced
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 teaspoon cumin powder
- 2 tablespoons minced cilantro
- 2 teaspoons salt
Instructions
- Sift the flour with the salt, and knead into a soft dough by adding the yogurt, butter, and water.
- Cover with a moist cloth and let rise for 1/2 an hour.
- Meanwhile, combine ingredients for the potato filling in a bowl and refrigerate until needed.
- Knead the dough again, and divide into 8 equal parts, rolling them into small balls. Using a rolling pin, roll out each ball into a round disc approximately 3 inches in diameter.
- Place the potato filling in the center of 4 of them, cover with the remaining disks, and roll out into a 4 to 5 inch discs. Brush the breads with soft butter.
- Place the stuffed breads on non-stick or well-seasoned cast iron pan on medium-high heat. They can also be cooked on a charcoal grill or pancake griddle. Cook till both sides are golden brown, approximately 2 to 3 minutes per side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 355 |
| Total Fat | 19 g |
| Saturated Fat | 12 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 6 g |
| Sugar | 3 g |
| Protein | 8 g |
| Cholesterol | 50 mg |
| Sodium | 463 mg |
Reviews
Two teaspoons of salt in the filling is just way too much. Don’t know if this is a misprint or not, but just a pinch would be fine. My husband and I followed recipe exactly and couldn’t eat it.