Potato-Filled Flatbreads

Ingredients

For the dough:

Flour 4.5 cups

Fresh yeast 50 g

Salt 1 tsp

Water 500 ml

Sugar 40 g

Sunflower oil 5 tbsp

For the filling:

Potatoes 500 g

Onions 2

Green onions 100 g

Salt

Ground black pepper

Garlic 3 cloves

Sunflower oil

Combine the sugar, salt, sunflower oil, and 0.5 cups of flour. Pour 1 cup of boiling water over this mixture. Blend well. Cool until warm. Add the yeast, stir, add a glass of warm water, stir, and add the flour. Knead the dough.

Peel the potatoes and boil until tender, season with salt to taste. While the potatoes are cooking, fry the diced onion in vegetable oil.

Divide the dough into 10 pieces. Mash the cooked potatoes, add the fried onion, and season with pepper. Add the chopped green onions. Place 2 heaping tablespoons of the potato mixture on each piece of dough. Fold the flatbread over itself and pinch the edges. On a lightly floured board, press the flatbread with your hands until it is 1 cm thick and 13-15 cm in diameter.

Fry the flatbreads on both sides in vegetable oil. Combine 3 tablespoons of sunflower oil and garlic pressed through a garlic press. Brush each flatbread with the hot garlic-vegetable oil mixture while it's still hot. Serve the finished flatbreads hot.

Bon appétit!