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Mar 29

Written by: SuperUser Account
Monday, March 29, 2010 

For dough mix
1 cup milk
half a cup yogurt
half a cup olive oil
1 egg, seperated
1 tsp salt
1 tbsp sugar
all purpose flour
2 tsp dry  yeast

  For filling
5 potatoes, boiled and mashed
2 green chilli pepers, diced
1 onion, finely chopped
Handful parsley, chopped
1 tbsp red pepper paste
Olive oil



Combine 1 cup milk and sugar. Heat it to get lukewarm milk. Sprinkle dry active yeast, do not stir.
Keep it in a warm place for 15 minutes. When it gets double in size, mix all other ingredients by,
gradually adding flour in a large mixing bowl. Punch dough down. Turn dough out onto a lightly,
floured surface. To knead dough, fold it over and push down with the heel of your hand.
Turn the dough and push down again. Repeat this process until dough is smooth and elastic.
To let dough rise, cover it with a clean towel and place it in a warm, draft- free location such as upper,
rack of cool oven. Meanwhile to prepare filling, a medium pan, sauté diced onion in olive oil until lightly,
browned. Add green chilli peppers and pepper paste. Stir to combine. Add mashed potato. Adjust salt and, black pepper. Sprinkle chopped parsley and turn the heat off. Set that aside to cool room temperature. To see if dough has doubled in size and is ready to be shaped, press two fingers half, inch into the center. Remove your fingers if indentations remain, the dough is ready to be punch down. To punch down, push, your fist into the center. Use your fingers to pull dough edges into the center. Divide the dough into two balls. Roll one of them as thin as you can roll. Spread the potato mixture evenly on the surface of dough.Tightly roll up and get two edges stick together. Cut them into half, inch slices. Place them on to the greased baking pan.Repeat the process for another dough ball. When you finish all slices, brush their tops with egg yolk and bake that in 180c,pre-heated oven until golden brown. Enjoy

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