Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Flatbread
Georgia Tested
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 ts Olive Oil
1/3 c Onions -- finely chopped
1 c Cooked Potato -- diced
2 tb Yogurt -- low-fat PLAIN
1/4 c Feta Cheese -- crumbled 2oz
1/4 c Parsley -- chop coarsely
-or Cilantro... prefer Pars
2 Scallions -- thinly sliced
1/2 ts Salt
Salt and Pepper to taste
: To prepare filling: Heat oil in a nonstick
skillet over medium-high heat. add onions and cook,
stirring, until lightly brown, about 3 minutes. Remove
from heat and set aside.
: Using a potato masher, mash the potatoes until
smooth, blending in yogurt and the reserved onions.
Add feta, parsley, scallions, and salt and pepper. set
aside.
: To make dough: Set oven rack in lowest
position. If you have quarry tiles or a baking stone,
place on the rack. Preheat the oven to 450 Degrees F.
Lightly oil 2 baking sheets or coat them with nonstick
cooking spray.
: In a large bowl, combine 1 cup of the flour
with the baking soda and salt. stir in yogurt.
gradually add just enough of the remaining flour until
the dough has lost its stickiness and can be worked
with your hands. Turn the dough out onto a lightly
flour work surface and knead until soft and slightly
elastic, 3 to 4 minutes. divide the dough into 8 equal
pieces.
: To assemble and bake breads: Working with one
piece at a time, and keeping the remaining dough
covered, flatten the dough with the palm of your hand,
then either stretch or roll out the dough to a circle
6 to 8 inches in diameter.
: Spoon 2 Tb of the filling on the the center of
the dough. Gently stretch the edges of the dough over
the filling until you have a dough-covered mound.
Pinch pleats closed and then, with the palm of your
hand, gently press down on the top of the mound to
flatten it. Turn the bread over and press again on the
other side. this will push the filling to the edges of
the bread. It should now be not more than 1/2 : thick
and 7 to 8 inches in diameter.
: Transfer the filled circles, pleated side
down, to a prepared baking sheet. Once the first
baking sheet is full bake the breads on the lowest
rack (or with the sheet directly on the quarry tiles
or baking stone)) for 6 to 8 minutes or until the
breads are lightly browned on the bottom. Assemble the
remaining breads while the first batch bakes. Remove
the breads from the oven and transfer to a basket
lined with a towel. Bake the remaining breads in the
same fashion. Serve hot.
