Potato-stuffed flatbreads
These flatbreads are fun to put together and they’re versatile too. You could serve them as a side for a soup, or with a Middle-Eastern themed roast lamb dinner, or even as leftovers for breakfast, reheated in the oven until the bread-y part turns crisp. We like serving them as part of a mezze (also spelled ‘meze’) spread. We have an entire repertoire of veggie and pulse-based dips, inspired by the pre-dinner feasts served in places like Turkey, Syria, Greece and Lebanon; to be honest, we can wolf down enough of these, with this bread, to dispense with a main course altogether. Vegetable dips have fresh, vibrant flavours and colours, especially if you break out beetroot, red capsicum, pumpkin or carrot. See the two recipes we’ve also got this week and see for yourself. Make those, make these, heave them on a platter, slosh around the EVOO (or not; we know it is still expensive), throw around some olives, and break out the raki or arak too if you like that licorice-y style of rocket fuel (we don’t). We guarantee, the good vibes will flow.
If you feel like cooking these one at a time in a pan is a palaver, it really isn’t. We do other cooking or general kitchen jobs while we work our way through all the flatbreads, and you can even get multiple pans going at the same time and cook multiples together. Note that you don’t put any oil in the pan when you cook these.
MAKES 10
300g (2 cups) plain flour
150g (1 cup) wholemeal flour
1½ tsp instant dried yeast
1 tsp salt
2 ½ tbsp extra virgin olive oil
250ml (1 cup) lukewarm water, approximately
Filling
1 very large or 2 medium all-purpose potatoes (about 425g)
3 tbsp extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, very finely chopped
1 tsp cumin seeds
40g (¼ cup) currants
125g crumbed feta
small handful each chopped mint, dill and parsley
Combine the flours, instant yeast and salt in a large bowl, whisking them together to mix well. Make a well in the centre, then add the oil and water. Using your hands, gradually combine the flour mixture with the liquid until a coarse, soft dough forms – add a little extra water if it feels too stiff and dry. Or some more flour if it feels too wet.
Turn the dough out onto a lightly floured surface, then knead for 5-6 minutes or until smooth and elastic; it should feel soft but not sticky. Form the dough into a ball, place it in a lightly oiled bowl, then cover the bowl with plastic wrap. Stand in a draft-free place for about 1 hour or until it has risen and almost doubled in size.
Meanwhile, make the filling. Peel the potato and cut into large pieces, then cook in boiling salted water for 12-15 minutes or until tender. Drain well, then stand in a colander for 8-10 minutes to steam-dry. Return the potatoes to the saucepan and roughly mash.
While the potatoes are drying, heat the oil in a frying pan over medium heat. Add the onion and garlic and cook, stirring often, for 6 minutes or until the onion is soft and translucent. Add the cumin seeds and currants, then cook, stirring, for another 1 minute or until fragrant. Remove from the heat, then add to the mashed potato with the feta, herbs and salt and pepper, to taste. Stir to combine.
Turn the dough out onto a lightly floured surface and cut into 10 even-sized pieces. Working with one piece at a time, roll each into a ball, then roll or press out into a circle about 12cm across. Place a tenth of the filling (about ¼ cup) into the middle of the round, then bring the edges up and over the filling to join, pinching them together firmly to seal. Turn the ball over so the seam side is down, then press or lightly roll out into a flattened round about 14-15cm across.
Heat a large, heavy-based, dry frying pan over medium heat. Cook the breads, in batches, for 5-6 minutes on each side or until light golden and cooked through. Serve warm or at room temperature. Any leftovers can be stored in an airtight container in the fridge for 2-3 days, and reheated to serve.
