Potato And Herb Stuffed Bread

* Exported from MasterCook *

Potato And Herb Stuffed Bread

Recipe By : Cooking Live Show #8886 (2)
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
for stuffing:
4 medium sized potatoes
1/2 teaspoon red pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/4 teaspoon kosher salt
3 tablespoons chopped fresh coriander leaves
for the bread:
2 cups chapati flour or whole wheat flour
1 cup all-purpose flour
3 tablespoons indian vegetable shortening or light
-- vegetable oil
1 teaspoon kosher salt
1 cup warm water -- about 90 to 100
-- degrees
1/2 cup flour for dusting
1/2 cup melted indian vegetable shortening or
-- light vegetable oil for
brushing

Stuffing: Boil the potatoes in their jackets until very soft. Peel and
mash them thoroughly. Add the remaining stuffing ingredients. Mix well
and set aside. This filling can be prepared ahead and refrigerated for
a day. There is no need to warm the stuffing before filling the bread.

To prepare the bread: Combine flours with salt in a bowl. Reserve
about 1 teaspoon of shortening, and rub the remainder into the flour,
with your finger tips until the mixture resembles coarse meal. Add
most of the water to form a mass. Slowly add more water tablespoons at
a time until dough forms. Brush the work surface and your hands with
the reserved teaspoon of fat. Place the dough on the greased surface,
and knead for 10 to 15 minutes. This will be a very soft and pliable
dough. Put back in bowl and cover with a moist towel or a sheet of
plastic wrap and let it rest, preferably in a warm place, for at least
1/2 hour.

Divide the bread dough and the filling into 12 equal portions. Take
one piece dough and flatten it into a 4-inch round pillow with your
hands. Depress the center slightly and place a portion of the filling
into the depression. Bring the sides of the dough over the filling and
enclose it completely. Press lightly but firmly to flatten it into a
pillow, either between your hands or the work board. With your
fingers, pinch the edges slightly, so that the filling is in the
center and not near the edge where it could break through the dough.
Cover with plastic wrap or a moist towel to prevent drying.

Pick up each pattie and dust with flour. Firmly pat the pattie to make
filling adhere to dough. Roll out to a 6-inch circle dusting with
flour as you go, to prevent sticking. Cover with plastic wrap or moist
towel.

Heat the griddle or frying pan cook each bread for 2 minutes or until
brown spots begin to appear. Flip the bread over and cook for 30
seconds. Brush lightly but thoroughly with melted shortening or oil
and cook on original side for 30 seconds. Brush other side and flip
again. Keep warm in a covered dish or tightly wrapped with foil.

Note: They can also be made several hours ahead and reheated in a 300
degree oven for 10 to 12 minutes.




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