Cooklist AI

Golden Delight Potato and Spinach Stuffed Flatbread

Name: Golden Delight Potato and Spinach Stuffed Flatbread
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 3/4 tsp salt for the filling; 1 tsp ground cumin; 1 tsp salt for the dough; 1/4 tsp garam masala; 5 oz frozen cut spinach, thawed and squeezed dry; 1 cup water; 3 tbsp vegetable oil; 1/2 cup green onions, thinly sliced; 4 Russet potatoes, peeled and chopped; 1 cup cilantro, roughly chopped; 1/2 tsp ground black pepper; 3 cups all-purpose flour

Create a heartwarming meal with this recipe for Golden Delight Potato and Spinach Stuffed Flatbread. Filled with potato, spinach, green onions, and an array of flavorful herbs, this yeast-free flatbread is fried to a perfect crisped golden hue. Originally modeled after Afghan bolani, this charming v...

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55 min

TOTAL TIME

304

CALORIES

$1.37

PER SERVING

Golden Delight Potato and Spinach Stuffed Flatbread

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Ingredients

12 INGREDIENTS

8 SERVINGS

5 oz frozen cut spinach

thawed and squeezed dry

4 whole russet potatoes

peeled and chopped

1 cup fresh cilantro

roughly chopped

1/2 tsp ground black pepper

3 cups all-purpose flour

Directions

FLATBREAD DOUGH

30 min

PREP TIME

25 min

COOK TIME

55 min

TOTAL TIME

In a medium-sized bowl, stir the all-purpose flour and 1 tsp salt together.

Gradually add in the water and vegetable oil, stirring continuously to form a smooth dough.

Knead the dough on a lightly floured surface for about 3 minutes, until it is soft and elastic but neither sticky nor dry.

Shape the dough into a ball, place it back into the bowl, and cover it to let it rest at room temperature for 30 minutes.

POTATO SPINACH FILLING

Meanwhile, boil the Russet potatoes until they can be easily pierced with a fork, about 15-20 minutes. Drain and let them cool.

Mash the cooled potatoes in a large bowl until just broken up. A little texture is ideal in your mashed potatoes.

Add the spinach, green onions, cilantro, ground cumin, 3/4 tsp salt, garam masala, and ground black pepper to the mashed potatoes. Stir everything together to combine well.

ASSEMBLING THE FLATBREADS

Divide the dough into 8 equal portions and shape each into a ball. Dust your work surface and hands with a little flour, if required.

Roll out one ball of dough at a time on a lightly floured surface into an 8-inch circle.

Spread 1/8th of the potato-spinach filling on one half of the dough circle, leaving a ½-inch border at the edge.

Moisten the border with a little water, fold the dough over the filling, and press the edges together firmly to seal the flatbread.

Repeat the process with the rest of the dough and filling.

COOKING THE FLATBREADS

Heat a large skillet over medium heat and add a teaspoon of oil. When the oil is hot, add a flatbread.

Fry each side of every flatbread for 2 minutes, pressing it gently with a spatula for even cooking. Add a little more oil to the skillet as needed before cooking each new flatbread.

Transfer the cooked flatbreads to a wire rack to prevent them from becoming soggy at the bottom.

Serve the golden flatbreads warm, with a dip of your choice on the side.