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Ингредиенты
- 1Â 1/2 tsp Extra virgin olive oil
- 1/3 c. Onions, finely minced
- 1 c. Cooked Potato, diced
- 2 Tbsp. Yogurt, low-fat PLAIN
- 1/4 c. Feta Cheese, crumbled 2oz
- 1/4 c. Parsley, chop coarsely or possibly Cilantro... prefer Pars
- 2 x Scallions, thinly sliced
- 1/2 tsp Salt
- Â Â Salt and Pepper to taste
Инструкции
- To prepare filling: Heat oil in a nonstick skillet over medium-high heat. add in onions and cook, stirring, till lightly brown, about 3 min.
- Remove from heat and set aside.
- Using a potato masher, mash the potatoes till smooth, blending in yogurt and the reserved onions. Add in feta, parsley, scallions, and salt and pepper. set aside.
- To make dough: Set oven rack in lowest position. If you have quarry tiles or possibly a baking stone, place on the rack. Preheat the oven to 450 Degrees F. Lightly oil 2 baking sheets or possibly coat them with nonstick cooking spray.
- In a large bowl, combine 1 c. of the flour with the baking soda and salt. stir in yogurt. gradually add in just sufficient of the remaining flour till 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 till soft and slightly elastic, 3 to 4 min. divide the dough into 8 equal pcs.
- 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 possibly 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 till you have a dough-covered mound. Healthy 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 possibly with the sheet directly on the quarry tiles or possibly baking stone)) for 6 to 8 min or possibly till 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 warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 8 servings | |
| Calories 37 | |
| Calories from Fat 18 | 49% |
| Total Fat 2.01g | 3% |
| Saturated Fat 0.91g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 202mg | 8% |
| Potassium 97mg | 3% |
| Total Carbs 3.76g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.83g | 1% |
| Protein 1.27g | 2% |
