Potato-filled flatbread
1 egg
- ¼ cup sunflower oil
- ½ cup of milk
- ¼ cup of water
wheat starch
- 125 g butter – at room temperature
1 tablespoon of red pepper paste
Salt
The remaining melted butter
Black cumin seeds
For the dough: Place the flour in a mixing bowl. Add the salt and mix. Make a well in the center of the flour and add the egg, sunflower oil, milk, and water. Mix with a fork. Transfer the dough mixture to your work surface and knead until it reaches a dough-like consistency. Cover the dough with plastic wrap and let it rest for 10 minutes.
For the filling: Boil, peel, and mash the potatoes. Heat a pan with olive oil. Add the finely chopped onions and sauté until softened. Add the tomato paste and spices and continue sautéing. Add the mashed potatoes and cook, stirring constantly, until the tomato paste is completely incorporated into the potatoes. Finely chop the parsley and add it to the potato mixture, stirring well.
To assemble: Divide the dough into 6 portions. Roll out each portion very thinly to the size of a pastry plate, sprinkling with cornstarch. Brush softened butter all over each piece of dough with your hands and stack them on top of each other. Using a rolling pin, roll out the stacked dough thinly into a rectangle.
Spread the potato filling along the long edge of the rolled-out dough, then fold it over and roll it up. Cut the rolled-up dough with a knife. Place it in the center of your round aluminum baking pan, coiling it around itself. Continue preparing the dough in the same way, coiling and placing it in the center of the pan, leaving a slight gap between them. Once the pastry is ready, melt the remaining butter and brush it over the top. Finally, sprinkle with nigella seeds and bake in a preheated oven at 190 degrees Celsius for 40 minutes.
