Ingredients

My measuring cup is 200 ml.

I used double this amount since we’re a big family — if you are too, go ahead and double the recipe! 🙌🏻🧑🏻‍🍳👩🏻‍🍳

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For the Dough

• 250 g flour (2 cups)

• 100 ml warm milk (a little more than ½ cup)

• 1 egg

• 8 g salt (1 tsp, not heaping)

• 30 g room temperature butter

• 15 g sugar (1 flat tbsp)

• 4 g instant yeast (2 tsp)

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For the Filling

• 2 medium boiled and mashed potatoes

• 1 tbsp butter (add while potatoes are still hot)

• Black pepper, salt, red pepper flakes

➡️ Mix everything together and mash well.

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Preparation

1. Put the flour into a mixing bowl and make a well in the center. Add the yeast and warm milk. Let the yeast activate for about 5 minutes.

2. Add the egg and salt, then knead the dough.

3. Once the dough comes together, add the butter and knead again. The dough should be soft — that’s how it’s supposed to be.

   (Note: Dough consistency and taste may vary depending on the quality of your flour! I tried this recipe at a relative’s house during the holidays, and it didn’t turn out right because of the flour 🥲. So yes, flour really does matter! 🥲)

4. Lightly flour your counter, gather the dough into a ball, and divide into portions.

5. Lightly dust each portion and roll it out (not too thin).

6. Spread the potato filling on top, add about 100 g grated mozzarella or cheddar cheese, and fold as shown in the video.

7. Flip it over, gently roll it again with a rolling pin to enlarge it, place on a baking tray, and cover. Let it proof.

8. Once proofed, brush with a beaten egg.

9. Shape as desired and sprinkle with nigella seeds, poppy seeds, or sesame.

10. Bake in a fully preheated 180°C (356°F) oven until golden and cooked through.

Serve with a fresh tomato salad and some tea — absolutely delicious! 🙂‍↔️

Thanks for reading — I’m off now, see you soon inshallah 🙋🏻‍♀️🤗