Description
This delicious Indian-inspired stuffed bread features a soft yeast dough filled with a flavorful spiced potato mixture. Braided and baked to a golden perfection, it makes a perfect snack or main course, served warm alongside yogurt or chutney.
Ingredients
Scale
For the Dough:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 teaspoon sugar
- 3/4 cup warm water (about 110°F)
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons olive oil
For the Potato Filling:
- 2 medium potatoes (boiled and mashed)
- 1/2 small onion (finely chopped)
- 1 green chili (optional, finely chopped)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- Salt and black pepper to taste
- 2 tablespoons chopped cilantro
- 1 tablespoon oil or ghee
Optional Toppings:
- Melted butter or egg wash
- Sesame seeds or nigella seeds for garnish
Instructions
- Make the dough: In a small bowl, combine warm water, yeast, and sugar. Let the mixture sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active. In a large bowl, mix the all-purpose flour and salt. Add the yeast mixture and olive oil to the dry ingredients, stirring to form a soft dough. Knead the dough for 5 to 7 minutes until smooth and elastic. Cover and let the dough rise in a warm place for 1 hour or until doubled in size.
- Prepare the potato filling: Heat oil or ghee in a skillet over medium heat. Add cumin seeds and allow them to sizzle and release their aroma for a few seconds. Add finely chopped onions and green chili, sautéing until the onions become soft and translucent. Stir in turmeric powder, garam masala, salt, and black pepper. Add the boiled and mashed potatoes, mixing well to combine all flavors. Cook for an additional 2 to 3 minutes, then stir in chopped cilantro. Remove from heat and let the filling cool completely.
- Assemble the bread: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Once the dough has risen, punch it down and roll it out into a large rectangle or oval shape about 1/4 inch thick. Spread the potato filling evenly down the center third of the dough, leaving space on both sides. Cut slits along both sides of the dough and alternately fold these strips over the filling to create a braided pattern, sealing the ends. Brush the assembled bread with melted butter or egg wash, then sprinkle with sesame seeds or nigella seeds if desired.
- Bake: Place the braided stuffed bread onto the prepared baking sheet and bake in the preheated oven for 25 to 30 minutes, or until the bread turns golden brown and is cooked through. Once baked, allow it to cool slightly before slicing and serving.
Notes
- This stuffed bread is delicious served warm with yogurt or your favorite chutney for dipping.
- Feel free to customize the potato filling by adding peas, cheese, or other spices according to your preference.
- Green chili is optional and can be omitted for a milder taste.
- For a richer flavor, substitute olive oil with ghee in the dough and filling.
