Potato Stuffed Pita Bread Pockets -Middle Eastern (Video Recipe)

VEENA AZMANOV
28Ingredients
20Minutes

Ingredients

US|METRIC
  • 250 milliliters warm water (– 1 cup)
  • 2 1/4 teaspoons instant dry yeast (1 envelope)
  • 2 tablespoons honey
  • 4 tablespoons olive oil
  • 1 tablespoon salt (– 1 tbsp)
  • 380 grams all purpose flour (–, 3 cups +)
  • 60 grams all purpose flour (for kneading, 1/2 cup)
  • 3 cups mashed potato (boiled and mashed or leftover mashed potato, 2 large potatoes)
  • 1/4 cup onions (sauteed, raw works too)
  • 1/2 teaspoon garlic (minced, 1 small garlic)
  • 1/4 cup Parmesan cheese (optional)
  • 1/2 cup parsley (finely chopped)
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 250 milliliters warm water
  • 2 1/4 teaspoons instant dry yeast (1 envelope)
  • 2 tablespoons honey
  • 4 tablespoons olive oil
  • 1 tablespoon salt
  • 380 grams all purpose flour
  • 60 grams all purpose flour (for kneading)
  • 3 cups mashed potato (boiled and mashed or leftover mashed potato)
  • 1/4 cup onions (Sautéed but raw works too)
  • 1/2 teaspoon garlic (minced)
  • 1/4 cup Parmesan cheese (optional)
  • 1/2 cup parsley (finely chopped)
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
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