Ingredients

• 1 1/4 cups whole wheat flour
• 1 teaspoon salt
• 1 teaspoon yogurt
• 2 tablespoons butter
• 1/2 cup water
• Potato Filling, recipe follows
• 4 tablespoons softened butter
• 1 potato, baked, cooled, peeled and mashed
• 1/2 cup yogurt
• 1 small onion, minced
• 1 jalapeno, stemmed, seeded, and minced
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 teaspoon cumin powder
• 2 tablespoons minced cilantro
• 2 teaspoons salt

Instructions

1. Sift the flour with the salt, and knead into a soft dough by adding the yogurt, butter, and water.
2. Cover with a moist cloth and let rise for 1/2 an hour.
3. Meanwhile, combine ingredients for the potato filling in a bowl and refrigerate until needed.
4. Knead the dough again, and divide into 8 equal parts, rolling them into small balls. Using a rolling pin, roll out each ball into a round disc approximately 3 inches in diameter.
5. Place the potato filling in the center of 4 of them, cover with the remaining disks, and roll out into a 4 to 5 inch discs. Brush the breads with soft butter.
6. Place the stuffed breads on non-stick or well-seasoned cast iron pan on medium-high heat. They can also be cooked on a charcoal grill or pancake griddle. Cook till both sides are golden brown, approximately 2 to 3 minutes per side.