Ingredients
3-4 medium potatoes
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
2 teaspoons cumin
1 teaspoon sea salt
3 tablespoons olive oil
1 cup water
cayenne
salt
fresh ground pepper, to taste
1 tablespoon freshly squeezed lemon juice
to taste
Directions
1Boil potatoes in salted water to cover, until tender.
2While potatoes cook, mix the flours, cumin, and 1 teaspoon of salt.
3Add 2 tablespoons of oil, then water.
4Mix until this becomes a defined ball of dough.
5Remove and knead until smooth, adding flour or water as necessary.
6Cover dough with plastic wrap and set aside while preparing potatoes.
7When potatoes are finished, remove, drain and mash them with cayenne, salt, pepper, lemon juice, olives and 1 tablespoon of oil.
8Taste and adjust seasonings as necessary.
9On a lightly floured surface, roll dough into 12-inch long snake and cut into 12 pieces.
10Roll each piece into about 4-inch round.
11Spoon 1-2 tablespoon of potato mixture into round, then fold over edges to enclose completely.
12Pinch dough closed and press down to distribute filling evenly.
13Heat a large cast iron pan over medium-high heat for 2-3 minutes.
14Add another tablespoon of oil to skillet, then pour out (you just want a thin film of oil on pan).
15Cook each bread for about 3 minutes per side, until brown spots appear.
16Repeat until all are done.
17Serve hot or room temperature.
3-4 medium potatoes
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
2 teaspoons cumin
1 teaspoon sea salt
3 tablespoons olive oil
1 cup water
cayenne
salt
fresh ground pepper, to taste
1 tablespoon freshly squeezed lemon juice
to taste
Directions
1Boil potatoes in salted water to cover, until tender.
2While potatoes cook, mix the flours, cumin, and 1 teaspoon of salt.
3Add 2 tablespoons of oil, then water.
4Mix until this becomes a defined ball of dough.
5Remove and knead until smooth, adding flour or water as necessary.
6Cover dough with plastic wrap and set aside while preparing potatoes.
7When potatoes are finished, remove, drain and mash them with cayenne, salt, pepper, lemon juice, olives and 1 tablespoon of oil.
8Taste and adjust seasonings as necessary.
9On a lightly floured surface, roll dough into 12-inch long snake and cut into 12 pieces.
10Roll each piece into about 4-inch round.
11Spoon 1-2 tablespoon of potato mixture into round, then fold over edges to enclose completely.
12Pinch dough closed and press down to distribute filling evenly.
13Heat a large cast iron pan over medium-high heat for 2-3 minutes.
14Add another tablespoon of oil to skillet, then pour out (you just want a thin film of oil on pan).
15Cook each bread for about 3 minutes per side, until brown spots appear.
16Repeat until all are done.
17Serve hot or room temperature.
