300 g milk
700 g flour
pinch of salt
1 tsp sugar
1 tbsp dry yeast
1 tbsp vegetable oil
20 g butter
20 g feta or halloumi cheese (salty)
20 g mozzarella cheese
3 cloves of garlic
bunch of chopped dill
Mix the flour, salt, sugar and dry yeast. Add warm milk and knead an elastic dough. Grease the dough with vegetable oil and cover with a kitchen towel for 20 minutes.
Boil, peel and grate potatoes. Grate the cheese as well. Mix potatoes, cheese, garlic, dill and salt. Make balls from the resulting cheese and potato mass (8-9). Divide the dough into 8-9 balls according to the number of the filling.
Flatten the dough balls and place the filling on it. Pinch the flatbread, collecting the edges of the dough at the top. Turn the stuffed dough up side down and form a flatbread. First flatten with a palm, then gently stretch with your fingers. Then roll out the rolling pin to the desired size flatbread and fry them in a dry pan on both sides. Grease each flatbread with the butter.
“if you have portable el. grill machine, it will ease and fasten cooking process”