*  Exported from  MasterCook  *
                       Potato And Herb Stuffed Bread
 Recipe By     : Cooking Live Show #8886 (2)
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         for stuffing:
    4      medium        sized potatoes
      1/2  teaspoon      red pepper
    1      teaspoon      ground cumin
    1      teaspoon      ground coriander
    1 1/4  teaspoon      kosher salt
    3      tablespoons   chopped fresh coriander leaves
                         for the bread:
    2      cups          chapati flour or whole wheat flour
    1      cup           all-purpose flour
    3      tablespoons   indian vegetable shortening or light
                         -- vegetable oil
    1      teaspoon      kosher salt
    1      cup           warm water -- about 90 to 100
                         -- degrees
      1/2  cup           flour for dusting
      1/2  cup           melted indian vegetable shortening or
                         -- light vegetable oil for
 Stuffing: Boil the potatoes in their jackets until very soft. Peel and
 mash them thoroughly. Add the remaining stuffing ingredients. Mix well
 and set aside. This filling can be prepared ahead and refrigerated for
 a day. There is no need to warm the stuffing before filling the bread.
 To prepare the bread: Combine flours with salt in a bowl. Reserve
 about 1 teaspoon of shortening, and rub the remainder into the flour,
 with your finger tips until the mixture resembles coarse meal. Add
 most of the water to form a mass. Slowly add more water tablespoons at
 a time until dough forms. Brush the work surface and your hands with
 the reserved teaspoon of fat. Place the dough on the greased surface,
 and knead for 10 to 15 minutes. This will be a very soft and pliable
 dough. Put back in bowl and cover with a moist towel or a sheet of
 plastic wrap and let it rest, preferably in a warm place, for at least
 1/2 hour.
 Divide the bread dough and the filling into 12 equal portions. Take
 one piece dough and flatten it into a 4-inch round pillow with your
 hands. Depress the center slightly and place a portion of the filling
 into the depression. Bring the sides of the dough over the filling and
 enclose it completely. Press lightly but firmly to flatten it into a
 pillow, either between your hands or the work board. With your
 fingers, pinch the edges slightly, so that the filling is in the
 center and not near the edge where it could break through the dough.
 Cover with plastic wrap or a moist towel to prevent drying.
 Pick up each pattie and dust with flour. Firmly pat the pattie to make
 filling adhere to dough. Roll out to a 6-inch circle dusting with
 flour as you go, to prevent sticking. Cover with plastic wrap or moist
 Heat the griddle or frying pan cook each bread for 2 minutes or until
 brown spots begin to appear. Flip the bread over and cook for 30
 seconds. Brush lightly but thoroughly with melted shortening or oil
 and cook on original side for 30 seconds. Brush other side and flip
 again. Keep warm in a covered dish or tightly wrapped with foil.
 Note: They can also be made several hours ahead and reheated in a 300
 degree oven for 10 to 12 minutes.
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