I don't normally cook on my cheat days, but given that this is my last real unemployment check till it runs out, and I'm leaving for Texas at the end of the week to see family, I decided to splurge and make TWO meals I wanted for today.
Here's the first. I did slightly over cook it, because the instructions said to cook on medium, and in my opinion, that usually means "medium high." My opinions are often wrong. :)
Also, the honey chili sauce is good, but unecessary. I prefer it without it, but it is kinda dry without a dipping sauce of some kind...
# Cheese and Potato Stuffed Flatbread
Allrecipes
1.0 whole russet potato
1.0 cup all purpose flour
0.25 cup milk
2.0 tbsp water
0.25 tsp salt
1.0 tbsp butter (melted) (dough)
1.0 whole green onion (thinly sliced)
1.0 whole green chilies (minced)
4.0 ounces mozzarella cheese (cut into small cubes)
1.0 ounce cheddar cheese (shredded)
3.0 ounces feta cheese (crumbled)
salt
pepper
3.0 tbsp butter (melted) (dipping sauce)
2.0 tbsp honey
1.0 tsp red pepper flakes
0.5 whole green onions (thinly sliced) (dipping sauce)
2.0 tbsp butter (frying)
1.0 tbsp butter (for brushing)
1 - Preheat the oven to 400 degrees F (200 degrees C).
2 - Place potato in a baking dish, and pierce skins several times with a knife.
3 - Bake potato in the preheated oven until very tender when tested with a knife, about 1 hour.
4 - Remove from the oven, cover with a towel, and cool potatoes to room temperature, about 30 minutes.
5 - Place flour in a bowl, and make a small well in the center with a fork.
6 - Pour milk, water, and salt into the well, and stir with a fork to form a shaggy dough.
7 - Pour in the melted butter for the dough, and continue to mix with a fork until dough begins to come together.
8 - Lightly flour your hand and knead in the bowl until the sides of the bowl are clean, and dough forms into a ball.
9 - Transfer dough to a lightly floured work surface and knead until dough is smooth and slightly elastic, 2 to 4 minutes.
10 - Wrap dough in plastic wrap and set aside to rest for 15 to 30 minutes.
11 - Scoop out the potato into a bowl and mash with the back of a fork, until slightly chunky or completely smooth, as desired.
12 - Add green onions, green chilies, mozzarella, Cheddar, and feta cheese and stir thoroughly to combine.
13 - Season with salt and pepper.
14 - Mash filling into a compact disc, about 5 inches in diameter, in the bottom of the bowl.
15 - Turn filling out onto a piece of plastic wrap. Wrap tightly, give filling a final shaping, and place in the refrigerator until ready to use.
16 - Roll dough out on a well-floured work surface into a 10- to 11-inch circle.
17 - Place chilled filling disc in center of dough circle.
18 - Working around the circle, fold dough up toward the center to cover filling completely, pleating dough as needed and using a moistened finger to stick dough together where it overlaps.
19 - Flour the top, and flip over so the seam side is down.
20 - Again, flour the top of filled dough, and roll gently into an even circle, 3/4- to 1-inch thick.
21 - Melt half the butter for frying in a nonstick skillet over medium heat.
22 - Gently place filled bread in the skillet and cook, covered, until the bottom is a light golden brown, about 5 minutes.
23 - Carefully flip over, and cook, covered, until the other side is golden, about 5 minutes.
24 - Turn bread back over, and brush top and sides with melted butter for brudhing. Cook for 1 to 2 minutes more. If flatbread begins to bulge, poke a small hole with a knife to release steam.
25 - Transfer to a cutting board and cool for 5 to 10 minutes.
26 - Meanwhile, stir honey and pepper flakes together in a small bowl.
27 - Sprinkle flatbread with green onions, cut into wedges, and serve with spicy honey.
