Velibah / Aloo Paratha (Potato Flatbread)

Makes 10 flatbreads

Yeasted flatbread filled with mashed spiced potatoes, pan-fried until golden on a griddle.

prepPeel, wash, and cut potatoes into cubes; cook in water until soft, then drain
240 ml lukewarm water	Mix dough, knead until smooth & elastic	Cover, let rise until almost doubled	Divide dough into 10 pieces, shape into balls	Roll out, fill, seal, shape into disks	Roll to 1/2 cm thick, cook on griddle until golden
1 tsp active dry yeast
1 tsp sugar
1 tsp salt
Close to 360 g all-purpose flour
500 g cooked potatoes (peeled, washed, cubed, cooked until soft)	Sauté onion in oil, add pepper paste	Stir 1 min, add potatoes & spices, mash	Cool filling, shape into 10 balls
1 large onion, diced
75 ml olive or vegetable oil
7.5 ml pepper paste (optional)
1/2 tsp salt
1/2 tsp red pepper flakes
1/2 tsp paprika
1/2 tsp black pepper
More butter or oil to cook

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