Creamy Potato And Cauliflower Stuffed Flatbread

Creamy Potato And Cauliflower Stuffed Flatbread

Ingredients

Potato and Cauliflower Filling

2 large baking potatoes

1 large yellow onion

1 head cauliflower

Salt and Pepper

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Flatbreads:

2 cups flour

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons pepper

1 cup Greek Yogurt

1/4 cup olive oil

1/2 cup butter

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Directions:

Potato and Cauliflower Filling

Peel and boil the baking potatoes until tender, then shred.  Cut the onions into small strips and caramelize.  Break the cauliflower apart and chop into small pieces.  Bake the cauliflower for 10 minutes at 400^.  Meanwhile in a large mixing bowl combine the shredded potatoes with the caramelized onions.  Once combined, mix the cauliflower with a pinch each of salt and pepper.

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For the dough:

In a large mixing bowl mix together flour, baking powder, salt, and pepper until all ingredients are incorporated.  In a separate bowl blend the Greek yogurt and olive oil together.  Add the wet ingredients into the dry and mix until a soft dough forms.  

Separate  the dough into six equal sized pieces.  Roll in to a ball.  Roll each into a 6" circle and spoon equal portions of filling into the center of each dough circle.  Fold the outer edges of the circle into the center forming a pocket around the filling.  Roll the pocket flat.  Pan sear each flatbread with butter until golden brown and filling is hot.  Serve with sour cream and a Greek salad.