Mozzarella
2 potatoes
9 cups all-purpose flour
1 fresh yeast tablet, crumbled
1/2 cup olive oil
Fillling
500g mozzarella cheese, cut into small cubes
4 tomato halves, cut into small cubes
1 tablespoon oregano
2 tablespoons olive oil
Salt to taste
For frying
2 cups all-purpose flour
Aid
Cookie cutter with 15cm diameter
Mozzarella
2 potatoes
9 cups all-purpose flour
1 fresh yeast tablet, crumbled
1/2 cup olive oil
Fillling
500g mozzarella cheese, cut into small cubes
4 tomato halves, cut into small cubes
1 tablespoon oregano
2 tablespoons olive oil
Salt to taste
For frying
2 cups all-purpose flour
Aid
Cookie cutter with 15cm diameter
Flour
1
Bake the potato in 1.5 liters of water until it's mashed
Drain and reserve half a cup of the cooking liquid
Peel the potato and pass it through a ricer. Reserve
2
In a bowl, combine the reserved liquid, half the flour, yeast, olive oil, and potato
Mash with hands until homogeneous
Add the remaining flour gradually, kneading until the dough comes away from hands
Form into a ball and let rest for 40 minutes
3
Knead the dough again and divide it into four equal parts
With the help of a rolling pin, roll out one part onto a smooth surface dusted with flour to a thickness of 0.5cm
Use a cookie cutter to cut the dough
Do the same with the remaining dough
Fillling
In a bowl, mix all the ingredients and reserve
Assembly
1
Place half a spoonful of the filling onto each circle of dough, leaving a 1cm border
Fold in half like a pastry and press the edge with a fork
2
Heat the oil in medium heat, then fry the flatbreads one by one until golden
Drain on paper towels and serve warm.
