Appetizer for 8

Afghan Stuffed Potato Flatbread

Name: Afghan Stuffed Potato Flatbread
Total time: 100 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 1 cup lukewarm water; 1 1/2 tbsp vegetable oil; 1 1/2 tsp salt; 1/2 tsp instant yeast; 3 cup 1 tbsp bread flour; 2 large potato; 6 stalk green onion; 1 cup fresh cilantro; 1 fresh green chili; 1 tsp ground coriander; 1 tsp salt; 1/2 tsp ground turmeric; 1/2 tsp ground black pepper; 2 1/2 tbsp vegetable oil

$2.20for 4100 minServes 8

Soft yeast dough wraps spiced mashed potatoes, green onion, cilantro, and chili before cooking in an oiled skillet.

Photo: pickuplimes.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Potatoes, 1.1 lb$0.99/lb typical	1.1 lb	$1.08Typical price
	Green onions, 0.75$1.19 each typical	0.75	$1.02Typical price
	Fresh herbs (cilantro, 0.5$1.49 each typical	0.5	$0.74Typical price
	Canned chiles and chipotles in adobo, 1 oz$0.35/oz typical	1 oz	$0.35Typical price
Total for the servings shown		$4.40

Swaps

Swap potatoes for sweet potatoesabout $0.30/lb more at typical prices

Pantry staples you likely have

Olive and cooking oilCornstarch, vanilla, yeast, cocoaFlourDried herbs, spices and seasoning blendsSalt and pepper

Not included in the cost.

100 minstart to table
Involveddifficulty
8servings as written
$typical cost tier

Middle Eastern Vegetarian Vegan Dairy-free Budget Appetizers Side dishes Snacks Back to school

Typical price

$0.55 per serving$2.20 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 cup lukewarm water
1 1/2 tbsp vegetable oil
1 1/2 tsp salt
1/2 tsp instant yeast
3 cup 1 tbsp bread flour
2 large potato
6 stalk green onion
1 cup fresh cilantro
1 fresh green chili
1 tsp ground coriander
1 tsp salt
1/2 tsp ground turmeric
1/2 tsp ground black pepper
2 1/2 tbsp vegetable oil

Steps

Mix the water, 1 tablespoon oil, 1 1/2 teaspoons salt, yeast, and flour into a soft dough, then knead it for 5 minutes.
Cover the dough and let it rest in a warm place for 45 minutes.
Boil the potatoes in salted water for 15 to 20 minutes, drain them, and mash them with the green onion, cilantro, chili, coriander, turmeric, pepper, and remaining salt.
Divide the dough and potato mixture into 8 portions, roll each dough portion thin, fill it with potato mixture, and seal the edges.
Heat the remaining oil in a large skillet over medium heat and cook the flatbreads in batches for 3 to 4 minutes per side, until browned and cooked through.