Flatbread Potato Cheese Filling

재료

These ultra-soft flatbreads filled with creamy potato and melted cheese are dangerously addictive. I’ve made them twice this week — they’re so tender they practically melt in your mouth.

Does anyone know what they’re called and where they originate from?

Dough

Flour — 700 g

Warm milk — 500 g

Salt — 14 g

Sugar — 10 g

Instant dry yeast — 3 g

Egg yolk — 1 egg

Filling

Potatoes — 400 g

Mozzarella — 500 g

Salt — to taste

방향

Divide the dough into 60 g balls. Shape the filling into 90 g balls, enclose the filling inside the dough, pinch to seal, then gently roll into 8–9 inch flat circles. Fry on pan from both sides and gently brush with melted butter.