Here in Turkey, one of my favourite things for breakfast is a potato poğaca, a sort of bread roll. Unfortunately, the amount of potato is often woefully inadequate. When I visited Georgia a couple of years ago, there were some very nice cheese breads called Khachapuri. I made the cheese bread which was good, but then I decided to substitute a potato filling, and was quite excited with the result.
Ingredients for potato bread
2 small or 1 large boiled potato, mashed with some butter, salt, pepper and red chilli flakes
2 cups all purpose flour
half a teaspoon salt
1 teaspoon dried yeast
I cup of sour milk ( I mixed lukewarm milk and yogurt to achieve this)
Place flour, salt and yeast in bowl. Gradually add milk and mix to a dough. Knead lightly and leave in a covered bowl for at least one hour.
Heat oven to 220 C, 425 F, Gas 7
When dough has risen, knead again and shape into a ball. Pat down into a circle on a floured surface, using the palm of your hand. The circle should be about 2 cm thick.
Spread the mashed potato in the centre of the circle, leaving a wide margin. Bring up the edges of the circle to cover the potato and seal in the middle, so you have a filled ball. With a floured rolling pin, roll out into a disk about 3 cm thick. Turn over so the sealed side is below and put on a baking sheet. Make a hole with your thumb in the centre of the top, so steam can escape. Bake for about 20 mins or until golden and hollow sounding when tapped. You may need five minutes more depending on your oven. Brush over some butter while hot.