4 md Baking potatoes
1 ts Ground coriander
1/2 ts Salt
1 ds Freshly ground black pepper
1 tb Lemon juice
1 1/2 c Whole wheat flour
1 1/2 c Unbleached white flour
1 ts Dried thyme
1 ts Salt
2 tb Canola oil
1 c Warm water (115 degrees)
Extra canola oil
— for pan frying
Cook or steam potatoes until just tender. Remove from cooking water
and then peel and coarsely mash potatoes. Add coriander, salt,
pepper, and lemon juice. Cover loosely and refrigerate 1 hour.
Meanwhile, mix flours, salt, and thyme in a large bowl. Add oil to
warm water and combine with flour mixture. Knead dough on a floured
surface for about 15 minutes until it forms a smooth ball. Loosely
cover and let dough rest 15 minutes. Then roll dough into a 12″ by 3″
rope. Cut dough into 12 pieces and roll each peace into a 4″ round.
Top each round with 2 Tbl of the chilled potato filling and pinch the
edges of the dough over the filling to form a dumpling. Tap the
filled dough with the rolling pin to flatten. Dust the dough with
flour and roll it into a 7″ circle. Heat the skillet over medium-high
heat. Brush skillet with oil and cook breadsd on each side until
lightly browned, about 5 minutes total. While cooking subsequent
batches place cooked breads covered on a cookies sheet or tortilla
warmer in a 200 degree oven.
Nutritional info Per Serving (one bread): Protein: 4.5 gr. (9%);
Carbohydrates: 32 gr. (67%); Fat: 5 gr. (24%); Calories: 186 mg.;
Cholesterol: 0mg. Exchanges: 1Bread, 2/3 Fat
Yields
12 Pieces
