Potato, onion and tomato paste flatbread Calories

Make potato, onion and tomato paste flatbread by filling rounds of soft dough with cooked potato, onion and tomato paste, then sealing and cooking them. Keep the filling cool and fairly dry so it is easier to enclose without tearing the dough.

The filling for potato, onion and tomato paste flatbread combines cooked potatoes, softened onion and tomato paste. Black pepper, chili flakes, cumin or parsley are common additions. Mash or finely chop the potatoes so the filling spreads evenly and does not puncture the dough.

Potato, onion and tomato paste flatbread is commonly cooked on a griddle or in a skillet, though an oven works too. Use moderate heat in a pan and turn the bread so the dough cooks through without scorching before the center is hot.

Potato, onion and tomato paste flatbread often splits when it is overfilled, the edges are not sealed, or the filling is wet. Use a modest amount of cooled filling, press the seam firmly closed, and turn the bread gently as it cooks.

Serve potato, onion and tomato paste flatbread warm with plain yogurt, a crisp salad, or fresh vegetables. It also works as a filling breakfast or lunch on its own; a simple side lets the savory potato and tomato filling remain the focus.

Reheat potato, onion and tomato paste flatbread in a covered skillet over low heat, turning it once until warmed through. A few drops of water under the lid can soften the bread. A microwave is quicker but may leave the dough less crisp.

Potato, onion and tomato paste flatbread keeps for about three days in the refrigerator when cooled and stored in a sealed container. Refrigerate it rather than leaving the cooked potato filling at room temperature, and reheat it thoroughly before serving.

Yes, potato, onion and tomato paste flatbread freezes well once completely cool. Separate pieces with parchment, pack them airtight, and freeze. Thaw in the refrigerator or reheat from frozen in a covered pan, checking that the filling is hot throughout.

To make potato, onion and tomato paste flatbread less oily, cook the onion with only a little oil and use a nonstick skillet or dry griddle for the bread. Avoid brushing oil over the dough; a moderate pan temperature helps it cook without sticking.