Yield: 12 Pieces
| Measure | Ingredient |
|---|---|
| 4 mediums | Baking potatoes |
| 1 teaspoon | Ground coriander |
| ½ teaspoon | Salt |
| 1 dash | Freshly ground black pepper |
| 1 tablespoon | Lemon juice |
| 1½ cup | Whole wheat flour |
| 1½ cup | Unbleached white flour |
| 1 teaspoon | Dried thyme |
| 1 teaspoon | Salt |
| 2 tablespoons | Canola oil |
| 1 cup | Warm water (115 degrees) |
| \N \N | 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: 4½ gr. (9%); Carbohydrates: 32 gr. (67%); Fat: 5 gr. (24%); Calories: 186 mg.; Cholesterol: 0mg. Exchanges: 1Bread, ⅔ Fat Copyright Whole Foods Market, 1995, wfm@...
() Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias