Stuffed Bread with Potato, Peppers, Cheese, and Parsley

1. Prepare the Dough: Begin by preparing the dough. In a large mixing bowl, combine the dry yeast with the hot milk and hot water. Stir in the granulated sugar and allow the mixture to sit for about 5 minutes. This step activates the yeast, causing it to froth and bubble, which is essential for a good rise.Meanwhile, in a separate bowl, mix the salt into the flour. Gradually add the flour mixture to the yeast mixture, stirring continuously until a soft dough forms. Once the dough starts to come together, turn it out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough is too sticky, add a bit more flour.Shape the dough into a ball and place it in a clean bowl. Cover with a kitchen towel and let it rise in a warm place for about an hour or until doubled in size.
2. Prepare the Filling: While the dough is rising, prepare the filling. Mash the boiled potatoes in a bowl until smooth. Add the finely chopped green and red bell peppers, crumbled Tulum cheese, and chopped parsley to the potatoes. Stir in the olive oil and season with salt and black pepper. Mix thoroughly until the filling is well combined.
3. Shape the Bread: Once the dough has risen, punch it down to release the air. Divide the dough into six equal portions for manageable sizes. Roll each portion into a ball, then flatten it into a circle approximately 1/4 inch thick. Place a generous amount of the potato-pepper-cheese filling in the center of each circle. Fold the edges of the dough over the filling and pinch them together to seal. Gently flatten each stuffed bread with your hands to distribute the filling evenly.
4. Cook the Bread: Heat a non-stick skillet over medium heat and lightly grease it with oil or butter. Place the stuffed breads seam-side down in the skillet. Cook for 3-4 minutes on each side, or until golden brown and crispy. If necessary, cook them in batches to avoid overcrowding the pan.
5. Serve and Enjoy: Transfer the cooked stuffed bread to a plate lined with paper towels to absorb any excess oil. Serve warm for the best taste. These stuffed breads are delightful on their own or can be paired with a dipping sauce like tzatziki or a simple yogurt dip for added flavor.

The Joy of Cooking with Simple Ingredients