Potato Cheese Bread

Leather

• 150 gr high protein flour
• 100 ml liquid milk
• 1 tsp sugar
• 1 tsp salt
• 1 tsp oil
• 1/2 tsp baking powder

Stuffing Ingredients

• 200 gr mozzarella (grated)
• 270 gr peeled potatoes
• 2 tbsp liquid milk/cooking cream
• 1/2 tsp salt
• 1/2 tsp stock powder
• 1/2 tsp pepper
• A little parsley powder

Method

• 1. Steam the potatoes for 15 minutes
• 2. Mix the skin dough, knead until well blended and not sticky to the hands. Round it off, cover with cloth/plastic wrap and let it rest for 30 minutes
• 3. Mash the potatoes until smooth, mix with salt, broth, pepper and parsley powder, stir until well blended
• 4. Roll out the skin dough until it is round and thin, sprinkle the middle with 1/2 mozzarella leaving the skin around it to wrap the cheese and potatoes later, on top of the mozzarella ksh potato mixture then cover again with the rest of the mozzarella, wrap tightly
• 5. Heat the Teflon with super low heat, buy a little oil/margarine in the Teflon, add the dough that has not been wrapped, cook for 6 minutes over low heat, then turn the dough over and cook for another 6 minutes until the skin is browned and cooked.
• Nb: the skin must be rolled out thin, so that it fits with the filling, the skin is wide enough to wrap all the stuffing, I didn't roll it thin before, so not wide enough to fill it with mozzarella and potato. the sides are a few spoonfuls of mozzarella so it leaks a little when it's baked in Teflon

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