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How to make potato flat bread with mushrooms, recipe and ingredients:

1/2 cup warm water (125 ml).

1 tbsp sugar and 2 tsp yeast.

1/2 cup warm milk (125 ml).

Stir to combine well.

The yeast should be activated when it becomes foamy, about 10 minutes.

2 1/4 cups flour (360 g).

Add 1 tsp salt to flour.

1 tbsp olive oil.

Add flour to yeast mixture and mix well.

Knead the dough until the surface becomes smooth and shiny, about 3 minutes.

If the dough is sticky, add extra 2 more tbsp of flour to bind the dough.

Cover the dough with food oilcloth and let it rise in a warm place.

The dough should double in size, about 1 hour.

Let's prepare potato and mushroom stuffing for flatbreads.

Finely chop a few mushrooms.

Add 1 tbsp of olive oil to the pan.

Put finely chopped mushrooms and add pepper to taste.

Saute mushrooms for a couple of minutes to remove moisture.

Cut 400 g potatoes into cubes.

Boil potatoes over medium heat for 15 minutes.

Finely chop a few green onions.

Add 1 tsp of salt to boiled potatoes.

5 tbsp milk.

Make potato puree.

Add fried mushrooms and chopped onion to potatoes.

Stir to combine well.

The dough for flat breads has risen well.

Divide into 8 parts and make balls.

Cover the dough with a kitchen towel to keep it from drying out while we cook.

Melt 100 grams of butter.

Roll the dough to a 5-6” circle using a rolling spin (13-15 cm).

Add some potato-mushroom topping.

Do the steps with dough like me.

Roll out the dough with the filling to 5-6” in diameter (15-16 cm).