I use steamed or boiled potatoes to make a lot of stuffing, but I think it’s good because the texture is more alive by frying the potatoes to be shredded. Even though I put a lot of cheese, the bread was big, so it didn’t feel like much. I greased it with butter and baked it, but if I just bake it in a pan, it feels like oven-fired pizza dough. I think it’s good because it doesn’t ferment and can be made in a short time.

▶Ingredients

100g Bread flour

5g Sugar

1g Salt

60g Milk

12g Melted unsalted butter

1 Potato

1/4 Onion

Salt and Pepper

Parsley

200g Mozzarella cheese

▶Recipe

1. Add sugar and salt to flour, mix well, add milk and melted butter, mix with a spatula, and knead by hand for about 5 minutes.

2. Put the dough in a bowl, cover it with cling film and leave it in the refrigerator for about 30 minutes.

3. Shred the potatoes and onions and fry them in a pan. Add salt and pepper and fry until the potatoes are half cooked. Spread out in a bowl and cool.

4. Roll out the dough with a rolling pin and spread half the mozzarella cheese on top. Then, add the fried potatoes and onions, and the remaining mozzarella cheese.

5. Roll up the dough, turn it over, roll it out with a rolling pin, put it on a preheated frying pan, cover it with a lid and bake.

6. When the color on the bottom is browned, turn it over and cook it. When the color is moderate, take it out. (Bake for about 8-10 minutes)
(If you bake without butter in a frying pan, you can taste the dough more like an oven-dried pizza – highly recommended)