With the weather being drastically cooler and the evenings getting shorter, I am wanting comfort food.  Comfort food being carbs, stodge and a bit of spice to add to the mix.

These stuffed breads are inspired by the many varieties offered throughout the world. You can stuff them with almost anything and they seem to be delicious.

Makes 6

Ingredients

For the dough

300g wholemeal flour

Pinch of salt

3 Tbsp vegetable oil

Filling 

3 potatoes, scrubbed 

2 Tbsp oil

1 onion, sliced thinly

1 tsp cumin seeds

1 green chilli, deseed, finely chopped

150g spinach, washed and roughly chopped

2 Tbsp coriander, roughly chopped

Salt to taste

Ghee or oil for cooking

Method

Begin by putting the potatoes on to cook. Place into a suitable sized saucepan, cover with plenty of cold water.  Bring to the boil, then reduce and continue cooking until tender (30 minutes). Drain and set aside.

To make the dough. Combine the flour, salt and oil in a medium sized bowl.  Add 200ml cold water and add a little at a time until the dough comes together.  Add more if needed. Knead the dough until smooth. Cover and rest for 20 minutes.

While the dough is resting, continue making the filling.  

Heat the oil in a medium fry pan, add the onion and cook for 5 minutes.  Add the cumin seeds and continue cooking over a moderate heat for a further 10 minutes or until the onions are soft and golden brown.  Add the chili, spinach and coriander and stir through the onions.  Cook for further 2 minutes so the spinach wilts and the flavours mingle.  Season with salt and set aside.

Peel the skin from the potatoes and place into a bowl, mash the potatoes.  Add the onion mixture. Mix together well. Taste and adjust the salt if needed?

Divide the dough into 6 even sized balls.  Roll each ball into a 7 cm diameter disc. Place about sixth of the filling in the centre.  Pull the edge together to enclose the filling.  Seal the edges with a little water.  Flatten gently with your hands.

Sprinkle over a little flour and roll the breads out to a 15cm circle.  If you are finding the filling is about to poke through then stop rolling.  You do not want them too thin or for the filling to spill out.

Heat a fry pan over moderate heat and add 1 teaspoon of oil or ghee and add the bread.  Cook for 2 minutes and add a little more oil, flip carefully and continue cooking the bread for a further 2 minutes.  Remove and cover with a clean cloth and continue until all the bread is done. 

Enjoy these breads as they are or try adding a little yoghurt and squeeze of lemon.