Crunchy Pocket Breads

Ingredients:

• 1 egg
• 200 ml warm milk
• 200 ml warm water
• 10 g dry yeast
• 20 g granulated sugar
• 8 g salt
• 540 g flour
• 1 potato, peeled and finely diced
• 1 red pepper, finely diced
• 2 green peppers, finely diced
• 1 onion, finely chopped
• A handful of parsley, finely chopped
• 80 g Tulum cheese (or any crumbly cheese), crumbled
• 400 ml oil, for frying

Directions:

1. Prepare the Dough: In a large mixing bowl, dissolve sugar and yeast in lukewarm water. Let sit until foamy (5-10 minutes). Mix in warm milk, egg, and salt. Gradually add flour, mixing until the dough is soft but not sticky. Knead on a floured surface for 5-7 minutes. Place in a greased bowl, cover, and let rise until doubled (about 1 hour).
2. Prepare the Filling: Boil diced potato until tender. Sauté onions and peppers in oil until soft. Mix with potatoes, parsley, and cheese. Let cool.
3. Assemble: Divide risen dough into small balls. Roll each into a circle, place filling in the center, fold and seal into a half-moon shape.
4. Fry: Heat oil in a deep pan. Fry stuffed breads until golden brown. Drain on paper towels.

Prep Time: 1 hour 20 minutes | Cooking Time: 10 minutes | Total Time: 1 hour 30 minutes | Kcal: 320 kcal | Servings: 8