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This traditional Slavic recipe is a savory yeasted flat bread stuffed with mashed potatoes. It makes for a delicious snack or vegetarian meal.
Serves: 3 loaves
For the dough:
  • 1 cup milk
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • 1 tablespoon butter
  • 1 tablespoon sugar
  • 1 cup warm water
  • 5 cups all-purpose flour
  • 2 egg yolks, slightly beaten
  • 2 teaspoons salt
For the filling:
  • 3 large yellow potatoes
  • 3 tablespoons butter
To make the filling:
  1. Peel and dice the potatoes. Place in a medium saucepan and cover with water. Bring to a boil and cook until tender, about fifteen minutes. Drain and cool the potatoes.
  2. Brown the butter in a small saucepan.
  3. Mash the potatoes, then, in small quantities, use a spoon to push the potatoes through a sieve into a medium bowl to make them creamy. Add the browned butter and mix together well. Set aside.
To make the dough:
  1. In a small bowl, sprinkle the yeast over a half cup of warm water. Put butter and sugar in a medium bowl. Heat milk in a small saucepan or in the microwave until hot, then pour ½ cup of it over the butter and sugar. Cool the mixture to lukewarm, then add the yeast and water mixture.
  2. Add the flour and salt to a large bowl. Add the eggs and yeast mixture, plus the remaining milk and water. Stir the dough together, then turn it out onto a floured counter and knead until the dough is smooth.
  3. Cover the dough with a kitchen towel or loosely with plastic wrap and set aside to rise until doubled in bulk, 1.5 to 2 hours.
  4. Turn the dough out on a floured countertop and divide it into three roughly equal portions. Cover each portion with a kitchen towel and let it rise for ten minutes. One piece at a time, take a piece and flatten it in the center with the back of your hand. Place the filling in the center and draw up and pinch the edges together. Let each piece of dough rise for another ten minutes while you preheat the oven.
  5. Preheat the oven to 375°F. After ten minutes, turn each dough piece over and carefully pat it with your hands and roll it out slowly, being careful not to have the filling break through, until it has a 12 inch diameter.
  6. Place one piece of dough on an upside-down baking pan and bake for ten minutes. Take the pan out and flip over the dough. Bake another ten minutes, then remove from the oven and wrap with a damp cloth and place it on a cooling rack.
  7. Take the dough out of the damp cloth and brush it lightly with heavy cream, then with browned butter on both sides. Sprinkle with sugar.
  8. Repeat steps 6 & 7 with the other two doughs.
Recipe by Today We Bake at