Recipes

Ingredients

• 2.2 lb (1 kg) to 3.7 lb (1.7 kg) soft type 400 flour
• 1.1 qt (1 l) lukewarm water
• 4 teaspoons salt
• Oil for greasing
• 2.2 lb (1 kg) potatoes
• 1-2 onions
• Ground black pepper
• Salt

Steps

1. Prepare the dough by first pouring 1 liter of lukewarm water and 4 teaspoons of salt into a bowl, then gradually adding flour while vigorously beating and kneading for about 10 to 15 minutes until the dough separates from the bowl and becomes smooth.
2. Shape the kneaded dough into a 'loaf', cut it into 4 parts (dough balls), shape them into balls, cover them with plastic bags, and let them rest for about half an hour.
3. After half an hour, gently re-knead and shape each dough ball again.
4. Clean the onions and chop them finely, and peel the potatoes and grate them using both a fine and coarse grater.
5. In a pot with heated oil, sauté the chopped onions until translucent.
6. Add the grated potatoes to the sautéed onions, season with salt, add plenty of ground pepper, and simmer everything together briefly for 5-6 minutes until the potatoes soften.
7. Roll out the dough with a rolling pin on a floured work surface to the desired thickness.
8. Brush the rolled-out dough with oil.
9. Distribute the prepared potato and onion filling evenly over the dough.
10. Roll the pie into a log or shape of your choice and transfer it to a greased baking sheet.
11. Bake in a preheated oven until the pie is golden brown and thoroughly baked.