Dive into the world of no-fuss cooking with this incredibly tasty and easy-to-make savory stuffed bread. Perfect for any time of the day and requiring no oven, this recipe is a testament to the deliciousness of simple, wholesome ingredients. Filled with a flavorful mixture of vegetables and Tulum cheese, and cooked to perfection on the stovetop, this dish is sure to be a hit. Let’s get started!
Ingredients:
- 1 egg
- 200 ml (1 glass) of warm milk
- 200 ml (1 glass) of warm water
- 10 g (1 packet) of dry yeast
- 20 g (1 tablespoon) of granulated sugar
- 8 g (1 teaspoon) of salt
- 540 g (4.5 cups) of 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 (1 cup) of Tulum cheese (or any crumbly cheese you like), crumbled
For frying:
- 400 ml (2 cups) of oil
Instructions:
- Prepare the Dough:
- In a sizable mixing bowl, mix the sugar and yeast into the lukewarm water until fully dissolved. Allow it to rest for 5-10 minutes until it becomes foamy.
- Add the warm milk, egg, and salt. Mix well.
- Gradually add the flour, mixing until the dough comes together and is soft but not sticky. You might need a little more or less flour, so go by feel.
- Work the dough on a floured surface for approximately 5-7 minutes, incorporating the flour until it forms a smooth texture.
- Transfer the dough into a greased bowl, then cover it with a cloth and leave it in a warm spot to rise until it has doubled in size, which should take roughly 1 hour.
- Prepare the Filling:
- While the dough is rising, boil the diced potato until tender, then drain and let it cool.
- In a pan with a little oil, sauté the onions and peppers until soft.
- In a bowl, mix the sautéed vegetables with the boiled potatoes, chopped parsley, and crumbled cheese. Set aside to cool.
- Assemble:
- After the dough has risen, punch it down and divide it into small balls (golf ball size).
- On a floured surface, roll out each ball into a flat circle.
- Place a spoonful of the vegetable and cheese filling in the center of each circle.
- Fold the dough over the filling and seal the edges, forming a half-moon shape. Press the edges firmly to close.
- Fry:
- Heat the oil in a deep frying pan over medium heat.
- Carefully place the stuffed breads in the hot oil, frying them until they are golden brown on both sides.
- Remove them with a slotted spoon and place them on a paper towel to drain excess oil.
- Serve:
- These can be enjoyed either warm or at ambient room temperature. They are perfect for a snack, light meal, or as a part of a larger spread.
This Easy and Fast No-Oven Savory Stuffed Bread recipe is a fantastic way to enjoy a delicious, home-cooked meal without the need for an oven. The combination of soft, fluffy bread filled with a hearty and flavorful mixture makes for a satisfying dish that’s sure to please any palate. Perfect for a quick lunch, dinner, or as a snack, these stuffed breads are a testament to the joy of simple, yet delicious cooking.