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Wheat cakes with potato filling

Author
Cookinero 29 Dec 2022
19240
Wheat cakes with potato filling

Such cakes - with a variety of fillings - are baked both in Tatarstan and in the Caucasus. At first it seems difficult, but with just a little practice, you will get them easily and quickly.

How to cook Wheat cakes with potato filling

Step 1

Wheat cakes with potato filling

For the dough, mix 2.5 cups flour with salt, baking soda and baking powder in a bowl. Pour in 1 cup of boiling water, stir with a spoon to combine the ingredients, cool slightly. Pour in the oil and knead the dough with your hands until smooth.

Step 2

Wheat cakes with potato filling

Dust the work surface with the remaining flour, turn out the dough and knead until it no longer sticks to your hands. Cover the dough with cling film or a towel and let it rest at room temperature for 1 hour.

Step 3

Wheat cakes with potato filling

For the filling, peel and finely chop the onion and garlic. Heat a couple of tablespoons of oil in a frying pan and fry the onion until golden brown, 10 minutes. Add garlic and cumin, remove from heat and stir.

Step 4

Wheat cakes with potato filling

Boil the potatoes in their skins in salted water. Rinse the cooked potatoes with cold water, peel and mash into a puree. Add onion with garlic and spices and another 3-4 tbsp. l. olive oil. Stir in the filling and chill.

Step 5

Wheat cakes with potato filling

Divide the rested dough into 10 pieces, roll into balls. Roll out each ball on a floured work surface into thin rounds. Grease half of each cake with potato stuffing, not reaching the edge of about 5 mm.

Step 6

Cover with the free half of the cake, do not pinch. Grease a cast iron skillet with oil and heat well. Fry the cakes for 1.5-2 minutes on each side and put in a bowl. Lubricate with more oil and close the lid. Serve hot or cold.

Wheat cakes with potato filling - FAQ About Ingredients, Baking Time and Storage

While all-purpose flour works best for a tender texture, you can substitute with whole wheat flour for a nuttier flavor. However, you might need to adjust the amount of water as whole wheat absorbs more liquid. Start with the recipe amount and add more gradually if needed to achieve a smooth, pliable dough.
Properly stored, these wheat cakes will last in the refrigerator for up to 3 days. Ensure they are in an airtight container to prevent them from drying out.
Yes, you can freeze them! Allow the cooked cakes to cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. They can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and then warm them in a skillet or microwave.
These wheat cakes are delicious on their own, but they also pair well with sour cream, yogurt, or a simple side salad. Pickled vegetables or a dollop of chutney also make a great accompaniment.
Yes, this recipe is vegetarian-friendly as it uses potatoes and other plant-based ingredients for the filling.
Yes, the potato filling can be made a day in advance. Store it in an airtight container in the refrigerator until ready to use. This can save you time when assembling the wheat cakes.
Yes, simply omit the cumin or substitute it with another spice you enjoy, such as smoked paprika for a smoky flavor or a pinch of chili flakes for some heat.

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