# Sift the
flour, and make a pool in the middle of the
flour, put yeast and salt into that pool, and knead the mixture by adding water and
flour little by little, to get a smooth dough.
# Cover the dough and rest it for 1 hour.
# While resting the dough, prepare the stuffing. Roast the finely chopped
onions with oil. Add pounded or grated boiled
potatoes and salt on it. Cook it over low heat for 5 minutes.
# When the stuffing cools down, divide the dough into 18 pieces and shape them into balls. Cover the dough balls and rest them for 15 more minutes.
# Roll each rested dough ball into the plate size by your fingertips.(The reason of not using a roller pin is getting the dough softer)
# put enough stuffing onto the middle of the rolled out dough piece, and close it by shaping as a bag at first, then squeeze the head of the bag to close, and then force on it to flatten it, by this way get a flat
bread.
# After cooking its both sizes in a non-greased pan, spread it with 1 tsp vegetable oil.
# Serve it hot or warm.
