Just Potatoes & Ground Beef! Soft and fluffy! The best flatbread recipe

Ingredients

• 400 g Potatoes (starchy (Russet) potatoes, peeled and diced)
• 200 ml Potato Broth (store‑bought or homemade)
• 1 tsp Salt (kosher or table salt)
• 1 tbsp Granulated Sugar (regular white sugar)
• 1 Egg (large, room temperature)
• 1 tsp Dry Yeast (active dry yeast)
• 700 g All‑Purpose Flour (sifted)
• 2 tbsp Olive Oil (extra‑virgin, for dough)
• 1 Onion (medium, finely chopped)
• 500 g Ground Beef (80% lean)
• 1 tsp Ground Coriander (ground seeds)
• 1 tsp Paprika (sweet paprika)
• 0.25 tsp Black Pepper (freshly ground)
• 50 ml Water (room temperature)
• 1 cup Frying Oil (neutral oil such as canola or vegetable oil)

Instructions

1. Dice the potatoes

   Peel the potatoes and cut them into uniform 1‑cm dice.

   Time: PT5M

2. Boil potatoes until soft

   Place the diced potatoes in a large pot, cover with water, and bring to a boil. Cook for about 15 minutes, or until a fork slides in easily.

   Time: PT15M

   Temperature: boiling

3. Drain and return potatoes

   Drain the potatoes in a colander and return them to the pot or a large bowl.

   Time: PT2M

4. Make the dough

   To the warm potatoes add potato broth, 1 tsp salt, 1 tbsp sugar, the egg, yeast, flour and olive oil. Mix with a wooden spoon until a soft, slightly sticky dough forms.

   Time: PT10M

5. Let the dough rise

   Cover the bowl with a clean kitchen towel and let the dough rest in a warm place for 40 minutes.

   Time: PT40M

6. Prepare the filling – chop onion

   Finely chop the onion while the dough is rising.

   Time: PT5M

7. Mix the meat filling

   In a separate bowl combine ground beef, chopped onion, 1 tsp salt, 1 tsp ground coriander, 1 tsp paprika, 1/4 tsp black pepper and 50 ml water. Mix until just combined; avoid over‑mixing.

   Time: PT5M

8. Shape the dough pieces

   Turn the risen dough onto a lightly floured surface. Divide into 12 equal portions, roll each into a ball, then flatten each ball into an 8‑cm disc using a rolling pin.

   Time: PT10M

9. Fill and seal the peremech

   Place about 1‑2 tbsp of the meat filling in the centre of each disc. Fold the edges over and pinch to seal, shaping into a half‑moon or round bun.

   Time: PT10M

10. Heat the oil

    Pour about 1 cup of frying oil into the pan and heat over medium‑high heat until it reaches 175 °C (350 °F). Use a thermometer for accuracy.

    Time: PT5M

    Temperature: 175°C

11. Fry the peremech

    Working in batches, gently place the peremech into the hot oil. Fry 3‑4 minutes per side, turning once, until golden brown and cooked through.

    Time: PT45M

    Temperature: 175°C

12. Drain and serve

    Remove the fried peremech with a slotted spoon and place on a plate lined with paper towels to drain excess oil. Serve hot.

    Time: PT5M

Nutrition Facts

Calories

390

Protein

15 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Potatoes: Sweet potatoes
• Instead of Potato Broth: Vegetable broth
• Instead of Granulated Sugar: Honey (reduce other liquids)
• Instead of Egg: 1/4 cup applesauce (binding)
• Instead of Dry Yeast: Instant yeast (same amount)
• Instead of All‑Purpose Flour: Bread flour
• Instead of Olive Oil: Vegetable oil
• Instead of Onion: Shallots
• Instead of Ground Beef: Ground lamb, Ground pork
• Instead of Paprika: Smoked paprika
• Instead of Black Pepper: White pepper
• Instead of Frying Oil: Canola oil

Equipment Needed

• Cutting Board
• Chef Knife
• Large Pot
• Colander
• Mixing Bowl
• Measuring Cups and Spoons
• Wooden Spoon
• Kitchen Scale (optional)
• Rolling Pin
• Frying Pan or Deep Fryer
• Slotted Spoon
• Plate with Paper Towels

Critical Steps — Do Not Skip

• Boiling potatoes until soft
• Letting the dough rise for 40 minutes
• Sealing the dough edges around the filling
• Frying at the correct oil temperature (175 °C)

Chef Tips from the Video

• Using potato broth instead of water adds extra flavor to the dough
• A splash of olive oil in the dough keeps it tender
• For extra aroma, add a pinch of cumin to the meat filling
• After frying, let peremech rest on a rack for a minute before serving to keep the crust crisp

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat in a skillet or oven to regain crispness.

Freezer: Cool completely, then freeze in a single layer on a tray before transferring to a zip‑lock bag. Lasts up to 2 months. Reheat directly from frozen in a hot oven.

Room temperature: Best eaten the same day; can sit at room temperature for up to 2 hours.

Make-Ahead Tips

• The dough can be prepared a day ahead and kept refrigerated; bring to room temperature before shaping
• Filling can be mixed up to 24 hours ahead and stored in the fridge
• Fried peremech freeze well; reheat in a 180 °C oven for 10‑12 minutes for crispness

Frequently Asked Questions