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1
In a mixing bowl combine flour, sugar, yeast, and salt, and mix on low speed for one minute.
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2
Add water and mix on low speed for one minute.
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3
Add in the butter and knead until smooth and elastic, about 10-15 minutes at medium speed.
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4
Cover the dough and let rise in a warm place for about 30 minutes. After that, punch the dough down and make a round ball and allow to rise for 10 minutes .
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5
In a pan heat 1/2 tablespoon olive oil over medium high heat, add garlic and mix until slightly softened. Next add onion, salmon, and prepared (or leftover) mashed potatoes. Mix until onion is softened and everything is heated through. Add tomato, bell pepper, black pepper and salt. Mix well and heat everything through.
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6
Now take the ball of dough and roll out with a rolling pin until you get a large square that is about 1/8-inch thick. Using a 5 inch diameter round cutter, cut 6 dough rounds. Take a round and fold it in half. Make 2 incisions in the dough with a sharp knife - the incision should be in the shape of the half circle, about a half inch inside of the edge - but don't cut all the way to the center of the circle or you'll create a free floating piece of dough in the center - it should still be connected. Place on a greased baking tray. Unfold the dough and you'll see your circle, with a partially cut out circle in the middle. Next shape the center piece of the dough into a bowl shape (it will hold the filling) and wrap the outside pieces of dough up around the dough to keep it sturdy (see photo). Allow dough to rise for 10 minutes.
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7
Now place one tablespoon of filling mixture in the middle of each dough 'bowl'. Beat three eggs until light and frothy. Now pour some egg (about half an egg) into each dough bowl on top of the filling (but not on the crust). Whisk the fourth egg and brush it on top of the exposed surfaces of the dough.
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8
Bake the bread for about 25 minutes at 220C degrees or until golden brown.
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9
Serve hot with tomato sauce or green chutney.
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10
Enjoy.
