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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 to 15 minutes at medium speed.
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4
Cover the dough and let rise in a warm place for about 30 minutes.
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5
After that, punch the dough down and make a round ball and allow to rise for 10 minutes .
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6
In a pan heat 1/2 tablespoon olive oil over medium high heat, add garlic and mix until slightly softened.
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7
Next add onion, salmon, and prepared (or leftover) mashed potatoes.
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8
Mix until onion is softened and everything is heated through.
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9
Add tomato, bell pepper, black pepper and salt.
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10
Mix well and heat everything through.
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11
Now take the ball of dough and roll out with a rolling pin until you get a large square that is about 18 inch thick.
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12
Using a 5 inch diameter round cutter, cut 6 dough rounds.
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13
Take a round and fold it in half.
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14
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 dont cut all the way to the center of the circle or youll create a free floating piece of dough in the center it should still be connected.
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15
Place on a greased baking tray.
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16
Unfold the dough and youll see your circle, with a partially cut out circle in the middle.
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17
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).
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18
Allow dough to rise for 10 minutes.
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19
Now place one tablespoon of filling mixture in the middle of each dough bowl.
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20
Beat three eggs until light and frothy.
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21
Now pour some egg (about half an egg) into each dough bowl on top of the filling (but not on the crust).
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22
Whisk the fourth egg and brush it on top of the exposed surfaces of the dough.
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23
Bake the bread for about 25 minutes at 220C degrees or until golden brown.
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24
Serve hot with tomato sauce or green chutney.
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25
Enjoy.
