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1
To prepare filling: Heat oil in a nonstick skillet over medium-high heat.
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2
Add onions and cook, stirring, until lightly brown, about 3 minutes.
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3
Remove from heat and set aside.
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4
Using a potato masher, mash the potatoes until smooth, blending in yogurt and the reserved onions.
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5
Add feta, parsley, scallions, and salt and pepper.
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6
Set aside.
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7
To make dough: Set oven rack in lowest position.
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8
If you have quarry tiles or a baking stone, place on the rack.
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9
Preheat the oven to 450F (230C).
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10
Lightly oil 2 baking sheets or coat them with nonstick cooking spray.
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11
In a large bowl, combine 1 cup of the flour with 1/2 teaspoon baking soda and 1/2 teaspoon salt.
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12
Stir in yogurt.
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13
Gradually add just enough of the remaining flour until the dough has lost its stickiness and can be worked with your hands.
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14
Turn the dough out onto a lightly floured work surface and knead until soft and slightly elastic, 3 to 4 minutes.
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15
Divide the dough into 8 equal pieces.
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16
To assemble and bake breads: Working with one piece at a time, and keeping the remaining dough covered, flatten the dough with the palm of your hand, then either stretch or roll out the dough to a circle 6 to 8 inches in diameter.
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17
Spoon 2 Tb of the filling on the the center of the dough.
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18
Gently stretch the edges of the dough over the filling until you have a dough-covered mound.
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19
Pinch pleats closed and then, with the palm of your hand, gently press down on the top of the mound to flatten it.
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20
Turn the bread over and press again on the other side.
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21
This will push the filling to the edges of the bread.
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22
It should now be not more than 1/2 inch thick and 7 to 8 inches in diameter.
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23
Transfer the filled circles, pleated side down, to a prepared baking sheet.
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24
Once the first baking sheet is full bake the breads on the lowest rack (or with the sheet directly on the quarry tiles or baking stone) for 6 to 8 minutes or until the breads are lightly browned on the bottom.
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25
Assemble the remaining breads while the first batch bakes.
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26
Remove the breads from the oven and transfer to a basket lined with a towel.
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27
Bake the remaining breads in the same fashion.
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28
Serve hot.
