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Ingredients

1½ glass warm milk

1 ½ teaspoon of sugar

½ teaspoon of salt

5 grams yeast

2 cups all purpose flour

2 tablespoons oil

3 medium sized potatoes

100 grams cheddar cheese grated

½ liter of water

1 egg yolk

½ cup sesame seeds

Method

1. Pour 1 glass of milk into a bowl and add in the sugar and yeast. Whisk the mixture

2. Add in the flour and mix using a spatula. When most of the flour has dissolved, use your hands to finish the kneading process.

3. Add salt and continue kneading

4. Pour in one tablespoon into the dough and knead for a few more minutes.

5. Use the other tablespoon of oil to coat the dough, cover and set aside for an hour or until the dough doubles in size.

6. Wash, peel and cut the potatoes into small sizes, sprinkle a little salt, add the ½ liter of water and bring to boil.

7. When the potatoes have cooked, set aside in bowl and mash it for two minutes.

8. Add in the ½ liter of milk, cheese and gently mash to a soft consistency.

9. Divide the dough into two balls and set aside

10. Divide the mashed potatoes into two and set aside

11. Dip your fingers into oil and use it to flatten the dough to a relatively small circle

12. Flatten the mashed potato to a circle smaller than that of the dough and place it at the centre of the dough.

13. Pull the sides of the dough over the mashed potatoes to completely envelope it. Carefully fold the dough where the four flips mix and smoothen to a single layer.

14. Turnover and place it in a prepared baking sheet.

15. Use oiled fingers to flatten the potato filled dough into a circle (Do not make it too thin).

16. Brush the surface with the beaten egg yolk.

17. Use oiled fingers or a fork to poke holes all over the surface.

18. Repeat the same procedure with the remaining balls.

19. Transfer to a baking pan and bake for 20 minutes at 180 degrees

20. Enjoy!