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Chalop (potato-stuffed flatbread): recipe illustration
Everyday meals

Chalop (potato-stuffed flatbread)

An Uzbek flatbread stuffed with potatoes and onions, flattened and then cooked in a pan or tandoor. It is eaten hot, crispy outside and soft inside, often for breakfast or as a snack.

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Ingredients

Ingredients

Pâte

Farce

Spices & seasoning

Optional extras

On the side

Nutrition facts

1,114 kcal per serving

Protein
33.8 g
Carbohydrates
182 g
of which sugars
9.8 g
Fat
23.3 g
Fiber
13.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix the flour, salt and lukewarm water to form a soft dough. Knead for 8 minutes, then let it rest for 30 minutes covered with a cloth.
  2. Finely grate the potatoes and onions, then season with salt and pepper. Squeeze the mixture a little to remove excess water.
  3. Divide the dough into 4 balls. Roll each ball into a very thin disc, brush with oil, then place a quarter of the filling on one half.
  4. Fold the dough over the filling to form a half-moon, then seal the edges by pressing firmly. Flatten the flatbread slightly by hand.
  5. Heat the oil in a wide pan over medium heat. Fry the chalop for 4 to 5 minutes on each side until golden bubbles appear.
  6. Drain on kitchen paper and serve hot.

Variations and tips

Meat version. Add 250 g of seasoned minced beef to the filling for a more filling dish.

With what you can find here. Replace the wheat flour with T55 flour and the lukewarm water with water at the same temperature if needed.

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Original Ecomely recipe.