0: : To prepare filling: Heat oil in a nonstick skillet over medium-high heat
1: add onions and cook, stirring, until lightly brown, about 3 minutes
2: Remove from heat and set aside
3: : Using a potato masher, mash the potatoes until smooth, blending in yogurt and the reserved onions
4: Add feta, parsley, scallions, and salt and pepper
5: set aside
6: : To make dough: Set oven rack in lowest position
7: If you have quarry tiles or a baking stone, place on the rack
8: Preheat the oven to 450 Degrees F
9: Lightly oil 2 baking sheets or coat them with nonstick cooking spray
10: : In a large bowl, combine 1 cup of the flour with the baking soda and salt
11: stir in yogurt
12: gradually add just enough of the remaining flour until the dough has lost its stickiness and can be worked with your hands
13: Turn the dough out onto a lightly flour work surface and knead until soft and slightly elastic, 3 to 4 minutes
14: divide the dough into 8 equal pieces
15: : 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
16: : Spoon 2 Tb of the filling on the the center of the dough
17: Gently stretch the edges of the dough over the filling until you have a dough-covered mound
18: Pinch pleats closed and then, with the palm of your hand, gently press down on the top of the mound to flatten it
19: Turn the bread over and press again on the other side
20: this will push the filling to the edges of the bread
21: It should now be not more than 1/2 : thick and 7 to 8 inches in diameter
22: : Transfer the filled circles, pleated side down, to a prepared baking sheet
23: 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
24: Assemble the remaining breads while the first batch bakes
25: Remove the breads from the oven and transfer to a basket lined with a towel
26: Bake the remaining breads in the same fashion
27: Serve hot
28: From Gemini's MASSIVE MealMaster collection at www
29: synapse
30: com/~gemini