INGREDIENTS

INSTRUCTIONS

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

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Nutrition (calculated from recipe ingredients)
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Calories: 48
Calories From Fat: 17
Total Fat: 1.9g
Cholesterol: 4.4mg
Sodium: 203mg
Potassium: 152.5mg
Carbohydrates: 6.3g
Fiber: <1g
Sugar: 1.1g
Protein: 1.6g