Pastries and dough-based dishes
These soft buns are made by mixing leftover boiled potatoes into the dough and cooking it in a covered pot. They make a convenient late-night snack when you do not want to turn on the oven. Baking powder means the dough does not need to rise, so the buns are ready in half an hour.
Thoroughly mash the leftover boiled potatoes in a bowl. Add the flour, yogurt, cooking oil, baking powder, and salt. Knead until a soft dough forms that does not stick to your hands.
Divide the dough into pieces of about 40 grams and roll them into balls. Press each one lightly to flatten into a bun shape. Brush the tops with egg yolk and sprinkle with nigella seeds.
Arrange the buns spaced apart in a large pot lined with parchment paper, or in the body of a pressure cooker. Cover and cook over low heat for 15 minutes, until the bottoms are lightly browned.
If the pot has a very thin bottom, the buns may burn quickly underneath. Use a heavy-bottomed pot or the body of a pressure cooker, and check frequently after the first 10 minutes. Allergens: contains wheat (gluten), milk and dairy products, and egg.
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