The Great Australian Bake Off

Having people over? These tasty, spicy snacks will appease and impress! 


  • Chapati Bread and Potato Pocket Dough

  • 1000g bakers’ plain flour

  • 3 tsp fine table salt

  • 4 tsp dried yeast

  • 4 tbs dried yeast

  • 12 tbs natural Greek yoghurt

  • 3 tbs olive oil

  • 375ml warm milk

  • Extra flour (plain) for rolling /kneading

  • Yoghurt Raita

  • 300g Greek yoghurt (natural)

  • 1 lemon, juice

  • 1 lime, juice

  • 1 Lebanese cucumber, diced

  • 2 tbs mint, fresh

  • Pinch sea salt

  • ½ tsp ground cumin

  • ½ ground coriander

  • Chapati Bread 

  • Oil for frying

  • ½ cup finely chopped coriander

  • 3 cloves garlic crushed

  • 125g butter

  • 2 tsp sea salt flakes

  • Spicy Potato Pockets

  • Oil for frying

  • 2 tbs extra chopped coriander

  • Filling

  • 250g cottage cheese

  • 1 kg Desiree potatoes

  • 2 tsp ground cumin

  • 1 tsp ground coriander

  • 1 tsp fine table salt

  • 1 cup chopped coriander

  • 3 cloves garlic crushed and chopped

  • 1 Birdseye red chilli finely chopped

  • 2 tsp fresh ginger finely chopped


  • Dough:

  • 1.

    Warm milk, combine flour, salt and yeast in a large bowl.

  • 2.

    Add oil, yoghurt and milk to mix to form smooth dough.  Turn out onto a well floured surface and knead until smooth.  Return to bowl and cover with a tea towel and allow to rest for 30 minutes. 

  • Potato Filling:

  • 1.

    Peel and roughly chop potatoes.  Place in a sauce pan and cover with water.  Boil until tender and drain.

  • 2.

    In a bowl combine rest of ingredients and mix well.  Mash potatoes leaving a bit of texture and add to filling, mixing well.

  • To Assemble:

  • 1.

    Chapati Bread:  Using 800g of dough knead in fresh chopped coriander.  Divide into 8 x 100g pieces.  Knead and roll each one out thinly with a rolling pin.  Place on a baking tray lined with glad bake.  Melt butter and add garlic allowing flavour to seep through.  Heat oil in a large non stick frying pan.  Place Chapati one at a time and cook each side until golden and puffed up.  Brush with garlic butter and sprinkle with a pinch of sea salt flakes.  

  • Potato Pockets:

  • 1.

    Divide remaining dough into 16 x 100g portions.  Roll each one out thinly.  Place 2 tbs of filling in centre.  Place another rolled out dough portion on top.  Pinch edges together with your finger tips.

  • 2.

    Run a rolling pin over top gently to flatten and seal pockets.  Heat oil in pan and gently over a medium heat, cook each side until golden.  Brush with garlic butter and sprinkle with chopped coriander.

  • Raita:

  • 1.

    Combine all ingredients & mix well. These pockets can also be baked in the oven at 200C for approx 20 minutes as another option

Nutritional information

Nutritional analysis per serving (32 servings)

  • Energy 367kj
  • Fat Total 22g
  • Saturated Fat 4g
  • Protein 8g
  • Carbohydrate 36g
  • Sugar 2g
  • Sodium 332mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99


Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

3 3 3 3 3
Average Rating
0 comments • 1 rating