@unbit1:

༒︎💔༒︎Téne ༒︎✌️🇸🇩
༒︎💔༒︎Téne ༒︎✌️🇸🇩
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Monday 12 October 2026 18:06:23 GMT
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unsolda0
▄︻┻═┳一 chéf_Brigad ☬☆꧂ :
Hana biye
2026-10-12 21:49:21
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fils_soultana_gimdi
Us Hassane Mahamat :
Les désordonné ☺️
2026-10-13 12:54:30
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mariamhamit2
اسطوره :
2026-10-13 09:38:24
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djiddo.djame.chara
djiddo charara :
🥰🥰🥰🥰🥰🥰wawa machallah samha chadeta habibe
2026-10-12 21:55:29
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fils.de.garim
INA GARIM :
ne detruise pas le femme de beri
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ahmat_tahir_h
AT_HARANE✨️ :
2026-10-13 11:37:02
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sougour.ahamat
Sougour Ahamat :
《une🥰》video《pour🥰》moi🥰
2026-10-12 18:59:42
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wilet__erchila
erchila__bour#_♧ :
2026-10-12 23:07:09
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xr20277
يٌــــوســفٓ الــتٌـوبٓـاوـي02 :
2026-10-12 23:28:40
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🥰
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toroboro514
Oscar Angou :
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£COM}{BOSS}💫 :
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6tolly.hissen
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__ham__dani__
__𝐇𝐚𝐦__𝐝𝐚𝐧𝐢__✪✔︎ :
2026-10-12 19:40:22
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abdrahimmht1
Abdrahim mht :
2026-10-12 20:12:10
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wal.moussa235
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✌️✌️🥰
2026-10-13 12:53:39
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༄𝑴𝑨𝑯𝑨𝑴𝑨𝑻⚔️DG ࿐ :
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masta_002
شيخ العرب :
🤣
2026-10-13 07:30:32
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POTATO FLATBREAD WITH CHEESY TUNA RECIPE BELOW This recipe makes 12 flatbread. Ingredients POTATO DOUGH 550 g potatoes, about 475 g after peeling (1¼ lb / about 1 lb peeled) 1 large egg 5 g salt (¾ tsp) 8 g fresh chives, finely chopped (about 3 tbsp) 50 g shredded mozzarella (scant ½ cup) 300 g all-purpose flour, plus extra for dusting (2½ cups) TUNA FILLING 25 ml olive oil (1½ tbsp) 50 g red bell pepper, diced (⅓ cup) 50 g green bell pepper, diced (⅓ cup) 75 g red onion, finely chopped (1 small onion / ½ cup) 200 g tuna in (sunflower) oil, drained (7 oz / about 2 cans) 75 g sliced green olives (½ cup) 75 ml ketchup (⅓ cup) 100 g shredded cheese, such as cheddar or Gouda (1 cup) 2 g cayenne pepper (¾ tsp) 0.5 g Italian seasoning (½ tsp) EXTRA cheese slices of your choice oil, for frying INSTRUCTIONS Peel the potatoes and cut them into cubes. Cook them in plenty of unsalted water for 15 to 20 minutes, until tender. Drain well. Mash the potatoes right away until smooth. Let cool briefly. Add the egg, salt, chives, mozzarella and flour. Mix well, then knead until soft and smooth. In a bowl, combine the red and green bell pepper, red onion, tuna, olives, ketchup, shredded cheese, cayenne pepper, Italian seasoning and olive oil. Mix until well combined. Lightly dust your work surface with flour. Divide the dough into 12 equal portions and roll each into a ball. Roll each ball into a round, flat circle. Spoon some of the tuna filling onto one half of each circle and top with a slice of cheese. Fold the other half over the filling and press the edges firmly to seal. Place the filled pockets on a sheet of parchment paper. Heat a heavy-bottomed skillet, greased with a little oil, over low to medium-high heat. Cook the potato tuna pockets on both sides until golden brown and cooked through. #food #Recipe #flatbread #cheese #fyp
POTATO FLATBREAD WITH CHEESY TUNA RECIPE BELOW This recipe makes 12 flatbread. Ingredients POTATO DOUGH 550 g potatoes, about 475 g after peeling (1¼ lb / about 1 lb peeled) 1 large egg 5 g salt (¾ tsp) 8 g fresh chives, finely chopped (about 3 tbsp) 50 g shredded mozzarella (scant ½ cup) 300 g all-purpose flour, plus extra for dusting (2½ cups) TUNA FILLING 25 ml olive oil (1½ tbsp) 50 g red bell pepper, diced (⅓ cup) 50 g green bell pepper, diced (⅓ cup) 75 g red onion, finely chopped (1 small onion / ½ cup) 200 g tuna in (sunflower) oil, drained (7 oz / about 2 cans) 75 g sliced green olives (½ cup) 75 ml ketchup (⅓ cup) 100 g shredded cheese, such as cheddar or Gouda (1 cup) 2 g cayenne pepper (¾ tsp) 0.5 g Italian seasoning (½ tsp) EXTRA cheese slices of your choice oil, for frying INSTRUCTIONS Peel the potatoes and cut them into cubes. Cook them in plenty of unsalted water for 15 to 20 minutes, until tender. Drain well. Mash the potatoes right away until smooth. Let cool briefly. Add the egg, salt, chives, mozzarella and flour. Mix well, then knead until soft and smooth. In a bowl, combine the red and green bell pepper, red onion, tuna, olives, ketchup, shredded cheese, cayenne pepper, Italian seasoning and olive oil. Mix until well combined. Lightly dust your work surface with flour. Divide the dough into 12 equal portions and roll each into a ball. Roll each ball into a round, flat circle. Spoon some of the tuna filling onto one half of each circle and top with a slice of cheese. Fold the other half over the filling and press the edges firmly to seal. Place the filled pockets on a sheet of parchment paper. Heat a heavy-bottomed skillet, greased with a little oil, over low to medium-high heat. Cook the potato tuna pockets on both sides until golden brown and cooked through. #food #Recipe #flatbread #cheese #fyp

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