Gradually add the flour, mixing until the dough comes together and is soft but not sticky. You might need a little more or less flour, so go by feel.
Work the dough on a floured surface for approximately 5-7 minutes, incorporating the flour until it forms a smooth texture.
Transfer the dough into a greased bowl, then cover it with a cloth and leave it in a warm spot to rise until it has doubled in size, which should take roughly 1 hour.
Prepare the Filling:
While the dough is rising, boil the diced potato until tender, then drain and let it cool.
In a pan with a little oil, sauté the onions and peppers until soft.
In a bowl, mix the sautéed vegetables with the boiled potatoes, chopped parsley, and crumbled cheese. Set aside to cool.
Assemble:
After the dough has risen, punch it down and divide it into small balls (golf ball size).
On a floured surface, roll out each ball into a flat circle.
Place a spoonful of the vegetable and cheese filling in the center of each circle.
Fold the dough over the filling and seal the edges, forming a half-moon shape. Press the edges firmly to close.
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