Cover potatoes with skin and cook in water for about 25 minutes. In the meantime, wash and clean the vegetables for the salad and cut them into pieces. Peel onions, cut 1 into strips. Wash parsley, shake dry, chop.
Mix vinegar, salt, pepper and sugar, fold in 4 tablespoons of oil. Mix with the salad ingredients.
Drain the potatoes, rinse with cold water and peel. Cut the potatoes into small pieces. Peel garlic, chop remaining onion and garlic finely. Heat 1 tablespoon of oil in a large frying pan. Fry the potatoes, onion and garlic for about 5 minutes while turning.
Season with salt and chili. Crush it into pieces with a fork, season again.
For the dough, mix 500 g flour and approx. 1/2 teaspoon salt in a bowl, make a depression in the middle. Crumble the yeast into it, mix with 175 ml lukewarm water (not too warm!). Gradually stir in flour from the rim.
Add 1 tablespoon of oil and knead to a smooth dough using the dough hooks of the mixer. If necessary, knead in some more water, but the dough should not be too soft.
Do not let the dough rise, but divide it immediately into 6 portions. Roll out each piece of dough on a little flour to a round thin flat cake (approx. 26 cm Ø). Put 1/6 of the potato mixture on each half of the dough and spread.
Brush the edges of the dough with some water, fold the other half of the dough over the filling and press the edges well.
Heat 1 tablespoon of oil in a pan with a flat rim. Fry the flat cakes individually on each side for about 2 minutes until golden brown. Place in a hot oven (approx. 50° C). Fry the remaining flat cakes with the rest of the oil.
Cut the flat cake into wide strips if necessary. Serve with salad.