Mash the cooked potatoes in a bowl until smooth, then mix in the shredded cheese and Italian seasonings to make the filling.
In a separate bowl, combine the plain yoghurt and self‑raising flour, stirring until a dough forms, then knead briefly on a lightly floured surface until soft and smooth.
Divide the dough into two equal portions and shape each into a ball.
Roll each ball into a circle about 1 cm thick.
Place half of the potato‑cheese filling in the centre of one circle, gather the edges of the dough around the filling and pinch to seal.
Flip the sealed parcel so the smooth side is up and gently roll into a thick disk, then repeat with the second portion of dough and filling.
Pan‑fry each stuffed bread over medium‑high heat until golden on both sides, or bake at 180°C for about 10 minutes until lightly browned.
Brush the hot breads with melted butter, garnish with chopped fresh parsley, rest briefly and slice into wedges to serve.