Potato-stuffed flatbreads

1. 1

   To make the filling, boil the potatoes for 15 minutes, or until very tender but not breaking apart. Drain well and leave to air dry for a few minutes. Mash with a fork (some texture should remain).

2. 2

   To make the dough, place the flour, salt and oil in a bowl. Gradually mix in 160-180ml/5 ½-6¼fl oz water (or a little more, if needed) to form a dough. Turn the dough out onto a lightly floured work surface and knead for 2 minutes, then place in a bowl, cover with cling film and rest for 15 minutes.

3. 3

   Meanwhile, to make the filling, mix the potato with onion, fresh chilli, salt, chilli flakes and garam masala. Mix thoroughly and divide into eight equal portions.

4. 4

   Divide the dough into eight portions. Roll out each piece of dough on a lightly floured surface into a circle with a diameter of about 7.5cm/3in. Place a potato portion in the centre of each circle and fold the dough over to enclose the filling. Press with your fingertips to seal and roll out again on a lightly floured surface into a circle roughly 15cm/6in in diameter. Try not to let the filling break through the dough.

5. 5

   Heat a frying pan over a medium heat and cook each flatbread for 2 minutes on each side, until beginning to colour. Drizzle up to 1 teaspoon oil over the flatbread and continue to cook for about 1-2 minutes, until golden brown. Keep warm in a stack while the remainder are cooked and wipe the pan every now and again very carefully with kitchen paper to remove any floury bits. Serve hot with some butter on top and yoghurt on the side, if using.

1 serving ≈ 150 g

Nutrition values are estimates. - means data is unavailable.