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Potato Stuffed Flatbread
- Yield: 2 flatbreads
- Prep Time: 20min
- Cooking Time: 30min
- Total Time: 50min
Ingredients
Flour | About 3 tbsp |
Water | As needed |
Salt | To taste |
Potato | 1 large |
Oil | 1 tbsp |
Whole Cumin | 1 tsp |
Whole Coriander | 1 tsp |
Turmeric Powder | 1 tsp |
Chili Flakes | 1 tsp |
Instructions
- Cook the potatoes until soft, then rinse under cold water to cool.
- Peel and mash the cooled potatoes, trying to avoid any lumps.
- In a small pot, heat some oil on medium-low heat. Add the cumin and coriander seeds.
- Fry the spices until fragrant, then pour the oil and spices into the potato mixture.
- Add the turmeric and salt to taste and mix well.
- Form a mound of flour on a flat surface and add a few pinches of salt, then form a well in the middle.
- Add water a little at a time, mixing with a fork, then with your hand, until a soft sticky dough is formed.
- Divide the dough into equal pieces. Form these pieces into smooth balls.
- Slightly flatten each ball and place a ball of the potato mixture in the center. Pull the dough around and pinch it at the top as if closing a dumpling. Then turn the stuffed dough upside down and gently flatten it.
- Heat a pan on medium-high heat (Make sure it is hot before cooking your first flatbread, or it may become dry).
- When the pan is hot, place the flatbread onto it.
- Flip when one side is charred, and once fully cooked, place aside. Repeat the process with all the other flatbread.
- Make sure to taste the first flatbread to make sure it is cooked through, and that the dough and potato mixture have the right amount of salt.
- Enjoy!
Tip!
Never forget the salt in any bread dough recipe!
Always use a very hot pan to cook flatbread, or they dry out.
These flatbreads can also be made plain without a stuffing, or stuffed with various other ingredients, such as cheese. Feel free to experiment!