Potato-stuffed flatbreads
Golden stuffed potato flatbreads pan-cooked until crisp and tender, filled with spiced mash and perfect served hot with butter and yoghurt.
Updated : 11 February, 2026
Easy
About 30 min.
Ingredients
For the dough
300 grams
Flour
0.25 teaspoon
Salt
1 tablespoon
Vegetable oil
For the filling
525 grams
Potato
1
Onion
1
Green chilli pepper
0.5 teaspoon
Salt
0.5 teaspoon
Chilli flakes
0.5 teaspoon
Garam masala
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
To prepare the filling, boil the potatoes for 15 minutes, or until very tender but still holding their shape. Drain thoroughly and leave to air dry for a few minutes. Mash with a fork, keeping a little texture rather than making them completely smooth.
Step 2
For the dough, combine the flour, salt and oil in a bowl. Gradually add 160-180ml/5½-6¼fl oz water (adding a little extra if needed) and mix to form a soft dough. Turn out onto a lightly floured surface and knead for 2 minutes. Return to a bowl, cover with cling film and leave to rest for 15 minutes.
Step 3
Mix the mashed potato with the onion, fresh chilli, salt, chilli flakes and garam masala. Combine thoroughly and divide into eight equal portions.
Step 4
Divide the rested dough into eight portions. Roll each piece into a circle about 7.5cm/3in in diameter on a lightly floured surface. Place one portion of filling in the centre, then fold the dough over to fully enclose it. Pinch to seal, then gently roll out again into a circle about 15cm/6in wide, taking care not to let the filling break through the dough.
Step 5
Heat a frying pan over a medium heat. Cook each flatbread for 2 minutes per side, until lightly coloured. Drizzle up to 1 teaspoon of oil over the surface and continue cooking for 1–2 minutes, until golden brown. Stack the cooked flatbreads to keep warm while you finish the rest, wiping the pan occasionally with kitchen paper to remove any excess flour.
Step 6
Serve hot, topped with a little butter and accompanied by yoghurt, if desired.
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