Name: Spiced Potato-Stuffed Flatbread (Aloo Paratha Inspired)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; ¼ tsp salt; 1 tbsp olive oil; ⅔ cup water (as needed for dough); 3 medium potatoes, boiled until fork-tender; A handful of chopped fresh coriander (cilantro); 2 tbsp tomato paste; 2 tbsp olive oil (for filling); Spices: paprika, garlic powder, black pepper, white pepper, chili powder, dried oregano; Salt to taste; Grated cheese (optional; vegetarian or regular); Olive oil or melted butter (as needed; vegetarian or regular); Chopped fresh coriander (to taste, for garnish); Chili powder (to taste, for garnish)

Directions

1. Prepare the Dough

In a large mixing bowl, combine flour, salt, and olive oil. Gradually add water while mixing and kneading until a soft, elastic dough forms. Cover and rest the dough for 15 minutes.

2. Make the Filling

Mash or grate the boiled potatoes in a bowl. Add chopped coriander, tomato paste, olive oil, spices, and salt. Mix well. If using grated cheese, stir it in or keep it aside to add during assembly. Divide the filling into 8 equal portions.

3. Assemble and Fill

Divide the dough into 8 equal balls. On a lightly floured surface, roll each dough ball into a 4-inch circle. Place one portion of the filling (and cheese if kept separate) in the center. Bring the edges of the dough together over the filling and seal at the top, forming a pouch. Place the sealed side down. Repeat for all. Cover and let rest for 30 minutes.

4. Roll and Cook

Gently flatten each dough pouch and roll it out into an 8-9 inch circle. Heat a skillet over medium heat. Cook the flatbread for 2–3 minutes until bubbles form. Flip, brush the top with oil or butter, and cook both sides until golden. Repeat with the remaining flatbreads.

5. Finish and Serve

Stack the cooked flatbreads to keep them soft. For extra flavor, brush with a mixture of oil/butter, coriander, and chili powder. Serve hot with pickles, yogurt, or chutney.