Barbecued Masala potato-filled flatbreads

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  • Makes 6
  • Prep 25 mins
  • Total time 35 mins, plus resting

Get ahead

Make the filling the day before and chill. The breads can be prepared up to 1 hour before cooking.

You will need

  • 325g plain flour, plus extra for dusting
  • ½ tsp bicarbonate of soda
  • 300g natural yogurt
  • 2 tbsp rapeseed oil
     For the filling
  • 400g floury potatoes such as Maris Piper or King Edwards, 
        peeled and cut into 2cm dice
  • 2 tbsp rapeseed oil
  • 1 tsp garam masala
  • 1 green chilli, seeds in, finely chopped
  • 6 spring onions, finely chopped
  • juice of ½ lemon
  • 1 x 31g pack coriander, leaves chopped

      For the dip
  • 150g cucumber, coarsely grated and squeezed dry
  • 150ml natural yogurt
  • 1 green chilli, deseeded, finely chopped
  • squeeze of lemon
                   step by step

  • 1Make the filling by placing the potatoes in a saucepan; cover with cold water. Add a pinch of salt, cover with a lid, bring to the boil and simmer for 8 minutes until tender. Drain well.
  • 2Meanwhile, make the dough by mixing the flour, bicarbonate of soda and a pinch of salt in a large mixing bowl. Add the yogurt and oil and stir into the dough with a wooden spoon or your hands. Cover and set aside for 30 minutes.
  • 3Heat the oil in a large frying pan and add the drained potatoes and cook for 3-4 minutes until lightly golden. Mix in the garam masala, chilli and spring onions and cook for a further few minutes, breaking up the potatoes lightly with your spoon, then add the lemon juice and most of the chopped coriander. Season with a pinch of salt and then set aside and allow to cool.
  • 4Shape the dough into 6 balls. On a floured surface roll each ball out to about 15cm in diameter. Put a heaped spoonful of the filling into the centre of each, then bring up the dough around the filling to enclose (flouring your hands will help with this).
  • 5Pat out each filled bread to about 1cm thick and 12cm in diameter and place on a baking tray covered with cling film for up to 1 hour, until you are ready to cook.
  • 6Make the dip by mixing everything together in a bowl; season with salt and pepper to taste.
  • 7When ready to cook prepare the barbecue to medium until the coals turn a pale grey colour. Cook the breads on the barbecue (or on a preheated griddle pan on the hob) for 3-4 minutes on each side until charred and golden. Serve with the yoghurt cucumber dip and reserved coriander sprinkled over.
  • Recipe photography by Craig Robertson
  • Recipe source: adapted from

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