Potato-stuffed flatbreads recipe
 These simple, stuffed flatbreads make a cheap and easy lunch option using some basic ingredients. Serve with a little yoghurt or mango chutney for dipping, if you like. 300g/10½oz plain flour, plus extra for dusting¼ tsp salt1 tbsp vegetable oil, plus extra for frying 300g/10½oz plain flour, plus extra for dusting ¼ tsp salt 1 tbsp vegetable oil, plus extra for frying 3 medium-sized potatoes (about 525g/1lb 3oz total weight), peeled and cut into quarters1 medium onion, finely chopped1–2 green chillies, finely chopped½ tsp salt½ tsp dried chilli flakes½ tsp garam masalabutter, to serve (optional)plain yoghurt, to serve (optional) 3 medium-sized potatoes (about 525g/1lb 3oz total weight), peeled and cut into quarters 1 medium onion, finely chopped 1–2 green chillies, finely chopped ½ tsp salt ½ tsp dried chilli flakes ½ tsp garam masala butter, to serve (optional) plain yoghurt, to serve (optional) Method 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).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.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. 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.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. 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). 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). 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. 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. 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. 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. 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. 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. 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. 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. Recipe tips In September 2023 this recipe was costed at an average of £2.77 when checking prices at four UK supermarkets (including the optional serving suggestion). This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.