Make the dough

• In a bowl, mix the flour with half the salt.
• Add the lukewarm water little by little and knead into a soft, smooth dough.
• Add a drizzle of oil, knead again, cover and let rest.

Prepare the potato filling

• Boil the peeled potatoes until tender, then mash them.
• Mix in the chopped onion, green chili, grated garlic, ground cumin, ground coriander, turmeric and the remaining salt.
• Stir in the chopped cilantro and combine well.

Stuff the flatbreads

• Divide the dough into equal balls and roll each into a small disc.
• Place a portion of potato filling in the center, bring the edges together and seal.
• Flatten gently and roll out again into a round flatbread, dusting with flour as needed.

Cook the flatbreads

• Heat a pan over medium heat and cook each flatbread until bubbles appear.
• Flip, brush with a little oil and cook until golden brown on both sides.

Serve

• Serve the stuffed flatbreads hot, on their own or with a dip of your choice.