Savory Potato and Tomato Flatbreads

1In a large mixing bowl, combine the boiled and mashed potatoes (2 large), chopped tomatoes (2 medium), chopped onion (1 medium), whole wheat flour (2 cups), oil (2 tablespoons), and salt (1 teaspoon).

2Mix the ingredients together until a soft dough forms. If the dough is too sticky, add a little more flour as needed.

3Knead the dough for about 5 minutes until it is smooth and elastic. Cover the dough with a damp cloth and let it rest for 20 minutes.

4After resting, divide the dough into equal portions and roll each portion into a ball.

5On a floured surface, take one ball of dough and flatten it slightly with your hands. Use a rolling pin to roll it out into a circle about 6 inches in diameter.

6Heat a skillet or tawa over medium heat. Once hot, place the rolled-out flatbread onto the skillet.

7Cook for about 1-2 minutes on one side until small bubbles form, then flip it over and cook for another 1-2 minutes until golden brown spots appear on both sides.

8Repeat the process with the remaining dough balls, adding a little oil (2 tablespoons) to the skillet if necessary to prevent sticking.

9Serve the flatbreads warm with yogurt or your favorite chutney.