Spiced Potato and Tomato Flatbreads

1Boil the cubed potatoes (2 large) in salted water until tender, about 15 minutes. Drain and mash them in a bowl.

2In a pan, heat 1 tablespoon of oil (2 tablespoons) over medium heat. Add the cumin seeds (1 teaspoon) and let them sizzle for a few seconds.

3Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.

4Stir in the chopped tomatoes (2 medium), turmeric powder (½ teaspoon), red chili powder (½ teaspoon), and salt (1 teaspoon). Cook until the tomatoes (2 medium) soften, about 5 minutes.

5Combine the mashed potatoes (2 large) with the sautéed onion (1 large) and tomato mixture. Mix well and let it cool slightly.

6In a large bowl, combine the whole wheat flour (2 cups) and remaining salt (1 teaspoon). Gradually add water and knead to form a soft dough. Let it rest for 15 minutes.

7Divide the dough into equal portions and roll each portion into a ball. Flatten each ball slightly.

8Take one flattened dough ball and place a spoonful of the potato-tomato filling in the center. Fold the edges over the filling and seal it well.

9Roll out the stuffed dough ball gently into a flatbread, being careful not to let the filling escape.

10Heat a skillet over medium heat and add a little oil (2 tablespoons). Cook the flatbread for 2-3 minutes on each side until golden brown and cooked through. Repeat with the remaining dough and filling.

11Serve the spiced potato and tomato flatbreads warm with yogurt or chutney.