Spicy Potato Flatbreads

1Boil the cubed potatoes (2 large) in salted water until tender, about 15-20 minutes. Drain and let them cool slightly.

2In a large mixing bowl, mash the boiled potatoes (2 large) until smooth.

3Add the wheat flour (2 cups), cumin powder (1 teaspoon), coriander powder (1 teaspoon), turmeric powder (½ teaspoon), red chili powder (½ teaspoon), and salt to the mashed potatoes (2 large). Mix well until combined.

4Gradually add water, a little at a time, and knead the mixture into a soft, pliable dough. Cover the dough with a damp cloth and let it rest for 15-20 minutes.

5Divide the dough into equal portions and roll each portion into a ball.

6On a floured surface, flatten each ball and roll it out into a circle about 1/4 inch thick.

7Heat a skillet or tawa over medium heat and lightly grease it with oil.

8Cook each flatbread for about 2-3 minutes on each side, or until golden brown and cooked through. Brush with a little oil if desired.

9Serve the spicy potato flatbreads warm with yogurt or chutney.