Potato and cheese flatbreads

Drawing from the parathas of my upbringing led me to these, and you can, of course, add a kick of spice and switch the herbs around to suit your palate. I recommend enjoying these warm with a brush of butter over the top and a bowl of yoghurt to dip. Once made, the dough keeps really well in the fridge for two days.

Method

Prep 30 min

Rest 1 hr

Cook 30 min

Makes 4 medium breads

Grate the cooled potato using the large side of a grater. In a large bowl, combine the flour, chopped herbs, baking powder, pepper and fine salt. Stir through the grated cheese and grated potato, then add the butter and egg. Mix to create a dough, then knead gently until everything is evenly distributed.

Put the dough in a lightly greased bowl, cover with a tea towel and chill in the fridge for an hour.

Divide the dough into four, then either dust a work surface with flour and roll into roughly 20cm circles or, if you find that difficult or it’s particularly hot in your kitchen, roll out the dough between two pieces of greaseproof paper.

Heat a skillet or heavy-based frying pan over a medium-low heat. Lightly oil the pan, then lay in a flatbread and leave it to cook for four to five minutes (don’t be tempted to turn up the heat, because you need the middle to cook without the outside burning). Gently press the flatbread down with the back of a spatula, then flip and cook on the other side for a further three to four minutes. Transfer to a warm plate or low oven, repeat with the remaining dough and serve warm.

Ingredients

1 small potato, boiled, peeled and cooled completely (140g net weight)

200g plain flour

1 tbsp chopped coriander

1 tbsp chopped parsley

½ tsp baking powder

Black pepper

½ tsp fine salt

30g mature cheddar, grated

1 tbsp unsalted butter, softened

1 medium egg

2 tbsp neutral oil