made in Margaritas Lounge Bar
In a bowl, add the flour and little by little the water, mixing gently.
Once we have a slightly wet dough, knead for 3-5 minutes on the counter until you have a pliable soft dough.
Cover it with cling film and place it in the fridge for half an hour to rest.
For the filling, mash the boiled potatoes and add all the seasonings as desired.
For a pan with a diameter of 26 cm, divide the dough into 4 balls.
Dip each ball in a little flour and spread it with a rolling pin about 10-15 cm and fill it with the filling leaving the edges clean.
Close the dough carefully in the shape of a ball and by pressing with your fingers seal the joints.
Place the ball on the counter and carefully open it with the rolling pin to the diameter of the pan.
In a frying pan that has already been heated on medium heat, place the dough without fat. Cook it on one side for 1-2 minutes until it gets a little color, then turn it over.
Brush a little olive oil on the cooked side and turn it over again. Repeat with the other side.
Serve it hot with some yogurt.
For 4 flatbreads
For the dough
600 g ChapatiAtta (Indian flour) or bread flour
340 ml water at room temperature
For the filling
700 grams of boiled potatoes
Garam Masala (Spice Mixture) Garam Masala