Potato Flatbread No yeast No knead

In a bowl, combine the flour, salt, and baking powder. Add the butter and combine well Pro tip - rub the butter into the flour nicely, this will give a nice flaky flatbread.

Then, add milk and combine until you have a soft dough. Add more water or flour as necessary to make a soft dough. Pro tip - You don’t need to knead it, and yet you want all the dry flour completely combined or that the dough is not too wet.

Cover and let rest for 30 minutes (up to 2 hours). You can even keep the dough in the fridge for up to 12 hours.

Wash, peel, and dice the potatoes into equal size pieces about 1 ½ inch. Boil the potatoes in a large pot of cold salted water. Bring to a boil and cook for 10 to 12 minutes until fork tender. Drain the potatoes in a colander and put them back into the same pot on low heat for another two minutes. Cool completely.Pro tip - It is easier to work with cold mashed potato as it does not soften the dough. Alternatively, you can use leftover mashed potatoes.

In a bowl, combine all stuffing ingredients well - mashed potato, herbs, parmesan, salt, pepper. Taste and adjust seasoning. Pro tip - you can also add ½ tsp each of cumin, coriander, paprika, and ¼ tsp of turmeric.

Divide the potato mixture into 8 balls. Then gently knead the dough for just 30 seconds so it becomes smooth. Then, divide the dough into 8 portions too. Pro tip - the potato ball should be slightly smaller or similar to the dough ball. Not too large and not too small either. Otherwise, the flatbread will feel empty.

Take a ball of dough and flatten it into a 4-inch disc (see video). Place the ball in the center of the disc, bring the side up over the ball and pinch the seams together (see video).Pro tip - all you are doing is making a little bun of dough with the potato-filling inside.

Flatten the ball slightly. Cover and let rest for 10 minutes. Pro tip - resting is important so the gluten relaxes otherwise you will find the dough tends to shrink back. Also, it can tear easily and the filling can come out.

Roll each ball of dough into a 6 to 7-inch disc – and set them aside.Pro tip - Gently roll from the middle towards the outer edges. Prick any air pockets to prevent bursting.

Heat a cast-iron skillet or frying pan on medium heat. Place on the first side – once you see bubbles (see video), flip over and brush with melted butter. After 30 seconds, flip again – brush with more melted butter.Pro tip - the butter will give a nice flaky crust to the flatbread but you can also use a smear of olive oil instead.

In general, each flatbread should cook for a minute on each side or about 2 to 3 minutes in total. Pro tip - keep the heat on medium to low heat. Too low will make a dry flatbread and too high will keep it uncooked inside.

Once cooked, wrap in a clean kitchen cloth to keep them soft.Pro tip - wrapping in kitchen cloth will ensure the steam stays in the flatbread keeping it soft.