Yields: 8–10 flatbreads
1. The Dough
This is a simple, soft dough that doesn’t use yeast.
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500g All-purpose flour
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250ml Warm milk (or a mix of milk and water)
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50g Butter, melted
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1 Egg (optional, for extra richness)
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1/2 tsp Salt
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1 tsp Sugar
2. The Filling
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600–800g Potatoes, peeled and boiled
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50g Butter
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100ml Hot milk (adjust for creaminess)
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1 Large onion, finely diced and sautéed in butter until golden
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Salt and black pepper to taste
3. For Finishing
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100g Butter, melted (for brushing the outside)
Instructions
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Prepare the Filling: Mash the boiled potatoes with butter and hot milk until very smooth. Stir in the sautéed golden onions. Season well with salt and plenty of black pepper. Keep this warm.
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Make the Dough: In a large bowl, mix the flour, salt, and sugar. Add the warm milk, melted butter, and egg. Knead until you have a smooth, elastic dough (about 5–7 minutes). Let it rest, covered, for 20 minutes.
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Roll and Fry: Divide the dough into balls (about the size of a large egg). Roll each ball into a very thin circle (about 20cm). Fry on a dry, medium-hot skillet for 1–2 minutes per side until light golden spots appear.
Tip: Keep the cooked flatbreads stacked under a clean kitchen towel to keep them soft and pliable; if they dry out, they will crack when folded.
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Assemble: While the flatbread is still warm, place a generous spoonful of potato filling on one half and fold the other half over to create a half-moon.
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The “Glow”: Generously brush both sides of the folded flatbread with melted butter. Stack them on top of each other to let the steam and butter soften them even further.