Spicy Potato Stuffed Flatbread for 4 Servings

Instructions:

1. In a large mixing bowl, combine 2 cups whole wheat flour and 0.5 tsp sea salt. Make a well in the center and add 1 tsp olive oil and 1 tbsp Greek yogurt. Slowly pour in 0.75 cup warm water while mixing with your hand or a wooden spoon.
2. Knead for about 5 minutes until the dough is smooth and elastic. Note: If it's too sticky, add flour one tablespoon at a time.
3. Cover with a damp cloth and let it rest for 20 minutes.
4. While the dough rests, take your 2 large boiled and cooled potatoes and grate them into a bowl.
5. Add the 1 tsp toasted cumin seeds, 0.5 tsp turmeric, 1 tbsp ginger green chili paste, 1 tsp amchur, 0.5 cup chopped cilantro, and 0.5 tsp chili flakes.
6. Mix gently with a fork until the spices are evenly distributed. Avoid over mixing, or the potatoes will become gummy.
7. Divide the rested dough into 4 equal portions and roll them into smooth balls. Roll one ball into a 4 inch circle. Place a generous scoop of the potato mixture (about 1/4 of the total filling) in the center. Pleat the edges of the dough over the filling, gathering them at the top like a little pouch. Pinch the top to seal it tightly.
8. Flatten the stuffed ball gently with your palm. Use a rolling pin to roll it out into a 7 or 8 inch circle, applying very light, even pressure.
9. Preheat your skillet over medium high heat. Place the flatbread on the dry pan and cook for 1 minute. Flip it over, brush with a tiny bit of oil, and cook for 2 minutes until golden brown and blistered. Flip again, apply oil to the other side, and press down with a spatula until it puffs up.