Now let’s cook
Those green flecks in the potato filling are dill, so do not go looking for coriander leaf among them.
Ingredients
- 200 g wholemeal wheat flourmilled together with the bran and germ of the grain
- 150 ml waterplain tap water
- 1 tsp vegetable oilmade from plant seeds or fruit
- 426 g potatotubers eaten as a vegetable
- 70 g red oniona bulb variety with purple skin
- 11 g gingerfresh ginger root
- 10 g dillfresh dill leaves, used as an aromatic seasoning
- 2 g ground cumina spice from a plant of the parsley family
- 2 g ground corianderdried seeds in powder form, and the fresh leaves of the same plant are sold as a herb
- 3 g saltfine table salt
- 20 g wholemeal wheat flourmilled together with the bran and germ of the grain
- 2 tbsp vegetable oilmade from plant seeds or fruit
Method
Put 200 g of wholemeal wheat flour in a bowl and slowly pour in 150 ml of water, mixing with your hand all the while. The dough should not be wet, but all of the flour has to be worked into it.
Knead for 2 to 3 minutes, until the dough is smooth. Coat it in a thin layer of oil (1 tsp), then cover the bowl and leave it for at least 20 minutes at room temperature.
While the dough rests, peel 426 g of potatoes, cut them into quarters, cover with water and boil until soft. Drain, leave the potatoes to cool and mash them roughly.
Finely chop 70 g of red onion, 11 g of fresh ginger and 10 g of dill. Add them to the potatoes with 2 g of ground cumin, 2 g of ground coriander and 3 g of salt, and mix by hand until everything has come together.
Divide the dough into 6 equal pieces. Shape each by hand into a round about 2.5 cm thick. Dip the rounds in 10 g of flour (for all six together) and roll each out into a disc about 13 cm across.
Put 3 to 4 tbsp of the potato mixture in the middle of each disc, bring the edges together over the filling and pinch to seal.
Dip the filled parcels in 10 g of flour again (for all six together) and roll each out to about 0.6 cm thick.
Lay the flatbreads in a hot pan one at a time and cook for about 2 minutes on each side, until they start to colour lightly. For the last few seconds, brush both sides with oil: the whole batch takes 2 tbsp. Serve warm.
