Potato & Veg-Stuffed Flatbread Recipe – Easy Indian Bread

Last Updated on 2 months by Neha Deshmukh

Potato & Veg-Stuffed Flatbread Recipe – Easy Indian Bread

Hey everyone! If you’re anything like me, you love a good, comforting flatbread. And this one? It’s special. I first made this potato and veg-stuffed flatbread when I was craving something warm, flavorful, and a little bit different from my usual roti routine. It quickly became a family favorite, and I’m so excited to share it with you. It’s a little bit of work, but trust me – the end result is so worth it.

Why You’ll Love This Recipe

This isn’t just any flatbread. It’s packed with a deliciously spiced potato and vegetable filling, making it a complete and satisfying meal. It’s perfect for a cozy weeknight dinner, a festive gathering, or even just a special treat for yourself. Plus, it’s surprisingly versatile – you can adjust the spice level and filling to your liking. It’s a fantastic way to enjoy a taste of India right in your own kitchen!

Ingredients

Here’s what you’ll need to make these amazing stuffed flatbreads:

• 175 ml lukewarm water
• 0.5 teaspoon sugar
• 1 teaspoon instant yeast
• 250 g all-purpose flour
• 1 tablespoon olive oil (plus 2 tablespoons for the filling)
• 1 teaspoon salt (plus 1 teaspoon for the filling)
• 4 potatoes
• 1 carrot
• 0.5 onion
• 0.5 green bell pepper
• 5 green onions
• 0.5 red bell pepper
• 1 tablespoon ginger-garlic paste
• 0.5 teaspoon garam masala
• 0.5 teaspoon red chili powder
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 0.5 teaspoon fennel seeds
• 0.5 lemon juice
• 2 tablespoons coriander leaves

Ingredient Notes

Let’s talk ingredients for a sec!

• Flour Power: I’ve used all-purpose flour here because it gives the flatbread a lovely soft texture. You can use whole wheat flour for a slightly nuttier flavor and added fiber, but the texture will be a bit denser. Feel free to experiment with a 50/50 blend!
• Spice is Nice: That blend of cumin, fennel, and coriander seeds? It’s the heart and soul of the flavor. Toasting them lightly before grinding (or using pre-ground) really brings out their aroma.
• Olive Oil Love: A little olive oil in the dough keeps it soft and pliable. And in the filling, it helps everything come together beautifully. You can substitute with vegetable oil if you prefer, but I find olive oil adds a lovely depth of flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Dough Time: In a stand mixer (or a large bowl if you’re kneading by hand), combine the lukewarm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy. Then, add the flour, olive oil, and salt. Mix until a smooth, elastic dough forms.
2. First Rise: Lightly grease a bowl with oil, place the dough inside, and cover it. Let it rise in a warm place for about 60 minutes, or until doubled in size. This is when the magic happens!
3. Filling Prep: While the dough is rising, let’s make the filling. Boil the potatoes until tender, then mash them.
4. Sauté the Flavors: Heat 2 tablespoons of olive oil in a pan over medium heat. Add the cumin seeds, fennel seeds, and coriander seeds. Sauté for a minute until fragrant.
5. Veggie Power: Add the chopped onions, carrot, green bell pepper, and red bell pepper to the pan. Cook until they start to soften, about 5-7 minutes. Then, stir in the ginger-garlic paste and cook for another minute.
6. Spice it Up: Add the garam masala, red chili powder, and salt to the pan. Cook for another minute, stirring constantly.
7. Combine & Finish: Add the mashed potatoes, lemon juice, chopped green onions, and coriander leaves to the pan. Mix everything well and cook for a few more minutes until heated through. Taste and adjust seasonings as needed.
8. Roll It Out: Once the dough has doubled, punch it down gently. Divide it into two equal portions. Roll each portion into a thin circle, about 8-10 inches in diameter.
9. Stuff & Seal: Spread half of the potato filling evenly over one circle, leaving a 2cm border around the edge. Carefully place the other circle on top. Seal the edges tightly by pressing them together with your fingers or a fork. You can get creative with the design!
10. Bake to Golden: Brush the top of the flatbread with egg wash (optional, but it gives it a beautiful golden color). Bake in a preheated oven at 350°F (175°C) for about 30 minutes, or until golden brown and cooked through.

Expert Tips

• Don’t overwork the dough! Overkneading can make it tough.
• Make sure the filling isn’t too wet, or it might make the flatbread soggy.
• Sealing the edges properly is key to preventing the filling from leaking out.

Variations

• Vegan Adaptation: Skip the egg wash and brush with olive oil instead.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. You might need to adjust the amount of water slightly.
• Spice Level Adjustment: For a milder flavor, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: These are fantastic for Holi or Diwali! You can add a little bit of dried fruit to the filling for a festive touch.

Serving Suggestions

Serve these warm with a side of yogurt, chutney, or your favorite Indian curry. They’re also delicious on their own as a snack! My kids love them with a simple tomato soup.

Storage Instructions

Leftover flatbread can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven until warmed through.

FAQs

What type of flour is best for this flatbread?

All-purpose flour works great for a soft texture, but you can experiment with whole wheat or a blend!

Can I make the dough ahead of time?

Absolutely! You can make the dough a day in advance and store it in the refrigerator. Just let it come to room temperature before rolling it out.

How can I prevent the filling from making the flatbread soggy?

Make sure the filling isn’t too wet. You can also lightly sauté the vegetables before adding them to the mashed potatoes.

What is the best way to seal the edges of the flatbread?

Press the edges firmly together with your fingers or a fork. A little bit of water can help them stick.

Can I freeze leftover stuffed flatbread?

Yes! Wrap them individually in plastic wrap and then place them in a freezer-safe bag. They’ll keep for up to 2 months. Reheat in the oven or skillet.