Barbecued Masala potato-filled flatbreads
Makes: 6
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Recipe photography by Craig Robertson
Barbecued Masala potato-filled flatbreads
Makes: 6
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Nutritional information (per serving)
Calories
391Kcal
Fat
11gr
Saturates
2gr
Carbs
61gr
Sugars
8gr
Fibre
4gr
Protein
11gr
Salt
0.4gr
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Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
![Sainsbury's magazine](/uploads/media/100x100/02/11582-April-cover-.jpg?v=1-0)
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 325g plain flour, plus extra for dusting
- ½ tsp bicarbonate of soda
- 300g natural yogurt
- 2 tbsp rapeseed oil
For the filling
- 400g floury potatoes such as Maris Piper or King Edwards, peeled and cut into 2cm dice
- 2 tbsp rapeseed oil
- 1 tsp garam masala
- 1 green chilli, seeds in, finely chopped
- 6 spring onions, finely chopped
- juice of ½ lemon
- 1 x 31g pack coriander, leaves chopped
For the dip
- 150g cucumber, coarsely grated and squeezed dry
- 150ml natural yogurt
- 1 green chilli, deseeded, finely chopped
- squeeze of lemon
Step by step
Get ahead
Make the filling the day before and chill. The breads can be prepared up to 1 hour before cooking.
- Make the filling by placing the potatoes in a saucepan; cover with cold water. Add a pinch of salt, cover with a lid, bring to the boil and simmer for 8 minutes until tender. Drain well.
- Meanwhile, make the dough by mixing the flour, bicarbonate of soda and a pinch of salt in a large mixing bowl. Add the yogurt and oil and stir into the dough with a wooden spoon or your hands. Cover and set aside for 30 minutes.
- Heat the oil in a large frying pan and add the drained potatoes and cook for 3-4 minutes until lightly golden. Mix in the garam masala, chilli and spring onions and cook for a further few minutes, breaking up the potatoes lightly with your spoon, then add the lemon juice and most of the chopped coriander. Season with a pinch of salt and then set aside and allow to cool.
- Shape the dough into 6 balls. On a floured surface roll each ball out to about 15cm in diameter. Put a heaped spoonful of the filling into the centre of each, then bring up the dough around the filling to enclose (flouring your hands will help with this).
- Pat out each filled bread to about 1cm thick and 12cm in diameter and place on a baking tray covered with cling film for up to 1 hour, until you are ready to cook.
- Make the dip by mixing everything together in a bowl; season with salt and pepper to taste.
- When ready to cook prepare the barbecue to medium until the coals turn a pale grey colour. Cook the breads on the barbecue (or on a preheated griddle pan on the hob) for 3-4 minutes on each side until charred and golden. Serve with the yoghurt cucumber dip and reserved coriander sprinkled over.