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Barbecued Masala potato-filled flatbreads


Makes: 6
timePrep time: 25 mins
timeTotal time:
Barbecued Masala potato-filled flatbreads
Recipe photography by Craig Robertson

Barbecued Masala potato-filled flatbreads


Makes: 6
timePrep time: 25 mins
timeTotal time:

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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

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Sainsbury's magazine

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.

See more of Sainsbury's magazine’s recipes

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.
  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. Make the dip by mixing everything together in a bowl; season with salt and pepper to taste.
  7. 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.

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