Add your flour and salt to a large mixing bowl. Add the oil and water and mix until all the water has been absorbed. Turn out onto a floured surface and knead until the dough is smooth and soft. This will take about 3-5 minutes.
Roll your dough into a ball and return to the bowl. Cover with a damp, clean tea towel and allow to rest for half an hour.
Peel your potatoes, quarter and cook until soft. Drain away the water and allow to cool for a bit. They don't need to be cold.
In your KitCo skillet, heat a little olive oil and sauté the spring onions until slightly softened. About 1 minute.
Once the potato has cooled, use a fork to coarsely mash the potato - you want it chunky. Add the spring onions to the potato along with the Goan to Bombay, coriander, some Whatevs Mum salt and a bit of white pepper if you have it and stir to combine
Now it's time to assemble the flatbreads!
Divide your dough into four equal pieces then roll each piece into a ball.
One at a time, on a floured surface, roll the ball out on a into a circle approx 20cm in diameter. You want to make sure the dough is quite thin so it cooks evenly and quickly. Spread 1/4 of the filling over one half of the circle, leaving a 1cm border around the edge. Brush the edge with a bit of water and then fold the unfilled side of the dough over and press firmly around the edges to seal. Repeat with the remaining dough and filling until you have four stuffed flatbreads.
Heat the skillet you were using earlier over a medium heat with a small drizzle of olive oil.
Add two of your flat breads into the pan and fry until golden brown. Once browned, flip the flat bread over and repeat on the other side. You want to ensure the dough is cooked through so if they're browning too quickly turn the heat down.
Once cooked, place on a cooling rack and repeat until all your flatbreads are cooked.
Mix the aioli and yoghurt together in a small bowl and serve alongside the flatbreads for dipping. Yum!
Cut and serve with some Aioli Grail!
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