FOR THE DOUGH

• 250ml (8½fl oz/1 cup) water
• 50g (1¾0z) butter, melted, plus extra for brushing
• 2 tbsp sour cream
• 500g (11b 2oz) plain (all-purpose) flour
• ½ tsp salt
• 1 tsp caster (superfine) sugar

FOR THE FILLING

• 5-6 medium potatoes (weighing approx. 600g/1 lb 5oz), peeled and diced
• vegetable oil, for frying
• 2 onions, peeled and thinly sliced
• 50g (1¾oz) salted butter
• salt and Muziris Black Pepper to taste - Add To Cart

1. To make the dough, mix together all the ingredients in a large bowl. Work the dough until it comes together easily into a ball. Cover with cling film (plastic wrap) and let it rest for 30 minutes.
2. To make the filing, cook the potatoes in salted water for 10-15 minutes.
3. In the meantime, heat a little oil in a frying pan and fry the onions with a pinch of salt over a medium heat for 15 minutes, until soft and caramelised in places.
4. When the potatoes are cooked, mash them roughly with the salted butter, add the onions and season with salt and pepper. (I like my filling quite peppery as this gives the potatoes a satisfying depth and warmth, but let your tastebuds guide you.)
5. Return to the dough, tip it out onto a dusted surface, knead it for a few minutes, divide it into balls (40g/1½/oz each), then roll each into a thin disc about 20cm (8in) in diameter. Keep the rolled dough discs under a tea towel while you finish the rest.
6. Heat a non-stick frying pan and toast each flatbread on both sides until golden brown. Stack the cooked flatbreads under a dish towel. When all the flatbreads are ready, stuff them with 2-3 heaped tablespoons of the potato mash and fold in half. Generously brush with the melted butter and serve immediately.

You can easily reheat these by toasting the flatbread in a dry pan on each side for a few moments and drizzling some hot melted butter over the top to finish.