Step 1

Place the warm water and 1 tablespoon oil in a large bowl. Add the flour and ½ teaspoon salt. Mix and then knead until you can bring the dough together into a ball. It should be just a little sticky but fairly firm. Add more water if it is too dry, or flour if it is too sticky. Lightly cover the bowl, and let the dough rest while you prepare the potatoes.

Step 2

Boil the potatoes for 15 minutes, or until they are fork tender. Drain well and return the potatoes to the pot. Add the remaining 1 teaspoon salt and garam masala and mash to combine. Taste test, and season additionally, if desired.

Step 3

Divide the dough into 12 equal portions. One at a time, roll the dough out into a circle that is about 6 to 7 inches in diameter (use additional flour as needed to prevent sticking). Place a potato ball in the center, and bring up the dough to enclose the potato mixture, pinching the seams at the top to seal (almost like a coin purse). If the potato balls are too large, just take a bit out so that it fits – you may end up with some leftover potato mixture. Turn the ball seam-side down, and gently roll it out (some potato mixture may appear or escape, nothing tragic), until it is fairly thin – maybe ¼-inch high. Repeat with remaining dough and potato mixture.

Step 4

Heat a little oil or dairy-free buttery spread in a skillet over medium heat. Add a couple of the flatbreads and cook for 1 to 2 minutes, or until it just begins to brown. Flip and cook for another minute or so. Remove to a plate, and repeat with remaining flatbreads, adding more oil or buttery spread to the pan, as needed. Consume while hot!