Ingredients for eight flatbreads:
1 1/2 cups whole wheat flour
2 tsp ajwain (or cumin seeds or thyme)
salt to taste
2 potatoes cooked until soft, peeled and mashed
water as needed
a little oil or clarified butter to apply on the cooked flatbreads (optional)
In a large bowl mix together the flour, ajwain and salt. Add mashed potatoes and mix into the flour.
Add water as required to knead into a soft and non sticky dough. This does not require much water since potatoes contribute some moisture too.
Divide the dough into equal golf-ball sized balls. With the help of a little extra flour, roll out dough into an even circle of even thickness of choice. Heat a flat pan/ griddle on medium heat. Place rolled out dough on the heated pan.
Cook for a little time, then flip over and cook the other side until it gets light golden brown spots. Apply oil or clarified butter if using on the side facing upwards and flip over, cook just a few seconds.
Remove and serve hot with dhal or curry of your choice.