Layered pan flatbreads with buttery potato and onion filling.
45 gButter
360 gPotato
120 gOnion
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0.5 cupWater
2 cupsFlour
To tasteSalt
To tasteBlack Pepper
Mix flour, water, and salt into a pliable dough.
Rest dough for 20 minutes.
Boil potato for 15 minutes, then mash.
Cook onion in butter for 8 minutes and mix into potato with black pepper.
Roll dough into thin rounds and spread potato filling between layers.
Pan-toast each layered flatbread in butter for 3 minutes per side.