Aloo Paratha-Style Stuffed Flatbread

Ingredients

• 3 flour tortillas doubled or 1 lb dough for the from-scratch route
• Filling: 2 potatoes, boiled and mashed + 1 tsp cumin + ½ tsp chili powder + 1 minced green chili + 3 tbsp cilantro + ½ tsp garam masala
• Butter or ghee, generous
• Yogurt and pickle (achar), to serve

Method

1. Season the mashed potato filling boldly — it must out-argue the bread. Taste it; adjust like it owes you.
2. Dough route: stuff a ball of filling inside a dough ball, seal, and roll gently flat. Tortilla route: sandwich filling between two tortillas, edges pressed.
3. Cook on a hot dry skillet 2 minutes per side until spotted brown.
4. Now the move: butter the surface and press-fry each side 30 seconds more until the ridges crisp golden.
5. Serve hot with cold yogurt and sharp pickle. Across Pakistan and North India this is what weekends smell like — butter on hot bread with potatoes inside, civilization's quiet peak.