1. In a large bowl mix the flours, salt and vegetable oil. Slowly add the water and mix well. You might not need all the water or need a bit more. The dough should be soft but not sticky. Place the dough on a lightly floured surface and knead it for 5 minutes until smooth. Place the dough in a lightly oiled bowl and cover it with cling film. Leave it to rest for 15 minutes.

2. Divide the dough into 12 equal balls and roll it out into thin circles roughly 6 to 7 inches. Cook this on a hot skillet or any flat bottomed pan. After a couple of minutes turn it over and cook evenly on both sides over low to medium heat. Once done, put half a tsp of butter on each side and cook for few seconds. Keep them stacked and wrap them in a clean tea towel.

3. In a large pan heat the oil and add the mustard seeds and cumin seeds to it. When they begin to pop add the curry leaves and after one minute add the chopped onions to it. Cook till the onions turn light golden. To this add the turmeric, chilli, salt and cook for a minute. Add the chopped potatoes to this and mix well. Tip the water in and mix well. Cover and cook for 20-25 minutes or until the potatoes are cooked through.

Place a flatbread on a plate and put some of the potatoes on it and roll it up and eat them straight away or wrap them in foil for later.