Written by Chetna Makan


Ration recipe: Potato Stuffed Flat Bread

January marks 75 years since rationing was introduced in the UK. We challenged GBBO 2014 semi-finalist Chetna Makan to make something with only rationed ingredients for kitchen company. Here’s what she came up with.


Here is a flat bread recipe stuffed with potato mix. The potato mix can be made as per your taste and flavour.

It’s a very simple mix using the basic ingredients, something that could have been made during the rationing years (1940-1954).

Supply of white flour was very low and it was replaced with wheat flour. So I am using wheat flour combined with potato, which was not rationed, and garlic, chilli and herbs that could have been grown at home easily. A little butter was allowed which is what I use here to finish the dish.

This is something which can be enjoyed at any time of the day. The flatbreads can be rolled and packed up in your lunch box or would serve as a perfect addition to a summer’s picnic (summer will return, I promise).

They can be enjoyed with a pickle or chutney by adults and for kids they go very well with ketchup.

Meanwhile when they’re just ready and hot, a tiny bit more butter will make them even more special.

For the flatbread you will need:

300g wheat flour
250ml water

For the potato filling you will need:

4 medium size potatoes
1 tsp table salt
2 garlic cloves
2 tbsp finely chopped coriander leaves
1 finely chopped green chilli
Butter to fry

In a large mixing bowl take the flour and slowly add the water, mixing with your fingers the whole time. You might not need all the water or need a bit more. It varies from flour to flour.

Bring the dough together and knead it on a lightly floured surface for 3 to 4 minutes. Leave it in the bowl and cover it with cling film. Let it to rest for 15-20 minutes or until you are ready to roll.

In another large bowl grate all the potatoes and garlic. Then add the salt, chopped chillies and coriander leaves. Mix it well and cover the bowl with a cling film until ready to make the flat breads.

Roughly divide the dough into 10 equal portions. Taking one portion at a time roll it with a rolling pin on a floured surface into a 3 to 4 inch circle.

Take the rolled dough into the palm of your hand and put 2 heaped tbsp of potato mix in the middle. With your fingers gather the outside of the circle neatly encasing the potato inside.

Seal it well so that there is no spilling. Now press the dough ball on a floured work surface and gently roll it into a 7 to 8 inch circle.

Heat a skillet or any flat bottomed pan and once hot cook the flatbread on it. 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.

Serve it hot with a mint chutney or any mango or chilli pickle. Or simply eat it on its own with a bit more butter.

To find more of Chetna’s recipes – and to see her making them – visit her YouTube channel here.

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Written by Chetna Makan

I am a fashion designer, who after becoming a mum discovered the world of baking. Also seen in the Great British Bake Off 2014. @chetnamakan