Ingredients
300g potatoes, peeled and chopped 
Juice of ½ a lemon  
1 large green chilli, finely chopped  
1 tsp salt  
120g white wholewheat flour, plus extra for rolling  
1-2 tbsp yoghurt  
100g melted butter ghee

Method
Boil the potatoes in a large pan of salted water until soft. Drain and mash. 

Add the lemon juice, chilli, salt, half of the flour, 1 tbsp of the yoghurt and ¾ of the butter.  Use a fork to mix together and then add the rest of the flour.  If too dry and crumbly add a little more yoghurt.  Get your hands in and bring fully together. Gently knead until soft - just a few minutes. 

Cut into 8 equal pieces and roll each 8 into balls.  Put on to a plate and cover with cling film or a damp tea towel. 

Put a light dusting of flour on your board, dough and rolling pin and roll out thinly.  If the dough starts to stick lightly dust.  Repeat with all and cover with cling film or your damp tea towel. 

Get a large sheet of foil ready by your stove. 

Meanwhile heat your pan to hot.  Dip a sheet of kitchen roll into the butter and wipe over the bottom of your pan. Put the bread in and cook for a couple of minutes until bubbling and golden. Turn and repeat, adding a little more butter around the edges if needed.  Put into the foil with a little dot of butter, wrap up and repeat.