1. To make the dough, use your hands to mix together the flour and salt in bowl. Make a well, add potato and butter, then mix to incorporate. It will seem dry and crumbly at first but will eventually come together to form a smooth ball of dough.

2. On a lightly floured work surface, roll the dough into a 20cm log, then cut into 8 equal pieces. Roll each piece into a ball using your hands, then use a rolling pin to flatten into 15cm rounds.

3. Preheat a cast-iron skillet (no oil) on high heat until you see wisps of smoke. Place a flatbread in the pan and cook for 1 minute until it bubbles up in places and the underside has dark brown spots. Flip and cook the other side for 45 seconds to 1 minute until there are brown spots, then remove.

4. Repeat with remaining dough, stacking the flatbreads on top of each other. Best served warm – they can be reheated in the microwave or in a 150C oven (for 15 minutes wrapped in foil).

This recipe features in Nagi's vegetarian feast and is great alongside her spiced ratatouille with crispy chickpeas