Spiced potato-stuffed Amritsari kulcha bread

Amritsar has a particular flaky, tandoor-cooked bread stuffed with potatoes or paneer, onions and spices. It is one of the dishes I sought out in Amritsar and, when you eat the real version, you understand why they are eaten there for breakfast, lunch and dinner. They are crisp outside and soft within with lots of distinct flavours and textures. Eating them fresh on a bustling street with a cup of masala tea was one of my most memorable Indian breakfast experiences. This is as close to the original as I could get without a tandoor oven and it is really moreish. It is normally made with plain our, but I sometimes make it with chapatti flour so it is healthier; or I mix the two. This bread is also amazing cooked on a barbecue: just brush with a little ghee or butter before serving.