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World tour of flatbreads — naan, tortilla, pita, focaccia, injera
Reusable food wraps — cheese storage, bread wrapping, bowl covering
Dill seeds for pickles, rye bread, Scandinavian cooking
Premium bread machine — dual kneading blades, rectangular loaf
Humidity-controlled cheese storage — keep artisan cheese perfect
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World tour of flatbreads — naan, tortilla, pita, focaccia, injera
Reusable food wraps — cheese storage, bread wrapping, bowl covering
Dill seeds for pickles, rye bread, Scandinavian cooking
Premium bread machine — dual kneading blades, rectangular loaf
Humidity-controlled cheese storage — keep artisan cheese perfect
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For the potato mixture, cook potatoes in a saucepan of boiling water 8-10 mins, until tender. Cool and cut into 1/4 inch slices. Heat butter and oil in a large frying pan on high. Cook onion 3-4 mins, until softened. Add cumin, coriander and garlic and cook, stirring, 1 min, until fragrant. Add potatoes and cook, stirring carefully, 3 mins, until heated through and coated in spices. Season. To assemble, place 3 flatbreads on a work surface and scatter with half the cheese. Layer potato mixture evenly on top, then scatter with remaining cheese. Top with remaining 3 flatbreads. Heat a nonstick frying pan over medium heat. Spray with cooking oil. Cook flatbreads, one at a time, for 1-2 mins each side, until golden brown. Cut into wedges, season and serve with chutney.