Indian flatbread with cheese, baked potatoes and lemon
4 servings
60 minutes
Indian flatbread with cheese, baked potatoes, and lemon is a delightful combination of crispy roti, aromatic rosemary, tender mozzarella, and caramelized potatoes accented by the freshness of baked lemon. This recipe merges traditional Indian flatbreads with vibrant Mediterranean notes. Originally, roti were used as simple bread to complement spicy dishes but over time became the base for various variations. The rich flavor of the dish is achieved by baking the potatoes to a golden crust and pairing them with gooey, slightly melted cheese. Grilling gives the flatbread an appetizing smoky aroma, making it an ideal choice for both appetizers and main dishes. The taste contrasts softness and crisp texture seasoned with lemon freshness and oregano depth.
1
Preheat the oven to 200˚C. Mix the potatoes, lemon, oregano, and ½ cup of oil on a rimmed baking sheet, season with salt and pepper. Spread in a single layer and bake, stirring occasionally, for 30-35 minutes until dark golden and crispy.
- Potato: 2 pieces
- Lemon: 2 pieces
- Dried oregano: 1.5 teaspoon
- Olive oil: 0.8 glass
- Coarse salt: to taste
- Freshly ground black pepper: to taste
2
Prepare the grill, ensuring indirect heat (if using a charcoal grill, push the coals to one side; if using a gas grill, turn off 1 of the 2 burners). Brush the flatbread with ¼ cup of oil. Grill the flatbread in parts or whole for about 1 minute until the bottom is lightly charred. Flip and grill for about 30 seconds until grill marks appear. Transfer to a baking sheet charred side up and let cool slightly.
- Olive oil: 0.8 glass
- Roti (Indian flatbread): 4 pieces
3
Place the roasted potatoes and lemons on the burnt side of the flatbread. Sprinkle with rosemary, add 'Burrata', and season with salt and pepper.
- Potato: 2 pieces
- Lemon: 2 pieces
- Rosemary: 3 stems
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
Place the prepared flatbread on the grill without direct heat, close the grill, and bake for about 5-7 minutes until the cheese softens and the crust dries. Transfer to a plate and drizzle with oil.
- Mozzarella cheese: 240 g
- Olive oil: 0.8 glass