1 tablespoon fresh ginger, peeled and finely minced
2 tablespoons minced cilantro
1/4-1/3 cup water
Tools
Cast iron skillet
Cutting board
Grater
Knife
Large bowl
Rolling pin
Method
Peel the potatoes and boil them in a pot of salted water. Once tender, remove the potatoes from the heat and drain them. When they’re cool enough to handle, grate them.
Thoroughly combine the flours, dried mint, paprika, salt, and pepper in a large bowl. Add the potatoes, canola oil, jalapeno, ginger, cilantro and about 1/4 cup of the water. Mix with your (clean) hands until it all comes together. If it seems dry, add additional water. It should be a semi-firm dough that will hold together when you roll it out.
Lightly oil your hands, and divide the dough into 8 equal pieces. Roll each piece into a ball. On a lightly floured surface, roll each ball into a 6-7 inch circle.
Heat a skillet over medium high heat and cook the breads for a minute or two on each side, or until golden brown dots appear.
Serve hot with butter or if you want to eat them later, wrap the cooled breads tightly in plastic.
