Crispy Potato Roti

Combine mashed potatoes, salt, cayenne pepper, turmeric powder, chopped cilantro, and 3 tablespoons of vegetable oil in a bowl until everything is thoroughly incorporated. Gradually add flour, adding it a little at a time, and mix until you achieve a stiff yet flexible dough; if the dough becomes too rigid, add a few drops of water to soften it. Transfer this dough mixture to an oiled bowl and gently turn it over to coat evenly. Cover the bowl with plastic wrap and let it rest for 10 minutes.

Heat a non-stick griddle over medium heat. Divide the dough into eight equal-sized portions and roll each portion out on a lightly floured surface to a thickness of 1/4 inch. Fry the chapatis in batches on the hot griddle using up to 1 teaspoon of oil per side. Cook until brown spots begin to appear on the bread and the dough is fully cooked through. Brush with melted butter and serve the chapatis hot