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Place potatoes in a large saucepan. Cover with cold water. Bring to a boil and cook for 8-10 mins, until just tender. Drain. Let cool then cut into 1/4 inch slices. Heat butter and oil in a large frying pan over high heat. Saute onion for 3-4 mins, until tender. Add cumin, coriander and garlic. Cook for 1 min, until fragrant. Add potato, carefully stirring to heat through and coat in spice mixture. Place 3 chapatis on a clean work surface. Spread ricotta over top then add a layer of potato mixture. Sprinkle with cheese. Top with remaining chapatis. Heat a large, oiled frying pan over medium heat. Cook chapatis for 1-2 mins per side, until golden and cheese melts. Sprinkle with sea salt. Serve warm with lemon wedges on the side.
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving