Combine the flours and salt, mixing them thoroughly in a medium bowl.
Add in just UNDER one cup of room temperature water and mix together to form a dry dough.
Shape into a ball and set aside to rest.
In a bowl, coming the mashed potatoes with the cilantro, minced pepper, cumin, salt, fennel, and chili.
Taste the filling and adjust any seasonings to your preference.
Lay out a piece of parchment paper and flour it.
With floured hands, divide the dough into golf ball sized portions. Roll each into a sphere.
You need an even number, so if you prefer you can divide the large dough ball into 4 and divide each of those into 4 for a total of 16 equal portions.
Using a well floured rolling pin, roll out every dough ball to a paper thin, or 1/8" thickness, one at a time.
Fill a small dish with water.
Take one circle and spoon about 1/4 cup of filling into the middle. Flatten it with your fingers to create a smaller circle of filling within the larger circle of dough.
Dip your finger in the water and lightly wet the dough around the edges of the circle. Place another circle of dough on top.
Pull the wetted dough around and over the top dough and press to create a seal around the filling [see pictures].
Finally, roll out the filled paratha again lightly with the rolling pin.
Repeat with remaining circles to create 8-10 flatbreads.
Prepare a skillet with butter or ghee.
Cook them over medium heat in butter, flipping until both sides are brown.
You may keep them warm in the oven until ready to serve.
These can be frozen for up to 6 months and then baked on a pizza stone at 425F for 10 minutes.