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Make the Dough: Combine the flour, salt, and olive oil in a large mixing bowl. Gradually add the water, mixing and kneading, until the dough is soft, pliable, and not sticky. Cover and rest the dough for 15 minutes.
Prepare the Filling: Mash or grate the boiled potatoes in a bowl. Mix in the coriander, tomato paste, olive oil, seasonings, and salt. Stir in grated cheese or keep it separate to add during assembly. Divide the filling into 8 equal portions.
Assemble and Fill: Divide the dough into 8 equal balls. Roll one ball into a 4-inch circle on a lightly floured surface. Place one portion of the filling (and cheese if not mixed in) in the center. Pull the edges up and over the filling, sealing at the top. Set the sealed dough pouch seam-side down. Repeat for all. Cover and rest for 30 minutes.
Roll and Cook: Flatten a dough pouch gently and roll into an 8–9 inch circle. Heat a skillet over medium-high heat. Cook the flatbread on the pan for 2–3 minutes until bubbles form, then flip. Brush the top with oil or butter, cook until both sides are golden. Repeat for all.
Finish and Serve: Stack flatbreads to keep them soft. Mix oil or butter with coriander and chili flakes, then brush on top for extra flavor. Serve hot with pickles, yogurt, or chutney.