Flatbread with Dill

I developed this bread to incorporate two of my favorite ingredients, dill and potatoes. It is in fact a variation on the traditional flatbread. Although I prefer to use wheat bran and whole-wheat/wholemeal flour in my breads, for this recipe I use unbleached white bread flour, mainly for the sake of the contrast between the vibrant greenness of the dill and the attractive ivory whiteness of the dough.