Assemble the Continuous Slicer Grater attachment with the Thin Slicing Disc.
Place a medium bowl underneath the attachment.
Slice leeks into the bowl, speed 3, and then set aside.
Place a clean medium bowl underneath the attachment.
Slice courgettes into the bowl, speed 3, and set aside.
Place a clean medium bowl underneath the attachment.
Slice Gruyère cheese into the bowl, speed 3, and then set aside.

Remove the Thin Slicing Disc, fit the Thick Slicing Disc.
Place a clean medium bowl underneath the attachment.
Slice potatoes into the bowl, speed 3, and then set aside.
Remove the attachment from the machine.

Add water, instant dried yeast, olive oil and sugar into the warming bowl and stir to combine.
Let rest until the yeast is slightly foamy for 5 minutes.
Fit the Dough Tool.
Add strong white bread flour, semolina flour and salt into the warming bowl.
Mix until well combined for 1 minute, speed 1.
Mix until the dough is smooth and elastic for 10 minutes, speed 2.
Remove the Dough Tool and the dough from the warming bowl.
Add 1 tsp olive oil into the warming bowl.
Use your hands to coat the bowl evenly with the oil.
Shape the dough into a ball, place back into the bowl, and fit the splashguard.
Prove until doubled in size for 1 hour, heat setting 2, speed off.
(Tip: Or use the Dough Proving preset if applicable.)

Add potatoes and water into a large saucepan until covered.
Cook until boiling, medium-high heat.
Cook until cooked through, 6 minutes, medium-high heat.
Drain the potatoes, set aside and let cool.

Add 2 Tbsp olive oil into a medium frying pan.
Heat until hot, medium heat.
Add the sliced leeks and garlic into the frying pan.
Cook, stirring occasionally, until the leeks are softened.
Add rosemary and chilli flakes.
Cook for 5 minutes, medium heat.
Transfer the potatoes into the frying pan and sprinkle with fine sea salt.
Stir to combine, mashing the potatoes slightly as you go.
When the mixture is well combined, remove from the heat, set aside and let cool.

Preheat the oven to 250ºC.
Line two large baking trays with parchment paper.
Place the dough on a lightly floured work surface.
Use your fists to gently knock the air out.
Divide the dough into eight equal pieces and shape each piece into a round.
Using a rolling pin, roll each round into a circle until 1 cm thick, about 15 cm in diameter.
Place the dough rounds onto the prepared baking trays.
Divide potato and leek mixture between the dough rounds, ensuring the mixture is spread to the edges.
Top with the sliced cheese and sliced courgettes.
Sprinkle each flatbread with fine sea salt and drizzle with a little oil.
Baked until crisp and cooked through for 12 minutes, 250ºC.
Remove from the oven and let cool slightly.
Top with chilli.

Serve