4 days ago
17
Stuffed flatbreads are simple to make and forgiving for even the most tentative home cook. You make a simple flatbread dough with flour, water, oil and salt, roll it out, add the filling, pinch it shut and roll it out again, then simply pan-fry and serve for breakfast, lunch or dinner.
The warm spices are reminiscent of Indian aloo paratha or Afghan bolani. They are a delicious accompaniment to grilled meats, can be dragged through rich sauces, or simply enjoyed with Greek yoghurt and freshly cracked black pepper.
Ingredients
FLATBREAD DOUGH
200g plain flour
½ cup water
20ml vegetable oil
½ tsp salt
KALE AND POTATO MASALA FILLING
4 kale leaves
1 tbsp butter
¼ tsp cumin seeds
¼ tsp black mustard seeds
1 medium potato, finely diced
½ green chilli, finely minced
½ tsp ground coriander
¼ tsp chilli powder
1 spring onion, finely sliced
salt and freshly cracked pepper to taste
100g crumbled fresh cheese or grated cheese
½ tbsp cooking oil or ghee
Method
Step 1
To make the flatbread dough, combine the flour, water, oil and salt in a medium bowl or the bowl of a stand mixer fitted with a dough hook. If making by hand, bring the ingredients together to create a shaggy dough, then transfer to a lightly floured bench and knead to a smooth ball. If using a stand mixer, work the dough for 3-4 minutes. Form it into a ball, cover and set it aside to rest for at least 30 minutes while you make the filling.
Step 2
Prepare the kale by cutting either side of the tough stems, removing the leafy part and discarding the stems. Wash the leaves thoroughly, then cut into thin slices and dry them thoroughly in a salad spinner. Set aside.
Step 3
To make the filling, heat the butter in a large frying pan over medium-high heat, add the cumin and mustard seeds and fry until fragrant, about 30 seconds.
Step 4
Add the potato, green chilli, ground coriander, chilli powder and a pinch of salt and saute, stirring continuously, over medium-high heat until the potatoes become tender. Add the chopped kale and continue to fry until the kale turns bright green and wilts. Stir in the spring onion, then taste the mixture and season with salt and pepper. Ensure the potato and kale are fully cooked and the mixture tastes delicious. Remove from the heat and allow to cool, then stir in the cheese.
Step 5
Divide the dough into 4 equal portions. Lightly oil the bench and roll one piece of dough into a circle about 10cm wide using a rolling pin or a clean wine bottle. Keep the other portions covered while you do this.
Step 6
Place a quarter of the filling in the centre of the round of dough. Pull the dough up and over the filling, pinching the edges together to seal, almost like a dumpling. Be careful not to overstuff. Place the flatbread, sealed side down on the bench, then gently roll it into a circle about 20cm wide. The dough should be quite resilient, but take care not to tear it. Repeat with the remaining dough and filling.
Step 7
Heat a little oil or ghee in a seasoned cast-iron pan or non-stick frying pan, and fry over medium-high heat for 3-4 minutes, then flip and fry on the other side until the dough is cooked and the flatbread puffs up. The edges should be beginning to crisp.
Step 8
Allow the flatbreads to cool slightly, then tear or cut into pieces and serve.
