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Spicy Pan-Seared Potato Stuffed Flatbread [Vegan]

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These pan-seared flatbreads look ridiculously simplistic but are actually filled with a hidden surprise: lentil and polenta filling! Seasoned with spices like cumin, paprika, garam masala, dried mint, and red pepper flakes, your taste buds are definitely going to perk up with this one. Bring these to a potluck or keep a big batch around to accompany soups and salads.

Spicy Pan-Seared Potato Stuffed Flatbread [Vegan]

This Recipe is :

Dairy Free Vegan



Cook Time



For the Flatbread:

  • 3 cups bread flour
  • 1 1/3 cups water
  • 1 teaspoon dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt

For the Filling:

  • 3/4 cup boiled, mashed potatoes
  • 3/4 cup cooked polenta
  • 1/2 cup boiled red lentils
  • 1/2 cup coconut cream
  • 1/2 cup tomato paste
  • 1 medium red onion, chopped
  • 3 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 teaspoon minced ginger
  • 1/2 of 1 jalapeño pepper, chopped
  • 1 tablespoon dried mint
  • 2 teaspoons cumin
  • 2 teaspoons garam masala
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • 2 teaspoons red pepper flakes
  • 3 stalks fresh thyme
  • 1/4 cup chopped parsley
  • 1/4 cup chopped cilantro
  • Salt, as needed


To Make the Flatbread:

  1. Warm up 1 cup of water. It should be pretty hot but not scalding.
  2. In a large glass, add the water, sugar, and the yeast. Stir and keep in a warm place.
  3. In the mean time, mix the flour and the salt in a large bowl.
  4. Add the water/yeast mixture along with an additional 1/3 cup warm water.
  5. Knead by hand, for at least 5 minutes, the more the better. You will feel the dough developing a consistent, stretchy structure and it will stop sticking to your hand.
  6. Wet the top of the dough in the bowl and cover the bowl with stretch film, place in a warm place (wrapping the bowl around with a kitchen towel helps keep it warm).
  7. Wait for about 30 minutes, or until the dough approximately doubles in size.

To Make the Filling:

  1. Put the olive oil in a large pan over medium-high heat.
  2. Add the onions, along with a pinch of salt, stir and cook for about 3 minutes.
  3. Add the garlic, ginger, and all the spices. Keep stirring and cook for another 2 minutes.
  4. Add the tomato paste, stir until it is mixed in.
  5. Add the polenta, potatoes, lentils, and the coconut cream.
  6. Add salt according to your taste, stir and cook for about 5 minutes.
  7. Turn the heat off, add the thyme, parsley, and cilantro.

To Assemble:

  1. Dust a clean surface with flour.
  2. Get a palm-sized piece of the dough and roll it thin.
  3. Spread some filling over half of the dough, fold the other half over and press with fingers to seal.
  4. Cook both sides in a pan lightly coated with oil on medium-low heat.





Simple and flavorful plant-based dinners and desserts. Maya is a photographer and a chef developing creative vegan recipes. She merges her background in visual arts with her love for healthy plant food. She is the author of the blog, Dreamy Leaf.



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