Spicy Pan-Seared Potato Stuffed Flatbread
[Vegan]

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.