Whole Wheat Flatbread Stuffed with Potatoes, Spinach and Peas.

Last month we attended a 50th birthday dinner with an amazing spread cooked by the birthday girl herself ( with help from her husband). These stuffed flatbreads were my favorite dish of the evening. You can make them as complicated or as simple as you like depending on how much time you want to spend making them. They are great leftovers for lunches !!

The Flatbread

You can buy whole wheat flatbread or tortillas to save time. I think they would be just as good as the ones I made.

Ingredients

• 2 cups whole-wheat flour
• 1/2 teaspoon baking powder
• 1 teaspoon  salt
• 3 tablespoons olive oil, plus more for brushing 
• 3/4 cup warm water

1) Stir together in a large bowl the dry ingredients: flour, baking powder and salt.
2) Stir in the oil and water until combined.

3) Turn the dough onto a clean surface, (I like to use waxed paper on my kitchen table). Knead the dough for five minutes until smooth.

4) Cover and let rest for 30 minutes while you are making the filling.

The Filling

• 3 cups steamed potatoes chunks
• 1 onion chopped
• 1 tablespoon extra-virgin olive oil
• 3/4 teaspoon cumin seeds
• 2 teaspoon curry powder
• 1 teaspoon salt
• 6 cups fresh baby spinach, chopped
• 3/4 cup fresh steamed or frozen peas 

Cumin seeds.

1) Saute the cumin seeds in the olive oil for about 30 seconds, then add the chopped onion and curry powder. Cook until the onions soften.
2) Add the chopped baby spinach and stir until just wilted, this will deglaze the pan as well.
3) In a large bowl mash the potatoes add the steamed fresh peas or defrosted frozen peas and the spinach onion spice mixture. Mix together.

Putting it all together.

1) Divide dough into six balls and roll out into 8-inch rounds.

2) Heat a cast-iron skillet over medium heat and cook rounds until slightly puffed and golden, 1 to 2 minutes.

This was taken before I flipped it over.

3) Flip and spread half of each round with filling.

4) Gently fold over other half and cook until golden, 2 minutes.
5) Flip and cook 2 minutes more. Brush with olive oil.

I kept the completed ones warm on my griddle, you can also do it in the oven set low.

 6) Serve flatbreads cut in half, with chutney, yogurt and hot pepper jelly !!