Flatbread with potato curry

This is an easy dish to put up with very basic ingredients. It is also vegetarian. If you have some time to spare, make your own flatbread using flour and yogurt, and serve with any preferred curry.


FLATBREAD RECIPE

Makes: 15 approx

Ingredients:
250g wholemeal flour
250g self-raising flour + extra for dusting
250g plain greek yogurt
Sesame seeds, optional
Olive oil, for cooking

 Method:
1. Mix flour and yogurt with a spatula until well combined.Leave to rest for about 30 minutes.
2. Flour your chopping board or surface area and then place rested dough.
Cut into small balls of approximately 60g.
3. Flour your rolling pin and roll out each dough ball until the dough is about 1/2 a cm thick (note: the dough can get sticky as you rolled them, so make sure to flour the area well). Sprinkle with sesame seeds, if using them.
Place your flatbread in between baking paper to avoid sticking to each other.
4. Heat your non-stick pan and drizzle a little bit of olive oil.
When hot, place the flatbread and cook for about 2 minutes on each side.

I serve these with a potato chickpea curry.
To make this, I first boiled my potatoes until tender.
Then I fried my onions, garlic, some cumin seeds, coriander powder, tumeric and curry powder, until fragant. Then I add my cooked potatoes, chickpea and tomato puree. Add some coconut milk (if desired).  Let simmer for about 10 minutes and your curry is ready to be served.

 

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