Curry stuffed flatbreads

By ngteller

An indian-style calzone. Makes 8

Ingredients

• For Flatbread:
• 2 cups warm water
• 2 tsp yeast
• 4.5 to 5 cups flour
• 2 tsp salt
• For Curry:
• 1 onion, finely diced
• 1 pound red potatoes, diced
• 4 garlic cloves, minced
• 1 tsp fresh ginger, minced or grated
• 2 tsp cumin
• 2 tsp garam masala
• 1/4 tsp cayenne pepper
• 3 tsp salt
• 28oz can of diced tomatoes
• 15oz can of chickpeas, drained and rinsed
• 10 oz baby spinach

Preparation

Step 1

Prepare Flatbread:
Dissolve yeast in bowl with warm water. Stir in flour and salt to form dough. Knead for 10 minutes. Transfer to bowl with olive oil, cover with plastic wrap and let rise for about 2 hours. May refridgerate up to 2 days.

Prepare Curry:
Warm medium skillet on Med/High with tbsp. of light oil. Cook onions with 1/2 tsp salt until they begin to brown. Add potatoes with another 1/2 tsp of salt. Cook until the potatoes are mostly cooked through. Add remaining spices. Stir and cook until very fragrant.
Add tomatoes and juices. Bring curry to simmer. Cook until potatoes are completely done and sauce has reduced. Stir in chickpeas, then stir in spinach in two batches. Taste and season to taste. If it looks soupy, let it simmer a few more minutes.

Curry can be prepared up to 3 days in advance.

Assemble:
Prepare a floured work surface. Divied dough into 8 equal pieces. For each piece, roll dough into a circle, about 7-8in in diameter and 1/4" think. Place a few spoons of curry on the lower half of the dough, smoothing it into a single layer with 1/2 inch border around the edge. Fold flatbread over and pinch the edges closed.

Cook in a preheated 425 oven on a baking sheet for 12-15 minutes. Prior to baking poke a few holes in the top of each flatbread to vent and brush tops with olive oil.