INGREDIENTS:

Flatbread

• 3 cups Plain Flour
• 1/3 cup olive oil
• 1 tsp salt
• 1 cup water

Potato Curry Filling

• 1 red kumara
• 3 small potatoes (agria or ilam, floury type)
• 1 large carrot
• 150g spinach
• Olive oil
• 1 onion chopped
• 2cm ginger minced
• 4 cloves garlic crushed and minced
• 3 tsp curry powder
• 2 Tbsp soya sauce
• 2 tsp white pepper
• 2 Tbsp black sesame seeds
• 2 tsp corn flour

Garnish

• 2 spring onions, sliced
• Drizzle of toasted sesame oil

METHOD:

1. Mix all ingredients for the flatbread in your stand mixer using a dough hook. Once combined and dough is smooth, roll into a ball, cover with a tea towel, and leave for 30 minutes.
2. Peel and chop potatoes and kumara into small cubes and boil in water till soft.
3. Fry garlic, ginger and onion for 5 minutes, and then add curry powder.
4. Peel carrot and chop into small cubes. Add to frying pan.
5. Add the potatoes and kumara to the frying pan but keep the water in the pot.
6. Add the spinach, soya sauce, white pepper, and some of the water from the pot to make a sauce.
7. Leave to simmer.
8. Divide the dough into 8 pieces (approximately 100g each). Roll into a circle and spoon mixture into half of the circle. Fold dough over and seal. Sprinkle the seeds over the top.
9. Heat a clean pan on high heat, pour 2 Tbsp oil over pan and fry the flat breads. This takes approximately 5 minutes each side.
10. To serve, garnish with sliced spring onions and a drizzle of toasted sesame oil.