Baked Chana Masala Flatbread Pockets

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Imagine a Stromboli. Now remove all the fatty and greasy cheese, and replace it with potatoes, spinach, chickpeas, and a blend of incredible fragrant spices. Ta da! You have baked chana masala flatbread pockets!

I don’t know why someone did not think of this recipe earlier, or what I’ve been doing with my life, because these flatbread pockets are seriously amazing. Healthy, filling, delicious, already in perfect portion sizes, and great for leftovers! What’s not to love?!

My boyfriend is the one who deserves credit for finding this recipe a few weeks ago.  In that time we have made these guys twice, each time devouring them between the two of us, and only over the course of a few days.

This recipe does take a little pre-planning because you have to make the dough in advance.  However, you can make the curry mixture up to 3 days in advance, and the dough up to 2 days in advance, which allows for some flexibility. So give them a try! Your family and friends will love you forever, seriously, forever.

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Flatbread Ingredients:

  • 2 cups warm water
  • 2 teaspoons yeast
  • ½ teaspoon sugar
  • 4 ½ to 5 cups all-purpose flour
  • 2 teaspoons salt

Curry Ingredients:

  • 1 Tablespoon olive oil
  • 1 onion, diced small
  • 1 pound red potatoes (4-5 egg sized potatoes), diced
  • 3 to 4 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced or grated
  • 2 teaspoons cumin
  • 2 teaspoons garam masala
  • 1/4 teaspoon cayenne (optional)
  • 2 to 3 teaspoons salt
  • 1 28-ounce can diced tomatoes
  • 1 15-ounce can chickpeas, drained and rinsed
  • 10 ounces baby spinach

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Dough Directions:

  1. In a small bowl, combine the yeast, sugar, and warm water.  Allow to sit for about 10 minutes while the yeast develops.
  2. In a large bowl, combine the flour and salt. Add the yeast/water mixture when ready, fully incorporating into the dry ingredients.
  3. On a clean and lightly floured surface, knead the dough for about 10 minutes, or until a smooth and slightly moist (tacky) ball forms. (If the dough ball is too sticky, add a little flour to the ball, incorporating while kneading.)
  4. Clean the original large bowl and evenly dab with a light layer of olive oil (I used a folded up paper towel to do so). Place the dough ball back in the large bowl, cover, and allow the dough to rise for about two hours. If it is not possible to use the dough immediately once rise, you may refrigerate it for up to two days.

Curry Directions:

  1. Heat the olive oil in a medium sized skillet over medium-high heat. Once hot, add the onions with ½ teaspoon of salt and cook until the onions begin to brown. (charred-edges are quite alright!)
  2. Add the potatoes and an additional pinch of salt to the pan. Cook until the potatoes are almost cooked through but are not soft yet in the very middle. (this time will vary depending on how large your potato pieces are).
  3. Push the vegetables to the edges of the pan and add the spices with 1 teaspoon of salt to the center. Cook until fragrant, about 30 seconds, and then stir into the vegetable mixture.
  4. Add the tomatoes (and their juices! Do not drain the tomatoes!) to the pan, and allow for much of the liquid to simmer off. Stir occasionally.
  5. Add the chickpeas and spinach to the pan in 2-3 rounds, stirring into the mixture.
  6. If too soupy, allow the curry to continue simmering until thick, and then remove from heat.

Assemble:

  1. Preheat the oven to 425˚F, line a large baking sheet with parchment paper, and spray with a thin layer of non-stick spray.
  2. Clear a working surface, clean, and sprinkle with flour.
  3. Divide the dough into eight equal pieces.
  4. One at a time, roll one of the eight balls into a circle about 7-8 inches wide and ¼” thick.
  5. Place a few spoonfuls of curry onto one half of the dough, avoiding 1/2” inch around the edges of the dough.
  6. Fold the other half of the flatbread over and pinch closed.
  7. Use the tips of a fork to press into the pinched edges, creating a decorative finish. Then poke a few holes into the top of each flatbread.
  8. Arrange the flatbreads on the prepared baking sheet and cook for 12-15 minutes, or until golden brown.

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Notes and Tips!:

  • Yield: Around 8 stuffed flatbreads
  • These flatbreads can be stored in an airtight container in the refrigerator for several days. However, when reheating (if reheating), the best method is to toast in a toaster oven, or cook for a few minutes in a preheating oven. The microwave does work, however often can cause breads to harden.
  • Source: The Kitchn
  • Like this recipe? Check out these other delicious vegetarian meals! Thai Peanut Vegetable Dip, Sweet Potato Thai Soup, Cabbage Salad, and Roasted Chickpeas!

4 thoughts on “Baked Chana Masala Flatbread Pockets

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