Vegan stuffed flatbread is a unique savory meal.  It’s inspired by aloo paratha, a traditional Indian breakfast dish.  This vegan stuffed flatbread combines potatoes, peas, spinach and spices to take advantage of spring vegetables.  This savory vegan recipe is great alternative to savory breakfast dishes, or a light dinner.  Peas are loaded with protein and spelt flour has iron and magnesium.  Linking with Sarah and Deborah for Meatless Monday. 

I’m not sure if it’s all the gloomy, rainy weather we’ve been experiencing here in the Midwest, but I’ve been craving warm, spicy foods.  And carbs.  All the carbs.  I’ve been eating bread non-stop.  Instead of making yeast breads, I’ve been experimenting with unleavened dough.  Who has time to wait for dough to rise?! That’s how this vegan stuffed flatbread recipe came to be.

This inspiration came from a nearby Indian restaurant.  Aloo paratha was on the menu, and piqued my culinary curiosity.  Aloo paratha is a potato-stuffed flatbread, commonly eaten for breakfast.  It is an unleavened bread, meaning no yeast and no waiting hours for the bread to rise.  It was the jumping off point for experimenting with vegan stuffed flatbread.

I chose to add peas and spinach to the potatoes in order to take advantage of fresh spring produce.  The weather isn’t bringing me spring so I took matters into my own hands.  Peas are a great source of plant-based protein. One cup of peas has 8 grams of protein!  They have been show to have antioxidants and anti-inflammatory properties too (source).

For the dough, I used half whole wheat flour and half spelt flour.  The gluten in whole wheat flour makes a stronger dough, but spelt flour adds more iron and magnesium.  Plus, it has a nutty flavor that I thought would enhance the dish.  By mixing the two flours, the dough can still hold the filling well, but has more nutritious benefits.

Above, I show how to stuff the dough.  Take a small ball, use your thumb to make a little bowl, and add the pea, potato and spinach stuffing.  Wrap it in the dough and pinch it closed.  Then use your hand to initially flatten the ball, before using a rolling pin to even it out.  Be gentle with it! Finally, cook it on a hot skillet for 2-3 minutes per side.

The final vegan stuffed flatbread is comforting, spicy, and savory.  It’s a fun way to try out making vegan Indian cuisine and homemade parathas.   I’ve never made stuffed flatbread before and really enjoyed experimenting! Plus, these flatbreads are a unique alternative to breakfast pancakes or scrambles.

If you try this recipe, let me know!  Rate it, leave a comment, take a picture and tag @Rabbitfoodruns on Instagram.  I’d love to see your vegan stuffed flatbread creations!

Buen provecho,

Becca

Print Recipe

Vegan Stuffed Flatbread {Spring Paratha}

Vegan stuffed flatbread combines potatoes, peas, spinach and spices in a spelt and whole wheat dough. It's inspired by aloo paratha, a savory Indian breakfast dish. Adding the peas and spinach take advantage of spring produce and add more protein.

Prep Time

40 minutes

Cook Time

25 minutes

Servings

6" circles

Ingredients

For the Dough

• 1 c spelt flour *115 g
• 1 c whole wheat flour *115 g
• 1/2 c room temperature water *4 fl oz
• 1/2 tsp salt

For the Filling

• 1 large Russet potato
• 3/4 c shelled green peas
• 1 tbsp oil Plus more for cooking
• 2 tsp cumin
• 1 tsp corainder
• 1/2 tsp turmeric
• 1/2 tsp dried fennel seed
• 1/2 tsp ground black pepper
• 1/4 tsp paprika *optional
• 3 cloves chopped garlic
• 1/2 c chopped onion
• 3 c spinach

Prep Time 40 minutes Cook Time 25 minutes Servings 6" circles Ingredients For the Dough 1 c spelt flour *115 g 1 c whole wheat flour *115 g 1/2 c room temperature water *4 fl oz 1/2 tsp salt For the Filling 1 large Russet potato 3/4 c shelled green peas 1 tbsp oil Plus more for cooking 2 tsp cumin 1 tsp corainder 1/2 tsp turmeric 1/2 tsp dried fennel seed 1/2 tsp ground black pepper 1/4 tsp paprika *optional 3 cloves chopped garlic 1/2 c chopped onion 3 c spinach

Instructions

To make the dough

1. In a large bowl, whisk together the flour and salt. Make a well in the middle and pour in the water. Mix well until a shaggy dough forms. Add 1 - 1 1/2 tbsp more of water if there is still a lot of dry flour.
2. Knead for 5-10 minutes until a smooth and pliable dough forms. Roll into a large ball, cover with a towel and let rest for 15-20 minutes while you prepare the filling.

To make the filling

1. Bring a medium pot of water to boil. Add the peeled and chopped potato and boil until you can easily pierce with a fork. Add the peas and boil for 3-5 minutes.
2. Drain the potatoes and peas and add to a large bowl. Mash well - leave some peas whole for texture if preferred. Set aside.
3. Heat the oil in a large skillet over medium heat. Add the spices and toast for a minute until fragrant. Add the garlic and onion and cook for 4-5 minutes until translucent. Add the spinach and stir to wilt and cook down, about 5 minutes.
4. Transfer the cooked spiced spinach mixture to the potato and pea mixture. Stir well to incorporate everything.

To make the paratha

1. Divide the dough into 10 smaller dough balls. Use your thumb to begin to flatten out the dough and create a small bowl shape.
2. To stuff the dough, place ~2 tbsp of the potato mixture into the center. Carefully fold the sides of the dough towards the center, pinching the edges together to form a tight seal. Flatten out the dough with your hand initially, and then use a rolling pin to make the dough even. (See photo)
3. Place a large skillet over medium heat. Either using oil or cooking spray, coat the bottom of the pan. Add the stuffed paratha and cook for about 2-3 minutes per side, until golden brown. Repeat the process with all the remaining dough balls.
4. Enjoy for a savory breakfast, lunch, dinner or snack!

Share this Recipe