This was definitely a fun project. It is a big recipe but so super yummy and an absolute treat for when you want to entertain guests. This was our contribution for a local potluck and we also took a bunch of videos of us making this. You can find those over at the Dreamy Leaf Facebook page. The recipe is here:
- 3 cups bread flour
- 1 1/3 cups water
- 1 tsp dry yeast
- 1 tsp sugar
- 1 tsp salt
- 3/4 cup boiled mashed potatoes
- 3/4 cup cooked polenta
- 1/2 cup boiled red lentils
- 1/2 cup coconut cream
- 1/2 cup tomato paste
- 1 medium red onion chopped
- 3 tablespoon olive oil
- 1 clove garlic minced
- 1 teaspoon minced ginger
- 1/2 jalapeno pepper chopped
- 1 tablespoon dried mint
- 2 teaspoon cumin
- 2 teaspoon garam masala
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 2 teaspoon red pepper flakes
- 3 stalks fresh thyme
- 1/4 cup chopped parsley
- 1/4 cup chopped cilantro
- Salt as needed
Warm up 1 cup of water. It should be pretty hot but not scalding. Warm water accelerates the yeast action but too hot would kill the yeast.
In a large glass, add the water, sugar and the yeast. Stir and keep in a warm place.
In the mean time, mix the flour and the salt in a large bowl.
Add the water/yeast mixture along with an additional 1/3 cup warm water.
Knead by hand, for at least 5 minutes, the more the better. You will feel the dough developing a consistent, stretchy structure and it will stop sticking to your hand.
Wet the top of the dough in the bowl and cover the bowl with stretch film, place in a warm place (wrapping the bowl around with a kitchen towel helps keep it warm).
Wait for about 30 minutes, or until the dough approximately doubles in size.
Put the olive oil in a large pan over medium-high heat.
Add the onions, along with a pinch of salt, stir and cook for about 3 minutes.
Add the garlic, ginger and all the spices. Keep stirring and cook for another 2 minutes.
Add the tomato paste, stir until it is mixed in.
Add the polenta, potatoes, lentils and the coconut cream.
Add salt according to your taste, stir and cook for about 5 minutes.
Turn the heat off, add the thyme, parsley and cilantro.
Dust a clean surface with flour
Get a palm sized piece of the dough and roll it thin.
Spread some filling over half of the dough, fold the other half over and press with fingers to seal.
Cook both sides in a pan lightly coated with oil (medium/low heat)