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GreenPan, makers of toxin-free nonstick cookware, partnered with Brightland to create this savory, seasonal sweet potato-stuffed flatbread with our ALIVE olive oil and their Reserve Blush pan. We love serving these flatbreads as a side with curries or paired with a fresh green salad.
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For the Dough
[close type="rte"] [open type="ingredients"] [ingredient product="false" text="2 1/2 cups all-purpose flour"] [ingredient product="false" text="1 teaspoon salt"] [ingredient product="true" handle="alive" title="Brightland ALIVE olive oil" text="1 Tbsp of PRODUCT"] [ingredient product="false" text="1/2 cup plus 2 tablespoons water"] [close type="ingredients"] [open type="instructions"] [instruction step="1" text="In a medium bowl, mix together flour and salt. Add oil and water and stir with a fork until water is absorbed."] [instruction step="2" text="Mix with hands until dough begins to form, adding water a tablespoon at a time if mixture seems too dry."] [instruction step="3" text="Turn dough out onto a work surface and knead until smooth and elastic—about 3 to 5 minutes. Form dough into a ball, cover, and rest at room temperature for at least 20 minutes."] [instruction step="4" text="Preheat oven to 200°F."] [close type="instructions"] [open type="rte"]For the Filling
[close type="rte"] [open type="ingredients"] [ingredient product="false" text="1 1/2 cups mashed sweet potato (about 3 potatoes)"] [ingredient product="false" text="1 large shallot, minced"] [ingredient product="false" text="2 tablespoons fresh chopped cilantro or parsley"] [ingredient product="false" text="1 teaspoon grated fresh ginger"] [ingredient product="false" text="1 teaspoon garam masala"] [ingredient product="false" text="1/2 teaspoon salt"] [ingredient product="false" text="1/2 teaspoon freshly ground black pepper"]] [close type="ingredients" cta="false"] [open type="instructions"] [instruction step="1" text="Place all filling ingredients in a medium bowl and mix to combine evenly."] [close type="instructions"] [open type="images" count="1"] [close type="images"] [open type="rte"]
For the Flatbread
[close type="rte"] [open type="ingredients"] [ingredient product="false" text="Rested dough"] [ingredient product="false" text="Prepared filling"] [ingredient product="true" handle="alive" title="Brightland ALIVE olive oil" text="PRODUCT, for frying"] [ingredient product="false" text="Chutney or plain yogurt, for dipping"] [close type="ingredients"] [open type="instructions"] [instruction step="1" text="Stuff the flatbreads—Divide dough into 4 equal pieces, working with one at a time and keeping the rest covered."] [instruction step="2" text=" Shape dough into ball and roll out on a lightly floured surface into an 8-inch circle."] [instruction step="3" text="Spread 1/4 of the filling over half of the circle, leaving a 1/2-inch border around the edge. Brush the unfilled border with a little water and fold the other half of dough over filling. Press firmly around the edges to ensure a tight seal. Continue stuffing the rest of the flatbreads."] [instruction step="4" text="Fry the flatbreads—Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Add 2 stuffed flatbreads and fry, pressing down gently on edges to ensure even browning."] [instruction step="5" text="When underside is golden brown—about 2 minutes—flip and cook the other side for a minute or two, until golden and crispy."] [instruction step="6" text="Transfer to a cooling rack over a sheet pan and place in warm oven while you cook the second batch."] [instruction step="7" text="Serve hot with a side of yogurt or chutney for dipping."] [close type="instructions"] [open type="images" count="1"] [close type="images"]
