010 / 75 · Cupboard Suppers
Paprika Potato and Pea Stew with Flatbread
4 bowls of stew, each with 1 homemade flatbread · Active 30 min · Total 55 min
Print recipe · PDFPotatoes and frozen peas make a sturdy red stew that needs no meat or purchased sauce. A quick flour-and-yogurt dough becomes four flatbreads while the potatoes simmer. That extra pan is useful: fresh bread gives you something to scoop through the sauce and makes the meal feel deliberately cooked. Read the dough step before starting, and allow its short rest while the onion softens.
Keep potato pieces consistent
Cut potatoes into pieces about three-quarters of an inch across. A few large chunks can remain firm after the rest of the pot is ready. Simmer rather than boiling hard, so their edges soften into the sauce without all the pieces breaking apart. Add peas only near the end; they need heating through, not half an hour in the pot.
Roll bread while the stew minds itself
The dough should be soft enough to roll but not sticky. Yogurt thickness varies, so add the measured water gradually. Divide into four pieces after the rest, then roll each on a lightly floured surface. Cook on a moderately hot dry skillet until both sides have brown spots and the center is cooked through. Stack under a clean towel so the breads stay flexible.
Ingredients
- 1 tablespoon neutral oil (15 ml)
- 1 large onion, diced (150 g)
- 2 garlic cloves, minced (6 g)
- 2 teaspoons sweet paprika (4 g)
- 1 can crushed tomatoes (14 oz/400 g)
- 1 3/4 lb potatoes, peeled and cut into 3/4-inch/2 cm pieces (800 g prepared)
- 2 cups water (480 ml), for stew
- 3/4 teaspoon fine salt (4.5 g), divided: 1/2 teaspoon for stew and 1/4 teaspoon for bread
- 2 cups frozen peas (280 g)
- 2 cups all-purpose flour (240 g), including 20 g for rolling
- 1 teaspoon baking powder (4 g)
- 3/4 cup plain yogurt (180 g)
- 2–4 tablespoons water (30–60 ml), for dough
Set out
Large lidded saucepan, Mixing bowl, Rolling pin, Dry heavy skillet
Allergens
Wheat, Milk. Check labels and substitutions.
Make it
- Mix 220 g flour with baking powder and 1/4 teaspoon salt. Add yogurt and enough of the dough water to make a soft dough. Knead briefly, cover and rest for 15 minutes.
- Heat oil in the saucepan over medium heat. Cook onion for 7 minutes, then stir in garlic and paprika for 30 seconds. Add tomatoes, potatoes, 2 cups/480 ml water and remaining 1/2 teaspoon salt. Bring to a simmer, cover and cook for 20–25 minutes until potatoes are tender.
- Meanwhile, divide dough into four pieces. Use the reserved 20 g flour for rolling each into a 7-inch/18 cm round. Heat the dry skillet over medium-high heat and cook each bread for 2–3 minutes per side until browned in spots and cooked through with no raw dough. Keep under a clean towel.
- Add peas to the stew and simmer for 4–5 minutes, or the longer package-specified cooking time. Divide stew among four bowls and serve one flatbread with each.
One bag of flour, more than one supper
Plain flour is used for bread here and as a small thickener elsewhere in the collection. Baking powder keeps the dough quick, without a long yeast rise. Make only the four rounds you need unless you have a clear plan to freeze the extra bread.
A useful detail
If the stew becomes thick before the potatoes soften, add a little hot water. The bread and stew stages overlap; allow more total time if using only one burner.
Another way
- Replace half the potatoes with 400 g peeled turnip in the same-size pieces.
- Use four purchased plain flatbreads instead of making dough when time matters more than the extra preparation.
Keep it well
Refrigerate stew in shallow containers within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 3 days. Reheat to 165°F/74°C. Keep cooled flatbreads wrapped and refrigerated for up to 2 days, or freeze for up to 1 month; warm before serving.