Name: Layered Tofu Flatbread with Spiced Tomato Sauce
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 8 servings
Ingredients: 650g all-purpose flour; 1 packet instant dry yeast; 1 tsp sugar; 1 tsp salt; 250ml lukewarm oat or soy milk; 150ml lukewarm water (adjust as needed); 600g tofu, crumbled; 1 large onion, finely chopped; 3–4 garlic cloves, minced; 1–2 light green chilies, finely chopped; 1 red chili, finely chopped; 1 heaped tbsp tomato paste; 1 heaped tbsp mild red chili paste (or extra tomato paste); 250ml tomato puree; 625ml hot water, gradually added; 1–1.5 tsp salt (to taste); 1 tsp black pepper; 1 tsp sweet paprika; 2–3 tbsp olive oil; 240ml plain unsweetened soy or oat-based yogurt; 1–2 garlic cloves, minced; A pinch of salt (optional)

1. Make the Dough

In a large bowl, combine the flour, yeast, sugar, and salt. Add the warm milk and half of the water. Mix together, adding more water as needed to form a soft dough. Knead for 8–10 minutes until smooth and elastic. Cover and let it rise in a warm place for 1 hour or until doubled in size.

2. Shape the Dough

Punch down the dough and divide into 12–15 portions. Roll each piece into a thin round flatbread (20–25cm diameter).

3. Cook the Flatbreads

Heat a dry skillet over medium heat. Cook each flatbread until lightly marked but still soft. Keep warm under a clean towel.

4. Prepare the Sauce

Heat olive oil in a large pan. Sauté the onion until soft, then add garlic and both chilies. Stir in tomato paste and red chili paste, and cook briefly to deepen flavor. Add crumbled tofu and fry for a few minutes. Pour in the tomato purée and gradually add hot water. Simmer for 20–30 minutes until thickened. Adjust seasoning with salt, pepper, and paprika.