Baked katlama

Ingredients

• 100 g strong white flour
• 125 g wholemeal flour
• 100 ml water
• 50 g low fat vegan spread
• 200 g frozen soya mince (60 g if rehydrating from dry)
• Spray oil
• 1 red onion, diced
• 1 clove garlic, pureed
• 1 carrot, peeled and grated
• 2 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tbsp chopped fresh coriander
• 250 g soya yoghurt (plain and fortified)
• 50 g mango chutney
• 250 g cauliflower florets
• 250 g broccoli florets
• 100 g brown basmati rice (dry weight), cooked, to serve

Method

For the dough

1. To make the dough, mix the flours together and add the water and 25 g of vegan spread. Knead to form a dough and set aside to rest.

For the filling

1. If using dehydrated soya mince, rehydrate. Heat a saucepan, add the oil, and when hot, add the diced onion. Cook until the onion is soft and coloured. Add the garlic and grated carrot and cook for 2 minutes. Add 1 tsp turmeric, cumin and ground coriander and cook for a further 1 minute. Add the soya mince and chopped fresh coriander and mix thoroughly.

For the sauce

1. Blend together the soya yoghurt with the mango chutney.

For the vegetables

1. Spray the broccoli and cauliflower florets with oil and mix with 1 tsp turmeric. Roast in the oven on 180°C until golden and cooked through.

For the katlama

1. Roll the dough out in a large circle about 12" across (think pizza base).
2. Place the filling into the middle of the dough. Gather the sides up and form them in the middle so you can press them all together to reform a ball with the filling in the middle. Put the ball onto a lined baking sheet and press down to start stretching it back out into a flat disc about 1.5 cm thick.
3. Bake in the oven on 180°C until the dough has crisped up and coloured.
4. Serve with the rice, roast vegetables and dressing.

TIP: Swap to spray oil for a lower fat meal