Vegan spinach and cheese stuffed flatbreads - Aceline

Ingredients

• 150g plant based yogurt
• 300g self-raising flour (Lamb brand)
• 1 tsp baking powder
• ½ tsp garlic granules
• 2 tbsp olive oil
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 potato, peeled and diced
• 1 heaped tbsp. curry powder
• 100g frozen spinach, defrosted and squeezed (Emborg)
• 50g frozen peas (Emborg)
• 150g grated vegan mozzarella or other cheese
• Salt and pepper to taste
• 1 tbsp chopped fresh mint
• 3 tbsp garlic vegan mayonnaise for serving (Hellmann’s)