Potato and Rosemary Flatbread

Preheat your oven to 450 °F. Spread 1 tsp oil evenly across a baking sheet and sprinkle with salt. In a small bowl, whisk together the yeast, sugar, and ½ cup warm water. Let sit for about 10 minutes. Reserve 2 tbsp flour, and combine the rest with ½ tsp salt in a large bowl. Set both bowls aside while the yeast activates.

Place a small saucepan over medium heat. Peel and dice onion. Mince 1 garlic clove. Put onion, garlic, and vegan butter in saucepan. Cook until onions become translucent, 2 to 3 minutes. Add cornstarch and stir into a paste. Halve the lemon, and add the juice from half. Add ½ cup of almond milk, 1/4 cup water, and a pinch of salt and pepper. Stir until thickened, about a minute. Remove from heat.

At this point the yeast should be activated (it will look a little frothy). Add it to the large bowl with the flour. Mix the dough with your hands until it begins to stick together. Knead it until it forms a smooth ball, about 1 to 2 minutes. Cover the dough with a paper towel and let sit for 5 minutes in a warm place.

Rinse and dry the potatoes and broccoli. Pick the rosemary leaves from the woody stems and mince the leaves. Thinly slice the remaining 2 garlic cloves. Leaving the skin on, thinly slice the potato. In a large bowl, mix 1 tbsp oil with 2 tbsp water. Add the rosemary, garlic, potatoes, and broccoli florets to the bowl, with a pinch of salt and pepper. Using your hands, toss to coat.

Flour a work surface with the reserved 2 tbsp flour. Using a rolling pin, roll the dough out to the size of your baking sheet, or to about ¼-inch thick. Place the dough on the baking sheet, and evenly spread the white sauce on it. Top with the seasoned potato and broccoli. Place on the middle rack and cook until the edges are golden brown, about 15 minutes.

When the potato and rosemary flatbread is baked, take it out of the oven, and cut it into even pieces for serving. Dig in!