Easy Flatbread with Cauliflower and Tofu

Whisk whole wheat flour, salt, baking powder, and ⅓ cup all-purpose flour in a medium bowl. Stir in yogurt. Transfer dough to a clean work surface and knead until mostly smooth, about 1 minute. Divide into 2 pieces and wrap with plastic. Let rest 15 minutes to let dough relax.

Working one at a time, roll out dough on a lightly floured surface, sprinkling dough with flour as needed to prevent sticking, to about ⅛" thick.

Heat a medium cast-iron skillet over medium-high. Cook flatbread until underside is golden brown and puffy with a few charred spots, about 2 minutes. Turn and cook on other side until golden brown, about 1 minute. Transfer to a plate, then repeat with remaining dough.

Heat 1 Tbsp. ghee in a large Dutch oven or pot over medium-high. Add cauliflower in a single layer and cook, undisturbed, until golden brown underneath, 4–5 minutes. Toss and continue to cook, tossing occasionally, until still crunchy but browned in spots, about 4 minutes longer. Add onion, garlic, and remaining 1 Tbsp. ghee. Cook, tossing occasionally, until vegetables are halfway to tenderness, 8–10 minutes longer. Season generously with salt and pepper, then add ginger and turmeric. Cook, stirring constantly, until fragrant, about 1 minute. Add tofu, raisins, and 1 cup water. Bring to a simmer and cover. Cook, partially covered, until cauliflower is tender and liquid is reduced by about half, about 10 minutes. Season with salt and pepper.

Arrange vegetable mixture on a platter. Top with almonds and dill. Serve with flatbreads alongside.