Preheat the oven to FAN 180 degrees Celsius, 200 degrees Celsius static oven, 400 degrees Fahrenheit, Gas 6.
Start by preparing the topping: peel and cube the potatoes (cubes about 1,5cm in size) then boil with some salt until nearly cooked, about three quarters of the way. Drain well and set aside, in a bowl.
In a small pan, warm up the sunflower oil on medium heat and once it is warm add the mustard seed; after 30 seconds they should finish popping, so you can add the hing, fennel seeds, turmeric, garlic and green chilies. Mix these well and allow to cook until the smell of raw garlic has gone, which should take about one minute.
Once the rawness of the garlic has gone, continue mixing and add the curry leaves and finely chopped coriander leaves. These should be ready in about 30 seconds. Once ready, add this tadka to the boiled potatoes, mix well and set aside.
Chop the red onions in juliennes and set aside.
The next step is to prepare the dough: In a glass, mix well the yeast, sugar and ½ cup of lukewarm water. Straight away in a bowl (or countertop if you prefer) add the flour, salt, olive oil and start mixing with the yeast-water mix. You will require more water the more you mix the dough, but the quantity will depend a lot on the moisture of the flour amongst other variables. Please note these are generic guidelines: always follow the instructions on the packet.
As soon as the dough is ready, divide it in two parts and roll them out until the dough is about 3mm in thickness; move the flatbreads each on an oven tray that is covered in greaseproof paper. Evenly divide and spread the julienned red onion and aloo masala (potato masala) across the two vegan flatbreads. You can either cook one Indian flatbread at a time, for about 15 minutes in the middle of the oven or place both trays in and switch their position around about half way through.
My oven takes about 15 minutes to perfectly bake this homemade flatbread, however to ensure it is cooked you need to lift the bottom with a spatula and if the center bottom looks cooked and crunchy, then it is ready. If the bottom center part is not cooked, return to the oven until ready.
While the Italian flatbread is cooking, add all of the simple green chutney ingredients in a grinder and make to paste; you may need to add a bit of water to facilitate this. You can add as much water as liked, however I prefer the chutney to be not too liquid, so it is not runny on the flatbread, and try to add no more than 5 tablespoons of water.
Once the vegan flatbreads are ready chop and serve among six people, or cut into bite size portions and place on a tray if serving at a party. You can either drizzle the green chutney on the flatbreads or keep it in a small bowl on the side, while garnishing with some fresh coriander leaves.