It was the boys last day of school, and they cut our Internet at home, electricity was also intermittent, meanwhile the heatwave is not giving up. Simply put ‘it was a lot’ , I was the one picking the boys up from school since their dad was on the field. After school we went to their grandfather’s house because he has a generator. Needed to pit stop and cool off under the A/C. Leboko took a short nap while Shalom watched his favourite show on Netflix. When we got home an hour later, Tsoba, the boys grandmother was waiting outside our yard for us to arrive so she could rest a little. That morning she attended a patlo which i unfortunately couldn’t attend. While she napped I begun making the Inside Pizza, something I’d thought about earlier in the day. I knew it would not be difficult to make, especially because the base was 2 ingredient Nutriday Dough. I was certain is a fast and simple way to make lunch . That is to say, it’s a basic flatbread stuffed with a filling, either meat or vegetables come to think , and quickly cooked on a hot pan into a delicious dough pocket that you can take on the go. It’s very simply seasoned, and really highlights the flavours of each ingredient. High water content vegetables like broccoli, spinach, mushrooms etc., should be lightly sautéed and cooled before using them in the stuffing so they don’t leach out their juices while the bread cooks. Don’t overstuff your flatbreads, paying attention to the amount of veggie stuffing, also once made and cooked, the stuffed flatbreads are best enjoyed fresh and hot but can be warmed up the next day.
INGREDIENTS Dough 2 Cups Cake Flour 1 ½ Cups NutriDay Plain Yoghurt 4 Tsp Baking Powder Stuffing 1 pack mince ½ cup hot vegetable broth for soaking the vegan mince* 2 tbsp olive oil 2 onions finely chopped 3 garlic cloves chopped 1 red bell pepper chopped 2 tbsp tomato paste 1 ½ tsp cumin ½ tsp paprika powder ½ tsp chilli optional ½ tsp salt
