INGREDIENT FOR STUFFING

1 medium-sized zucchini, wash and shredded, and squeeze all water out

1/4 block of soft tofu/ or any kind will be ok, shredded and squeeze all water out

1 cup sweet corn, fresh or frozen

1 cup wash and finely chopped, fresh baby spinach

1/4 cup wash and chopped fresh coriander /or cilantro leaves

1/4 teaspoon ajwain

1 tablespoon sesame seed ( optional)

1 teaspoon red chili flake

1 tablespoon fresh lemon juice

1 teaspoon crushed cumin seeds

1 green chili wash and chop ( optional)

1 tablespoon oil, corn, canola, or your choice

Salt to taste

INGREDIENTS FOR DOUGH ( KEEP SOME DRY FLOUR WITH YOU TO ROLLING )

1 1/2 cup chickpeas flour

1 1/2 cup sorghum flour

1 1/2 tablespoons oil corn or canola

Salt to taste

METHODS FOR MAKING DOUGH

1: take the bowel and mix both flours, add salt and oil mix them all well with your hands, then add a little by little tap water and make the dough nice and tait round ball, then cover with a dish and keep aside for 30 minutes.

METHOD FOR STUFFING

1: put the pan on the stove, medium-low heat, add oil in, add ajwain seed, and green chili, and let cook for a few seconds, then add tofu, lemon juice, chili flakes, crush cumin, sesame seed, and salt to taste mix all well let cook for 2 minutes, then add corn and zucchini. Then keep and stir and let cook for 5 minutes, or the mixture has to look nice and dry and soft, when is ready, let keep the stuffing on the side until it gets cool.

The stuffing is ready.

2: Let the mixture get cool and work with dough necked little, and make even size of all ball, then roll in dry flour and roll them 6 by 6 rounds, put 1 tablespoon of stuffing in the fold from all four sides and roll just a little bit to all stick together, do all until you finish.

3: put the pan on the stove on medium-low heat, let get hot then put your flatbread in and let cook a little bit maybe 20 seconds, then flip over let cook another side until a little golden, then brush with oil both sides and let cook for both side nice and just golden, then serve hot with non-dairy yogurt, or humans or any soup or guacamole, it is delicious and healthy, good for children lunch box or snack.

Note: This is very easy to make and very healthy, you can keep it in the refrigerator for a few days or a whole week, and enjoy,/ or you can put in freezer for whole month and enjoy, when you feel like to it. When you freeze they  put pieces of partchment  paper in between.

This is vegan, allergy-friendly, gluten-free, dairy-free, and but-free.