For the burrito bread [Indian roti style]
– 200 g of semi-integral flour
– 50 ml of water
– 50 ml of sugar-free vegetable drink (oats, soya, rice)
– 1 pinch of salt
– 1 tablespoon of EVO
For the filling
– 80 g sorghum
– 50 g cooked corn
– 1 bell pepper
– 80 g purple cabbage
– 40 g boiled Borlotti beans
– 1 red onion
– 1 clove of garlic
– ½ tablespoon of tomato paste
– ½ teaspoon of paprika: choose the smoked one or the spicy one, according to your taste
– EVOO to taste
– salt to taste
Put the flour and salt in a bowl and mix. Add the liquid a little at a time, taking care that no lumps form.
Add the oil and knead with your hands until the dough is smooth and firm. Cut the dough into two balls, roll them out with a rolling pin or with your hands: you must form two extra thin discs of dough. Heat a pan and cook on both sides: turn the bread when it creates bubbles on the surface.
Once the bread is ready, put it aside between two plates to keep it moist, soft and warm and prepare the filling, which will not take you more than 5 minutes.
Pour the sorghum into a saucepan with ab—300 ml of water and a pinch of salt. Bring to the boil and continue for 30 minutes until the water is completely absorbed. Once cooked, let the sorghum cool in a bowl. Meanwhile, prepare the vegetables. Wash the bell pepper by removing the light filaments and seeds and cut into cubes. Cut the onion and mash the garlic and sauté them in a pan with a little oil for a minute.
Remove the poached garlic and add the cabbage, cut into strips, the bell pepper, tomato paste and paprika, and sauté for a minute: the vegetables should not be cooked but only seasoned. Add salt and, when the heat is off, add the beans and corn already cooked. Mix well and let everything cool down.
Take the bread, heat it briefly in a pan, put the vegetables along one edge, roll it up and close the lower edges, fixing it with a long toothpick. Serve hot.