Pizza does not have to be unhealthy and making it at home is so much cheaper. I used Spelt flour again which simply tastes much better than whole wheat. The secret is to let the dough slightly ferment for about 24 hours.
- Sift 1 cup of spelt flour or whole wheat flour add 1/4 teaspoon sea salt, 1 teaspoon brown sugar, 1/2 teaspoon of active dry yeast and 1/4 cup of warm water. Mix well, make into a dough and knead for about 3 minutes.
- Cover with a clean kitchen towel, place in a turned-off oven or cupboard, with a bowl of very hot water. Leave it for 24 hours.
- Heat pot, add sea salt and freshly ground black pepper, place the meat in the pot and brown on both sides, 4 minutes each. Set aside.
- Add crushed garlic, ginger, chopped tomato, fresh coriander, green bell pepper (hoho), chili pepper, 3-4 tablespoons of water and cook on low heat for 5 minutes, or until soft.
- Add back the Somali goat (flavourful and tender), about 1 cup of water, taste, adjust salt if need be, cover, simmer for about 10 minutes.
- Take some of the broth from the sufuria, mix thoroughly with a little more sifted spelt flour, make sure there are no lumps, add back to the stew and cook for 6 more minutes, stirring every 1 minute.
- Turn off the heat, add chopped coriander/dania leaves, cover and let it finish cooking with residual heat, about 5 minutes.
- Roll the dough out, heat chapati pan, cook on one side, on low heat, about 3-4 minutes, with sunflower oil, turn, add the sauce and meat, plus a good melting cheese. I use ‘Pizzela’ by Brown’s Cheese. Cover with and inverted pan, cook for about 4 minutes are rest on a rack. Serve with chilled ginger tea. Yum.