Diabetic curried flat bread / pockets

 

Super easy and super tasty.

I have adapted this recipe to TMX  from, ‘A cookbook for Diabetics by a dietitian and chef.’

I have also changed the process to use my Mexican press.   However they are easily rolled with a rolling pin. 

The recipe specifies a small amount of Chicken, 40 g, for each pocket.   If this is included with tomato, lettuce and cucumber the total pocket is Calories  193, and 28 .5 carbs. 

Ingredients. 

220 bread flour, ( I used Laucke Crusty White Mix)

1 teaspoon salt

1 1/2 teaspoons of instant yeast

160 mils low fat milk, warm

2 teaspoons of olive oil

1 teaspoon of chilli flakes ( original recipe 3 )

2 teaspoons   Of curry powder. 

Method

Heat oven to 380 degrees ff

Place all ingredients in TMX bowl and knead for 3 minutes. 

Place in oiled dish , cover and  stand for 30 minutes.

Cut and roll into  7 place back into dish, cover and leave for 10 minutes. 

Either press in Mexican press machine or roll to 1/4 inch thick.

Bake 10 to 15 minutes, ( mine took 10 minutes. )

Grill small thin slices , 40 g, of chicken breast and fill each pocket with lettuce, tomato and cucumber. 

The original recipe marinated the chicken in a curry sauce. I used a dash of soy sauce.

Leftover chicken schnitzel, Avo, cucumber and tomato.