It can be so easy, when cravings are real to reach for the telephone and call your nearest takeaway. This recipe requires minimum effort, it's ready in a flash and your body will thank you for it over a greasy takeaway.
Ingredients
Method
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Place the flour, yeast and salt into a bowl and mix together. Pour the water into the dry ingredients and mix together to form a dough. Knead the dough for around 4 minutes, then separate into 6 evenly sized doughballs. Cover the dough balls with cling film (or beeswax wraps) and leave to prove for 1 hour in the fridge. Remove from the fridge and roll out the flatbreads as thin as possible. Take a cast iron pan or griddle pan and place over a high heat. Once the pan is super smoking hot (and dry) fry the bread for 30 seconds on each side.
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Place the chicken stir fry in a mixing bowl and drizzle with a glug of olive oil. Add the jerk rub and give it all a good mix together. Leave to marinate for one hour. Take a non stick pan and sizzle the stir fry over a high heat for about 3 minutes, util the chicken is cooked through, but still tender.
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Grate the kohlrabi into a mixing bowl then mix in the lemon juice, diced chilli, diced spring onions and a good pinch of sea salt. Stack your flatbreads with the jerk chicken and slaw, then drizzle with a little fresh and tangy yoghurt.
