Directions
- 1Add the ingredients in a bowl, mix to form a dough, use enough water. Knead until soft. Cover & Set aside for 10 minutes. Divide into 8 and roll into thin discs.
- 2Add the ingredients for the marinade and chicken in a bowl, mix. Set aside to marinade.
- 3Add oil to a large pot, once warm add the spices, onion, garlic & ginger. Fry for 5 minutes. Add the tomato paste, fry for 2-4 minutes.
- 4Add the chicken. Cook until the chicken is just cooked. Add enough water to make it saucy, but not too much.
- 5Remove from heat. Season with salt, stir in spinach & Greek yoghurt. Allow to cool slightly before filling the flatbreads.
- 6Once the flatbreads are filled, cook in a medium hot frying pan, for about 5-7 minutes per side.
- 7Serve
Ingredients
- 200 g flour
- 120 g low fat plain yoghurt
- 2 tsp baking powder
- 0 water
- 400 g chicken breasts, cubed
- 60 g low fat plain yoghurt
- 2 tbsp lime/lemon juice
- 2 tsp garam masala
- 1 tsp chili powder/paprika
- 2 tsp crushed garlic
- 1 tsp dried ginger
- 1 tsp salt
- 2 tsp oil
- 1 onion, diced
- 2 tsp crushed garlic
- 1 tsp grated ginger
- 2 tsp garam masala
- 1 tsp chili powder/paprika
- 0.5 tsp cumin seeds
- 1 sachet tomato paste
- 1.33 cup water
- 2 cups spinach, wilted in microwave & diced
- 60 g greek yoghurt
Equipment
bowlforklarge potfrying pan
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