Layered Food. I think it’s my thing. It began when I was making the same lunch for about the third or fourth day consecutively. I tend to do this with new meal discoveries – I just want it every day until I am either over it or feel like coming up with something different. So, one day, before making my ‘lunch of the moment’, I thought: how can I make this pretty so that it is photographable – i.e. Instagrammable? Somehow, layering popped into my mind. See, the meal was a low-carb flat bread, spread with my fermented pesto and filled with leftover mince. Not a particularly attractive plate of food.

Instead of rolling the flatbread dough into a circle and cooking it in a pan, I rolled it into a thin rectangle and cooked it in the oven (as it was too large to fit in a pan). I sliced it into eight small rectangles. I spread one with pesto and mince. Then I lay another rectangle on top and did the same. And another one – until I had my layered stack of perfectly presentable Instagram material. 

The surprise came when I took my first bite. Somehow, the layers made the dish taste better. Bonus. I was so excited over my creation. It would work with countless flavour combinations. Next I tried layered kefir cream cheese with leftover chicken and sautéed mushrooms. Delectable. Then Chicken Mayo. Then lasagne-style mince and grated cheese. Then a breakfast style of kefir cream cheese, spinach and sunny side up eggs. Another breakfast version with bacon, avo and egg. Every time I have a new taste profile, I say: This one is the best! 

Low-Carb Flatbread (Naan recipe from https://www.dietdoctor.com)

Ingredients (For 1 Serving)

• 25g                 Coconut Flour
• 7g                   Psyllium Husk Powder
• 1/8 tsp            Bicarbonate of Soda
• ¼ tsp              Salt (I use Himalayan)
• 20g                 Butter/Oil of choice (I use coconut or avocado oil)
• ½ cup             Hot water (just boiled)
• 1 tsp                Apple Cider Vinegar

Method

• Preheat oven to 150°C.
• Boil Water.
• Add dry ingredients to a bowl and whisk to mix.
• Add Oil and vinegar to another bowl and pour in water. Stir to mix.
• Add dry to wet and mix quickly with a fork to combine.
• Make a ball out of the dough.
• Place the dough on a silicone mat (or on a piece of parchment paper)
• Press into a rectangular shape.
• Using a silicone rolling pin (or regular one if using parchment paper – then place another piece on top of the dough).
• Roll dough out into ½ cm thick rectangle.
• Place a sheet of parchment paper over the top and flip over onto an oven tray.
• Remove Silicone mat
• If using parchment paper, remove the top one and slide flatbread onto oven tray. (you want a sheet of parchment paper underneath the flatbread).
• Place in the oven for 5-10min (depending on how soft you want it)
• Remove from oven and slice into smaller rectangles (I make 6 or eight)
• Layer up with desired flavour combo and Enjoy!!!