Mexican Style Chicken Lasagna

Method

1. Put 240g all purpose flour, 1 teaspoon kOBE Monk Fruit Blend, half a teaspoon baking powder, half a teaspoon salt and 2 tablespoons cooking oil in a bowl and mix. Add about 400ml water a little at a time and knead until the dough is smooth, soft and no longer sticky, then cover it and rest it for 20 minutes.
2. Soak 500g chicken breast in lightly salted water for 7 to 10 minutes, rinse it, chop it and blend it fine.
3. Set a pan over the heat, fry 4 tablespoons cooking oil and 3 cloves minced garlic until fragrant, then add the blended chicken and stir until it firms up. Add 1 chopped onion, 1 teaspoon chili powder, salt, 1 teaspoon black pepper, 1 teaspoon cumin powder, 1 teaspoon ground ginger, 1 teaspoon ground coriander and 100g tomato sauce and stir. Pour in 118ml water, cover and cook over low heat for 10 minutes.
4. Add 3 diced bell peppers and stir fry over medium heat until cooked.
5. Divide the dough into 16 pieces, roll them into balls and roll them out thin.
6. Cook each round in a dry pan over low heat until both sides are pale gold and lightly puffed.
7. Layer into a rectangular dish in order: chicken, grated mozzarella, black olives, a flatbread, repeating until everything is used, then bake until the cheese melts.

Tips

• Home rolled flatbreads take the place of lasagna sheets, so the ingredients are easy to find in Vietnam.
• Cumin powder, coriander powder and black olives are sold in the imported spice aisle, and roasted bell pepper covers when the olives are missing.
• The water amount shifts with the flour, so add it gradually to avoid lumps.
• A full 20 minutes of resting stops the dough shrinking back as it is rolled.
• Cook the thin rolled sheets in a dry pan for about 30 seconds a side, since longer dries them hard.