Flatbread:
1 1/4 cups soy flour-sifted 
1/2 tbsp. baking powder 
1/2 tsp. salt
1 tbsp. onion powder 
1 cup warm water 
1/4 cup olive oil 

Turkey Breast: 
1 1/2 lb. turkey breast (4 filets sliced) 
8 slices bacon - cooked crispy and drained 
4 leafs of iceberg lettuce sliced thin 
1 cup Roma tomato - sliced 
1 avocado -halved, seeded and thinly sliced
Salt and pepper to taste 
4 tbsp. Dijon Mustard 

Ham: 
1 1/2 lb. baked ham (sliced about 1/8” warm from oven) 
4 oz. brie 
1 cup mayonnaise
2 tbsp. horseradish
Garnish with pickle 

Flatbread Preparation:
Add baking powder, salt, onion powder and sifted soy flour in mixer with dough attachment. Mix on low 3-4 minutes. Drizzle in warm water until mixture is sticky. Scrape dough out of mixing bowl with rubber spatula and with well soy floured fingers roll dough into ball on countertop (do not knead bread). Pinch off balls of dough the size of a 50-cent piece (remember keep fingers floured) Form into 4-inch diameter rounds and fry in olive oil in cast iron pan over medium heat. Serve warm or room temperature within 1 hour. Dough will keep in refrigerator for up to one week 

Yield 8 slices (3 - 4 inches in diameter) -  approx. 2 - 3 net carbs per slice 

Turkey Breast Club Preparation: 
Lightly season each turkey filet with salt and pepper. Grill in preheated grill pan coated with olive oil over medium heat for 3 -4 minutes on each side. Take 2 slices of flat bread and spread 1 tablespoon of Dijon Mustard on bottom slices. Top with lettuce, tomato, avocado, turkey and bacon. Top with other slice of flatbread and serve. 

Yield 4 servings - approx. 6 net carbs per sandwich 

Ham and Brie Sandwich: 
Mix mayonnaise and horseradish. Top slice of flatbread with 1 tablespoon horse sauce. Top with warm ham then brie and other slice of flat bread. Serve with pickle as garnish. 

Yield 4 servings - approx. 5 net carbs per sandwich