Flatbreads with spicy chicken filling

Votes: 2

How to Make Spicy Chicken Stuffed Flatbreads

Time: 3 hours 40 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 824, total fat 31 G., saturated fats 6 G., proteins 33 G., carbohydrates 103 G., fiber 5 G., cholesterol 85 mg, sodium 764 mg, sugar 5 G.

These chicken flatbreads are similar to lahmacun, crispy Turkish flatbreads filled with ground meat and vegetables. Both the base and the filling can be prepared in advance, making it convenient if you're cooking for a crowd. Onions, peppers, and tomatoes enhance the flavor and add volume to the chicken filling. For an even more Middle Eastern twist, you can substitute lamb for the chicken.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Flatbreads

6 cups of premium flour + extra for working with the dough
1 packet (7 g) of fast-acting dry yeast
3 tbsp olive oil + extra for greasing the bowl
Semolina or cornmeal for sprinkling

Chicken

6 tbsp. l. olive oil
Half a small onion, finely chopped
Half a medium red bell pepper, finely chopped
6 tablespoons tomato paste
600 g of minced chicken
1.5 tsp ground cumin
0.5 tsp ground cinnamon
0.5 tsp red pepper flakes
1/4 tsp ground allspice
2 plum tomatoes, diced
1/4 cup Greek yogurt
Juice of half a lemon
2 tbsp chopped fresh parsley + extra for serving
1/3 cup Greek yogurt
Special equipment: pizza stone or baking sheet, pizza peel or wooden cutting board

Ingredient Substitution Suggestions

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Recipes with similar ingredients: minced chicken, cumin, cinnamon, tomato paste, allspice, lemon juice, wheat flatbreads, sweet pepper, yogurt

Cooking the dish according to the recipe:

Dough:

In a large bowl, combine the flour, yeast, and 2 teaspoons of salt. In another large bowl, combine 2 1/4 cups of warm water with the oil. Add the water mixture to the flour mixture and mix with your hands until the dough forms a rough ball.
Continue kneading the dough on a floured work surface until smooth and elastic, about 5 minutes. Wipe and grease one large bowl with oil. Place the kneaded dough in the bowl, grease it, cover, and let it sit in a warm place until doubled in size, about 1 hour.

Position a rack in the lower third of the oven and place a pizza stone or baking sheet on it. Preheat the oven to 230°C.
Transfer the dough to a work surface and punch it down. Cut it into 12 equal pieces. Form each piece into a ball. Spread the dough balls evenly on the work surface, cover, and let rest for 20 minutes. If kneading the dough in advance, after forming the balls, wrap each piece tightly in plastic wrap and refrigerate overnight. Let it sit at room temperature for 30 minutes before rolling it out.
Working with several balls at a time, roll each one into a circle about 0.3 mm thick, flouring the work surface and rolling pin as needed. Dust a pizza peel or wooden cutting board with semolina or cornmeal, and top with 1-2 sheets of dough.
Shake the peel back and forth to prevent the dough from sticking, then transfer to a hot pizza stone (or baking sheet) and bake until the dough is puffed and golden on the bottom but still soft and pliable, about 3 minutes. Remove the dough with tongs, press down on any bubbles, and let cool. Repeat with the remaining dough balls. At this point, you can add toppings and bake the dough, or let it cool, stack it, wrap it, and refrigerate for up to 2 days or freeze it for up to 2 months.
Filling:

While the flatbreads are baking, heat 2 tablespoons of oil in a large skillet over medium heat. Add the onion and bell pepper and cook, stirring, until softened, about 5 minutes. Add the tomato paste and stir for 1 minute (add a little water if it burns).
Add the remaining 4 tablespoons oil, ground beef, cumin, 1.5 teaspoons salt, cinnamon, red pepper flakes, and allspice and continue cooking, breaking up any lumps, until cooked through, about 5 minutes more. Add the tomatoes and cook for 1 minute. Remove from the heat and stir in the yogurt, lemon juice, and parsley. Let cool completely. The filling can be made a day ahead and refrigerated.
Sauce:

In a small bowl, combine yogurt, 3 tablespoons water and a large pinch of salt.
Flatbreads:

Brush each flatbread with butter and top with about 1/4 cup of the filling. Bake 1-2 flatbreads at a time on a hot stone until crispy on the bottom, about 5 minutes, rotating the flatbreads 180 degrees halfway through to ensure even baking. Drizzle with yogurt sauce, sprinkle with salt and parsley, slice, and serve.