Creamy Chicken Cheese Flatbread

Ingredients

• 2.5 cup all-purpose flour (For the dough)
• 1.5 cup Greek yogurt (For the dough)
• 2 tbsp clarified butter or butter (For the dough)
• 0.5 tsp salt (For the dough)
• 1 tsp baking powder (For the dough)
• 1 tbsp olive oil (For the dough)
• 1 lb boneless chicken breast (Boiled in salt water and shredded)
• 1 cup mixed bell pepper (Finely chopped)
• 0.5 yellow onion (Chopped)
• 4 cloves fresh garlic (Minced)
• 0.333 cup green onion (Finely chopped)
• 1 tbsp all-purpose flour (For the chicken filling)
• 0.5 cup whole milk (For the chicken filling)
• 0.333 cup cream cheese (For the chicken filling)
• salt (To taste; also used in the chicken's boiling water)
• 1 tsp black pepper (For the chicken filling)
• 1 tbsp garlic powder (For the chicken filling)
• 1 tsp smoked paprika powder (For the chicken filling)
• 1 tsp red chili flakes (For the chicken filling)
• 1 tsp cumin seeds (For the chicken filling)
• 1 tsp onion powder (For the chicken filling)
• 2 tbsp clarified butter or oil (For sautéing the chicken filling)
• 0.333 cup butter (Melted, for the garlic butter glaze)
• 1 tsp fresh garlic (Finely minced, for the garlic butter glaze)
• 1 tbsp parsley (Finely chopped, for the garlic butter glaze)
• 2 cup mozzarella cheese (Freshly grated; for assembly)

Steps

1. 1

   Boil the chicken breast in salted water, then shred it. The source does not specify the boiling time or amount of water.

2. 2

   In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Mix thoroughly.

3. 3

   Add the Greek yogurt and clarified butter or butter. Mix by hand until the dough begins to come together and knead until a rough dough ball forms.

4. 4

   Drizzle the olive oil over the dough. Cover the dough and let it rest for 30 minutes.

5. 5

   After resting, knead the dough for about 4–5 minutes, until it becomes smooth.

6. 6

   Heat the clarified butter or oil in a pan. Add the minced garlic and chopped yellow onion, and sauté for 1–2 minutes, until the onion becomes translucent.

7. 7

   Add the chopped bell peppers and green onions. Sauté for 2–3 minutes, until the vegetables are soft.

8. 8

   Add the shredded chicken, black pepper, garlic powder, smoked paprika, red chili flakes, cumin seeds, onion powder, and salt to taste. Mix everything together.

9. 9

   Add the all-purpose flour and toast it for 1 minute, stirring so it coats the filling.

10. 10

    Pour in the whole milk and cook until the mixture thickens.

11. 11

    Add the cream cheese, lower the heat, and continue cooking until the filling thickens and becomes creamy.

12. 12

    Set the chicken filling aside to cool before assembling the flatbreads.

13. 13

    Divide the dough into 9 balls. Flatten each ball with a rolling pin.

14. 14

    Place the cooled chicken stuffing and freshly grated mozzarella on one half of each piece of rolled dough.

15. 15

    Fold the other half of the dough over the filling and close the flatbread.

16. 16

    Cook the filled flatbreads on both sides for 8 minutes total, flipping halfway through.

17. 17

    Melt the butter for the glaze and combine it with the finely minced garlic and chopped parsley.

18. 18

    Brush the cooked flatbreads with the garlic butter glaze and serve warm.

Notes

The source does not specify the amount of boiling water, the cooking temperature or equipment for the flatbreads, or whether the 8-minute cooking time is total or per side; it states to flip halfway through, so it is interpreted as 8 minutes total.

Nutrition per serving

• main
• flatbread
• chicken
• cheesy
• stovetop
• stuffed
• family-friendly