These soft flatbreads on yeast dough are especially delicate thanks to the combination of wheat flour and fine semolina, while the juicy chicken filling with spices and stretchy cheese makes them a flawless snack or hearty dinner. From the stated amount of ingredients, you get 9 golden flatbreads that are easy to cook in a skillet.
Ingredients
For the dough
- Warm water — 1 cup | 250 ml
- Fast-acting dry yeast — 2 tsp | 5 g
- Honey — 2 tsp | 10 g
- All-purpose flour — 1 2/3 cups | 200 g
- Fine semolina — 1 1/3 cups | 200 g
- Salt — 1 1/2 tsp | 8 g
For the chicken filling
- Olive oil — 2 tbsp | 25 ml
- Boneless chicken thighs, diced — 1.5 lb | 700 g
- Ground cumin — 1 tsp | 3 g
- Turmeric — 1/2 tsp | 2 g
- Cayenne pepper — 1/2 tsp | 2 g
- Paprika — 1 tsp | 4 g
- Chicken bouillon cube — 1 piece
- Finely chopped onion — 1/2 cup | 70 g
- Red bell pepper, diced — 1/3 cup | 50 g
- Green bell pepper, diced — 1/3 cup | 50 g
For serving
- Well-melting cheese (mozzarella, suluguni, gouda, cheddar) — to taste
- Fine semolina, for dusting
Step-by-step recipe
- Make the dough: dissolve the honey in the warm water, add the yeast and stir. Mix the flour, semolina and salt, pour in the liquid, and knead a soft dough for 7–10 minutes until smooth.
- Let it rise: transfer the dough to a bowl, cover, and leave at room temperature for about 60 minutes, until doubled in size.
- Prepare the filling: heat the olive oil in a skillet. Add the chicken and cook for 5–6 minutes until it loses its pink color.
- Spices and vegetables: add the cumin, turmeric, cayenne pepper and paprika, then crumble in the bouillon cube and stir. Add the onion and both peppers, and cook for another 4–5 minutes until the vegetables soften and the chicken is cooked through. Remove from the heat and let cool.
- Shape the flatbreads: punch down the risen dough and divide it into 9 equal pieces. Roll into balls, cover, and let rest for 10 minutes.
- Form: lightly dust the work surface with semolina. Flatten each ball into a round, place a little chicken filling and cheese in the center, then pinch the edges together very well to seal into a closed ball.
- Roll out: gently flatten the filled dough into a round flatbread about 0.3–0.4 in | 0.7–1 cm thick, dusting lightly with semolina as needed to prevent sticking.
- Cook: heat a dry skillet over medium heat. Cook the flatbreads for 3–4 minutes per side, covered, until browned in spots and soft through the center. Stack the finished flatbreads and cover with a towel for 5 minutes — they will turn even more tender.
- Serve: serve hot or warm so the cheese stays stretchy. They are excellent with yogurt sauce or fresh vegetables.
Nutritional value
The nutritional value is calculated for 1 of the 9 flatbreads, without the cheese contribution, since it depends on the type and amount used.
| Calories | ≈ 318 kcal |
|---|---|
| Protein | ≈ 18 g |
| Fat | ≈ 10 g |
| Carbohydrates | ≈ 35 g |
| Sugars | ≈ 2 g |
| Fiber | ≈ 2 g |
| Sodium | ≈ 460 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- Cheese choice: use a cheese that melts well — mozzarella, suluguni, gouda or cheddar. For a deeper flavor, combine two types.
- Semolina in the dough: use fine semolina specifically. If it absorbs too much liquid and the dough becomes too firm, add 1–2 tbsp | 15–30 ml water.
- Oven method: you can bake the flatbreads at 430°F | 220°C on a baking sheet lined with parchment for 10–12 minutes until golden.
- Adjust the heat: reduce the cayenne if you prefer a milder filling.
- Filling swaps: chicken thighs can be replaced with chicken breast or turkey; add corn or scallions for a fresher note.
- Freezing: wrap cooled flatbreads individually and freeze for up to 2 months. Reheat in a dry skillet or in the oven at 356°F | 180°C for 8–10 minutes.
FAQ
Which cheese is best for a stretchy filling?
Mozzarella, suluguni, gouda or cheddar are the best choices. You can blend a mild mozzarella with a more flavorful cheese for a balanced taste and excellent stretch.
Can I make it without the bouillon cube?
Yes. Replace the cube with a pinch of salt, add 2–3 tbsp | 30–45 ml water or a little homemade stock, and cook the filling for a minute so the spices open up and a juicy sauce forms.
Why add semolina to the dough, and can it be replaced?
Fine semolina gives the flatbreads softness with a light springiness. If you do not have semolina, replace it with all-purpose flour and add water as needed to keep the dough soft.